The Malpua Recipe is a classic Indian dessert that is made during festivals and served along with Creamy Rabri which is a thick condensed version of whole milk along with saffron, sugar and nuts. Malpua is best described as a flat bread or pancake like dessert made with flour, khoya and yogurt. With the festive season coming up, it is a simple and delicious dessert to put together and dress up your festival menu, You can prepare the batter well in advance and to serve with rabri on the day of the festival.
1 cup all purpose flour (maida)
1 teaspoon fennel seeds, crushed (saunf)
3 to 4 green cardamom pods, crushed
1/4 teaspoon baking soda
3 tablespoons khoya, crumbled
3 tablespoon milk powder
3 tablespoons yogurt
1 tablespoon powdered sugar
Ghee for frying the malpua
Ingredients for the sugar syrup
1/2 cup sugar
1/4 cup water
2 – 3 strands of saffron
Juice of 1/2 lemon
Directions for Malpua Recipe with Rabri (A Spiced Indian Pancake with Milk Pudding)
To begin making Malpua Recipe, first prepare the batter. To do this, in a mixing bowl mix stir together the flour, sugar, milk powder, crushed cardamom pods and fennel seeds.
Now add the khoya and yogurt in the flour mixture.Stir and mix well to combine.
Using a little water at a time, mix continuously until the batter forms a thick flowing consistency without lumps. It should flow like dosa batter. Set it aside so the batter can rest for 30 minutes.
Meanwhile prepare the sugar syrup in which you will soak the malpua.
To do this, add sugar and water in a heavy bottom saucepan. Set it on a low heat and let it simmer until the sugar has melted completely.
Once sugar is dissolved add the lemon juice and saffron strands. Stir once to combine. By now, the sugar syrup should have reached one-string consistency. You will know this, when you touch the sugar syrup between your fingers, it will be sticky.
While the sugar syrup is simmering, heat 2 – 3 tablespoon of ghee in a non stick skillet over medium heat.
Mix baking soda in the batter and stir to evenly combine. Pour a spoonful of batter on the pan and gently spread with the back of the spoon to form a small sized pancake-like round.
Fry the malpua on a low to medium till crisp and golden on both sides.
When they’re golden and ready to be taken off the skillet, take them off heat and immediately soak them in the warm sugar syrup, either by dipping them in or pouring the sugar over the malpuas.
Proceed the same way with the remaining Malpuas and serve.
Serve the Malpuas along with Creamy Rabri and toasted pistachio or almonds sprinkled on top.