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    Home » Recipes » Sweets

    Malpua rabri, how to make wheat flour malpua

    August 31, 2015 by Raks Anand 9 Comments / Jump to Recipe

    Malpua rabri is a rich dessert, best combination along rabdi or rabri. This Malpua is made with wheat flour, full video and step by step photos post.

    malpua rabri
    Atta malpua , Rabri

    Popularly made during the festivals like Holi, Janmashtami. It is easy to prepare if you have rabri ready.

    Check out my Panjiri recipe and super easy cabbage kheer recipe in this website.

    Jump to:
    • Recipe card
    • Malpua rabri step by step photos

    There are two versions, one made with maida which was the only one I thought that exists until I asked my friend Sangeeta for her aunt’s version.

    As I noted down the recipe, it was very similar to the south Indian wheat flour appam, just the method slightly different.

    These are thinner, juicy, softer either drenched in syrup or rabri.

    This was very different and interesting for me, so I thought I will post this one for Krishna Janmashtami.

    malpua rabri

    We always make our regular murukku seedai and appam, so thought of trying and posting this 😁

    As much as I loved this sweet, I want to one day try the authentic malpua, halwai style. It is so soft when it is drenched in sugar syrup.

    This one I have shared is malpua without sugar syrup. But as I have seen in many street food videos in youtube and photos in Instagram, malpua is soft, porous in edges and thin.

    Since it is thin and porous, it absorbs sugar syrup very well and gets juicy.

    This will give you approx 1 & ½ cups of rabri. Sure more for the given malpua, so if you want you can reduce the rabri. Or you can make and consume later.

    Recipe card

    malpua rabri
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    Malpua rabri recipe | Wheat flour malpua

    Malpua rabri is a rich dessert, best combination along rabdi or rabri. This Malpua is made with wheat flour, full video and step by step photos post.
    Course Dessert
    Cuisine Indian
    Prep Time 15 minutes
    Cook Time 45 minutes
    Servings 6 People
    Cup measurements

    Ingredients

    For malpua

    • ½ cup Wheat flour
    • ¼ cup Sugar
    • 1 Cardamom powdered
    • 1 pinch Cooking soda Optional
    • Saffron Few strands
    • Salt a pinch
    • Ghee or oil - To shallow fry

    Ingredients for Rabri

    • 4 cups Milk
    • 8 Pistachios
    • 3 tablespoon Sugar or ¼ cup
    Prevent your screen from going dark

    Instructions

    To prepare rabri/ Rabdi

    • Boil milk in a broad vessel.
    • Add sugar to it and put the flame to medium or low.
    • Keep boiling and scrap the sides and mix in the malai layer that forms on the top. 
    • Repeat this for every 2 minutes, In between add soaked, peeled and chopped pistachios. .
    • Continue heating and repeat the same until the milk reduces and thickens.
    • The colour of the milk will turn cream colour. As it cools down, the rabri will thicken, so switch off accordingly. Keep aside

    To prepare malpua

    • In a mixing bowl, add flour, sugar, fennel powder(optional), cardamom powder, salt and saffron, cooking soda if desired and mix well.
    • Add water to form a medium thick batter. Heat little oil or ghee to shallow fry, in a non stick pan.
    • Add a big spoon full off batter in hot oil. Cook over medium flame. Splash over the hot oil over the malpuas as it gets cooked.
    • Flip and  cook until golden. Repeat to finish the batter.

    Video

    Notes

    • Rabri should be prepared in medium or low flame. Take care not to put the flame high and make the milk get stuck and burnt at the bottom of the vessel.
    • Nuts and sugar should be added less as mentioned , as it gets thickened later.
    • I skipped both saffron and cooking soda in my malpua. Cooking soda, should be added very less, do not add more.
    • Malpua too should be cooked in medium flame and heat should be constantly regulated accordingly.
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    Malpua rabri step by step photos

    To prepare rabri/ Rabdi

    1. Boil milk in a broad vessel. Add sugar to it and put the flame to medium or low. Keep boiling and scrap the sides and mix in the malai layer that forms on the top.1-add-sugar 
    2. Repeat this for every 2 minutes, In between add soaked, peeled and chopped pistachios.2-add-pista 
    3. Continue heating and repeat the same until the milk reduces and thickens. The colour of the milk will turn cream colour. As it cools down, the rabri will thicken, so switch off accordingly. Keep aside.3-ready

    To prepare malpua

    1. In a mixing bowl, add flour, sugar, fennel powder(optional), cardamom powder, salt and saffron, cooking soda if desired and mix well. Add water to form a medium thick batter.mapua rabri 
    2. Heat little oil or ghee to shallow fry, in a non stick pan. Add a big spoon full off batter in hot oil. Cook over medium flame. Splash over the hot oil over the malpuas as it gets cooked. Flip and  cook until golden.
      5-pour-
    3. Repeat to finish the batter.
      malpua rabri

    Notes

    • Rabri should be prepared in medium or low flame. Take care not to put the flame high and make the milk get stuck and burnt at the bottom of the vessel.
    • Nuts and sugar should be added less as mentioned , as it gets thickened later.
    • I skipped both saffron and cooking soda in my malpua. Cooking soda, should be added very less, do not add more.
    • Malpua too should be cooked in medium flame and heat should be constantly regulated accordingly.

    Serve the malpuas hot. Crispy malpuas with rich rabri tastes great 🙂

    Other Sweets recipes

    • Gajak | Jaggery sweet
      Sesame Gajak recipe | Diwali sweets
    • thega-therattipal
      Thengai therattipal, thengai therattupal | Traditional Diwali sweets
    • khaja-recipe
      Crispy & juicy Khaja recipe
    • carrot-mysore-pak
      Carrot Mysore pak recipe, Diwali sweets

    Reader Interactions

    Comments

    1. Rajee

      August 31, 2015 at 12:44 pm

      I was looking forward for this recipe. I had it in punjab and it was yummy. Sure going to try today. I think they mix paneer with flour.

      Reply
    2. Puja Darshan

      August 31, 2015 at 8:10 pm

      Mmm this looks soooo good! I definitely have to try this! 🙂

      Reply
    3. sankar saranya

      September 01, 2015 at 2:00 am

      Wheat flour healthy , I have to try this.

      Reply
    4. Ruhi Saxena

      September 01, 2015 at 2:20 pm

      Dear Raji...kudos for efforts. Authentic Malpua recipe calls for mixing Wheat flour with milk and at the end a pinch of baking powder/soda. As dosa have little holes in it(due to nice fermentation of the batter), malpua too have the same display. Please come to Rajasthan sometime to have it's magical authentic taste 🙂

      Reply
    5. Sayantani

      September 01, 2015 at 2:53 pm

      wonderful looking malpuas Raks. love the Rabri too.

      Reply
    6. Kalpana

      September 06, 2015 at 6:10 am

      Yummy

      Reply
    7. Vadhana Arun

      December 16, 2015 at 10:37 am

      Hey i always follow ur recipes, its easy n perfect thanks for sharing

      Reply
    8. Unknown

      December 16, 2015 at 10:37 am

      Super yummy mouthwatering

      Reply
    9. Unknown

      December 16, 2015 at 10:37 am

      Hey i always follow ur recipes, its easy n perfect thanks for sharing

      Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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