INGREDIENTS (measuring cup used, 1 cup = 250 ml)

For malpua batter:

  • 1 cup all purpose flour/maida, 125 grams
  • 1 tsp fennel seeds/saunf, kept whole or crushed
  • 3 to 4 cardamoms/elaichi, crushed or ⅓ tsp cardamom powder
  • 3 pinches baking soda or ⅛ tsp baking soda
  • ½ cup water, 125 ml or add as required
  • 3 tbspkhoya/mawa/evaporated milk, about 50 grams or 3 tbsp whole milk powder
  • 3 tbsp curd/yogurt/dahi
  • 3 tbsp ghee/clarified butter for frying

For sugar syrup:

  • ½ cup sugar
  • ¼ cup water

For rabdi:

  • 1.25 litres milk, 5 cups
  • 2.5 to 3 tbsp sugar or add as required
  • 5 to 6 cardamoms, crushed or ½ tsp cardamom powder
  • 2 pinches of saffron strands/kesar
  • 1 tsp rose water or kewra water
  • 2 tbsp almonds and 2 tbsp pistachios, blanched and sliced


Preparing up the batter and dry fruits:

  1. in a mixing bowl take 1 cup all purpose flour, 1 tsp fennel seeds, 3 to 4 cardamoms, crushed or ⅓ tsp cardamom powder. mix the dry ingredients well.
  2. add 3 tbspkhoya and 3 tbsp curd/yogurt. please use fresh yogurt. instead of khoya you can also use milk powder.
  3. add ½ cup water and begin to stir to a thick flowing batter without lumps.
  4. allow the batter to rest for 30 minutes.
  5. meanwhile when the batter is resting blanch the almonds and pistachios in hot water. keep them soaked in hot water for 20 to 30 minutes. then peel and slice them. keep aside.

Preparing sugar syrup:

  1. also heat ½ cup sugar and ¼ cup water. on a low flame simmer this mixture. also stir well so that the sugar melts.
  2. you need to have a ½ inch string or 1 string consistency in the sugar syrup. if you cannot achieve these string consistencies than just make a sticky syrup. the sugar needs to be kept warm. for this keep the sugar syrup on a hot water bath so that it stays warm throughout and does not crystallize. meaning keep the sugar syrup pan on a bowl or another pan filled with hot water. the hot water should touch the base of the pan containing the sugar syrup.
  3. heat ghee in a pan or griddle.
  4. when the ghee is heating up add 3 pinches soda or ⅛ tsp baking soda to the malpua batter.
  5. mix very well.
  6. lower the flame. take 2 tbsp to 3 tbsp of the batter and gently pour it on the hot ghee. spread the batter lightly with the back of the spoon. make 2 to 4 malpuas depending on the size of the pan.
  7. fry on a low to medium till crisp and golden flipping the malpuas a couple of times.
  8. drain them on paper towels.
  9. then immediately place them in the warm sugar syrup. gently coat the malpuas with the sugar syrup with a spoon or small tongs.
  10. immediately remove them and place them in a serving tray or plate. prepare all malpuas this way and coat them with the sugar syrup.
  11. pour some rabri on top. garnish with the chopped almonds and pistachios. serve the malpua with rabdi hot. you can also just serve the malpuas coated with the sugar syrup and garnished with the dry fruits.

preparing the rabri or sweet creamy thickened milk:

  1. in a broad thick bottomed pan or sauce pan or a kadai take 1.25 litres of full fat whole milk and bring it first to boil.
  2. lower the flame and continue to simmer the milk. stir at intervals.
  3. bring the clotted cream/malai which forms on top of the milk to the sides of the pan. also keep on scraping the dried milk from the sides and add them back to the milk.
  4. do stir and scrape often so that the milk does not get browned or burnt from the bottom as well as the sides.
  5. keep on simmering, stirring, removing the clotted cream and scraping.
  6. switch off when the milk has reduced and become thickened.
  7. add sugar. stir well so that the sugar dissolves.
  8. next add crushed saffron or saffron powder along with kewra water (pandanus water) or rose water. add the sliced almonds and pistachios.
  9. it will take about 1 hour for the milk to thicken on a low flame.
  10. remove the rabri in a bowl and serve it later with the malpuas. refrigerate if not using it immediately.



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