Rabdi Malpua Recipe: The festival of Holi seems incomplete without colors as well as delicious sweets. If Rabri Malpua is prepared at home on this special occasion, the atmosphere becomes even more pleasant. Everyone loves the light crisp and soft Malpua when served with thick, cold Rabdi. Its fragrance and sweetness wins the hearts of everyone from children to adults. The good thing is that you don’t have to put in much hassle to make it. You can easily prepare Shahi Rabri Malpua like halwai at home and make your Holi festival even more special.
Rabdi Malpua
Rabdi Malpua is a traditional and delicious Indian sweet, which is especially made during festivals and special occasions. In this, soft malpuas made of flour, milk and fennel are fried in ghee, dipped in syrup and thick rabri is poured on top. The creamy layer of rabri and the sweetness of malpua together make its taste even more special. This sweet is very popular in North India and Rajasthan and is enjoyed as a dessert.
Calories 350kcal
Ingredients
- 1 cup Fine flour
- 1/2 cup mawa
- 2 cup Sugar For rabri and syrup
- 1/2 spoon cardamom powder
- Dry Fruits (Almonds-Pistachios)
- Ghee to fry
Instructions
Step 1: Boil Milk
- Put full cream milk in a heavy bottom pan and boil it on medium flame and keep stirring so that the milk does not stick to the bottom.
![Boil full-cream milk in a heavy-bottomed pan over medium heat, stirring continuously to prevent it from sticking to the bottom.]()
Step 2: Prepare Rabdi
- When milk remains half, add sugar, cardamom powder and chopped dry fruits to it. Cook on low flame until it thickens and leave it to cool.
![When the milk reduces to half, add sugar, cardamom powder, and chopped dry fruits; cook on low heat until thick and set aside to cool.]()
Step 3: Prepare the Batter
- Add flour, semolina and mawa in a bowl. Now add milk and make a smooth batter and keep it covered for 10-15 minutes.
![In a bowl, mix flour, semolina, and khoya, then add milk gradually to make a smooth batter and rest it for 10–15 minutes.]()
Step 4: Make the syrup
- Boil sugar and water in a pan. When sugar dissolves, add cardamom powder and saffron and prepare a light syrup.
![Prepare sugar syrup by boiling sugar and water in a pan; add cardamom powder and saffron to make a light one-string consistency.]()
Step 5: Heat Ghee
- Heat ghee in a pan to fry Malpua. Keep the flame medium to low so that the Malpua cooks properly.
![Heat ghee in a deep pan on medium-low flame for frying the malpua.]()
Step 6: Fry Malpua
- Add one ladle of batter in hot ghee. Fry it on both sides until it becomes golden and slightly crispy.
![Pour a ladleful of batter into the hot ghee and fry until golden brown and slightly crisp on both sides.]()
Step 7: Dip in syrup
- Immediately put the fried hot Malpua in the syrup and let it sit for 1–2 minutes.
![Soak the hot fried malpua in the sugar syrup for 1–2 minutes so it absorbs the sweetness.]()
Step 8: Serve with Rabdi
- Place Malpua in a serving plate, add thick rabri on top, garnish with dry fruits and serve on Holi.
![Place the malpua on a serving plate, pour thick rabri over it, garnish with dry fruits, and serve for Holi.]()
Notes
some additional tips
- Always make the batter smooth and of medium consistency. If it is too thin, the Malpua will not spread and if it is too thick, it will not become soft.
- Let the batter rest for at least 10-15 minutes, this makes the Malpua soft from inside.
- Always fry Malpua on low to medium flame, frying it on high flame will burn from outside and remain raw from inside.
Use ghee for frying, it tastes like pudding. - Do not make the syrup too thick, one thread of light syrup is suitable so that the Malpua absorbs the sweetness well.
- Put only hot Malpua in the syrup, it will not absorb the syrup once it cools down.
- Cook the rabri on low flame and keep stirring it frequently, this will make it creamy and thick.
- While serving, keep Rabdi cold and Malpua slightly hot, this increases the taste manifold.
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