Malpua Rabri
Craving something sweet? This Malpua Rabri is a melt-in-your-mouth Indian dessert with crispy pancakes and creamy, sweet milk. It's a real treat.
Ingredients
- 1 liter whole milk
- 0.25 teaspoon cardamom powder
- 1 tablespoon chopped almonds
- 1 tablespoon chopped pistachios
- 0.5 cup all-purpose flour
- 0.25 cup semolina
- 0.25 cup milk powder
- 0.25 cup yogurt
- 0.25 cup whole milk
- 0.25 teaspoon cardamom powder
- 1 pinch saffron threads (soaked in 1 tablespoon warm milk)
- 0.5 cup granulated sugar
- 0.5 cup water
- 1 teaspoon cardamom powder
- 2 cups ghee (for deep frying)
Instructions
- To prepare the Rabri, pour 1 liter whole milk into a heavy-bottomed pan and bring it to a boil over medium-high heat. Once it boils, reduce the heat to low and simmer, stirring occasionally, until the milk thickens and reduces to about one-third of its original volume (approximately 45-60 minutes).
- Once the milk has thickened, stir in 0.25 teaspoon cardamom powder, 1 tablespoon chopped almonds, and 1 tablespoon chopped pistachios. Let the rabri cool completely and then refrigerate until ready to serve.
- To prepare the Malpua batter, in a large bowl, combine 0.5 cup all-purpose flour, 0.25 cup semolina, and 0.25 cup milk powder. Mix well.
- Add 0.25 cup yogurt and 0.25 cup whole milk to the dry ingredients. Whisk until a smooth, lump-free batter is formed. The consistency should be pourable but not too thin. If needed, add a tiny bit more milk, 1 teaspoon at a time.
- Stir in 0.25 teaspoon cardamom powder and a pinch of saffron threads (which have been soaked in 1 tablespoon warm milk) into the batter. Cover the bowl and let the batter rest for at least 30 minutes.
- While the batter rests, prepare the sugar syrup. In a saucepan, combine 0.5 cup granulated sugar and 0.5 cup water. Bring to a boil over medium heat, stirring until the sugar dissolves. Simmer for 5 minutes until it forms a slight sticky syrup (single-thread consistency if tested between your fingers). Add 1 teaspoon cardamom powder and mix.
- Heat 2 cups ghee for deep frying in a wide, heavy-bottomed pan or kadai over medium heat. To test if the ghee is hot enough, drop a tiny bit of batter; it should sizzle and rise immediately.
- Once the ghee is hot, pour 2-3 tablespoons of malpua batter into the hot ghee using a ladle, forming small, round pancakes. Do not overcrowd the pan. Fry the malpuas, flipping occasionally, until they are golden brown and crispy on both sides (approximately 2-3 minutes per side).
- Carefully remove the fried malpuas from the ghee using a slotted spoon and immediately immerse them into the warm sugar syrup. Let them soak in the syrup for 2-3 minutes.
- Take the malpuas out of the sugar syrup and place them on a serving plate. Pour the chilled rabri generously over the warm malpuas. Garnish with a sprinkle of 0.5 teaspoon chopped pistachios and 0.5 teaspoon chopped almonds before serving immediately.