Malpua rabdi recipe is a traditional Indian sweet which is basically a deep fried crepe or pancake dunked in sugar syrup and further served with rabdi (sweet thickened milk)
Servings: 14 servings
For Malpua Batter
- 1 1/4 cup all purpose flour
- 1/4 cup milk powder/khoya
- 1 3/4 cup milk
- 1/8 teaspoon saffron
- 1/2 teaspoon cardamom powder
- 1/2 teaspoon fennel seeds
- 1/4 cup water
- 1/8 teaspoon salt
- Ghee or oil for frying
For sugar syrup:
- 1/2 cup water
- 1/2 cup sugar
- Pinch of saffron
- 1/4 teaspoon cardamom powder
- Chopped nuts
- Rabdi optional
Making the batter
Take all purpose flour, milk powder, fennel seeds, saffron, cardamom powder in a mixing bowl, Add a pinch of salt and mix well.
Add milk mix well. whisk very well to form a free flowing batter without any lumps. The batter should be like appam batter (consistency)
Let the batter sit for 20-30 minutes.
Mix the prepared batter once, and take a ladle full of batter and pour in the hot oil. Cook from both sides until golden brown and edges turn crisp.
Remove from oil and immediately soak in the sugar syrup. Soak for few seconds and remove. repeat the same with the remaining batter.
Serve with nuts, hot or warm with rabdi.
- If the batter is very thick, the malpuas will turn soft and dense, the batter should be free flowing for thin and crispy malpuas.
- You can add crumbled khova instead of milk powde.
- The oil or ghee should be hot, else the crepes will soak up oil and turn chewy too.
Serving: 14servings | Calories: 367kcal