Rabri Malpua is an Indian sweet that is often prepared during festivals like Diwali and Holi. Very easy to make, the golden Malpua’s also referred as whole wheat pancakes are served with thick and creamy chilled Rabri that is made by reducing full-fat milk on low for a long time, slightly sweetened and flavored with cardamom. This rich dessert will surely satisfy your taste buds. Malpua’sÂ can also be served as it is without topping it with Rabri, as itself is a complete dessert, and so is Rabri.
- 1 Â½ liters Whole Milk (full fat)
- 3 tbsp. Sugar
- Â½ tsp. Cardamom Powder
- Sliced Almonds and Pistachios (optional)
- 1 Cup Whole Wheat Flour
- Â½ Cup Sugar
- Â¼ Tsp. Cardamom Powder
- Saffron a few threads (optional)
- Ghee (Clarified Butter)/Oil to shallow fry
For Rabri â€“ Boil milk in a heavy-duty non-stick pan on medium heat. Once milk starts to boil, reduce the heat to low. Stir after every 3-4 minutes. When layers of cream appear on the top, shift it towards the side of the pan. Do the same for the next cream layers and cook milk until it is reduced to its half quantity. Add sugar and stir till it dissolves. Add cardamom powder and sliced almonds and pistachios. Now scrape the cream chunks collected on the side of the pan and let it incorporate in the thickened milk. Cook for about 2-3 minutes. Turn off the heat and let it cool at normal temperature. Refrigerate Rabri for at least 2 hours before serving.
For Malpua – First soak the saffron threads in 2 tbsp. warm milk. Now combine wheat flour and sugar in a big bowl, and mix well. Add water gradually to the dry mixture to make a smooth batter. Add the saffron milk to the batter. Stir the batter until all the sugar is dissolved. The batter should be medium consistency. Make sure there are no lumps in the batter. Now keep the mixture aside for 3-4 hours. After about 4 hours, add cardamom powder to this mixture and stir well. Malpua batter is ready. Heat a non-stick flat pan with ghee/oil for shallow frying. Take ghee up to 2 cm layer in a flat pan. Pour a small ladle full of batter in the center of the pan. The batter will spread on its own. Do not touch the Malpua until you see the edges turning golden. Cook the Malpua on medium heat. Once you see the color change, flip it over and cook for another 2-3 minutes. Once done, remove the Malpua with the help of a slotted spoon. Repeat making Malpuaâ€™s with the remaining batter.
Now, arrange the Malpuaâ€™s in a serving tray or a plate. Pour some Rabri on top of each Malpua and garnish with sliced almonds and pistachios.
Delicious Rabri Malpua is ready to relish!!!
This recipe is featured at evergreendishes.com by Jayashree Trao in her Mega Diwali Collection of some amazing recipes.