Malpua rabri, how to make 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.

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

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 above given malpua, so if you want you can reduce the rabri. Or you can make and consume later.

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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

1x2x3x

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

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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. 
2. Repeat this for every 2 minutes, In between add soaked, peeled and chopped pistachios. 
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.

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. 
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.
   
3. Repeat to finish the batter.
   

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 🙂