Go Back
Malpua
Print

Rabdi Malpua recipe

Course Dessert, inidan cooking, Side Dish, Snack
Cuisine Indian, indian street food
Keyword Malpua recipe,, malpua with rabdi,, malpua,
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 2

Ingredients

ingredients for sugar syrup

  • 2 cups sugar
  • 2 cups water
  • 1 tsp cardamom powder
  • 1 tbsp ghee/butter
  • 1 tsp saffron

Ingredients to make the batter:

  • 200 gms Kova/Koya
  • 1 cup yogurt
  • 2 cups milk adjust according to the batter consistency
  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1 tsp pepper powder
  • 1 tsp cardamom powder
  • ghee as required for deep frying
  • 1 cup Rabdi
  • 1 tbsp chopped nuts adjust according to your taste

Instructions

pre preparation:

    Making the batter:

    • Take a mixing bowl and add kova to the bowl. Then make is soft and lump-free with a spatula.
    • Then add the yogurt to the kova and mix them well. After that add the milk to the bowl and whisk well, so that they shouldn't be any lumps.
    • Then add flour, baking powder, pepper powder, cardamom powder, to the bowl and mix well. Add extra milk if you need it.
    • Adjust the milk consistency according to the batter thickness. If you want to make thin Malpua, the batter should be thin. For thick and fuffy Malpua, the batter should be thick.
    • Make sure that the batter should not be runny.

    preparation:

      Sugar syrup:

      • To make sugar syrup, first, take the sugar in the pan or pot and add an equal amount of water. let the sugar melt on the medium flame.
      • While the sugar is melting add ghee to the sugar and then stir well. After that add the cardamom powder and saffron to the sugar.
      • They add the fragrance and taste to the recipe. And sugar syrup needs to be thick and one string consistency.
      • Add some water if the sugar syrup is thick.

      Makin Malpua:

      • To make malpua, first, heat the ghee in the pan to fry Malpuas. When the ghee is hot enough then drop some batter to check the consistency.
      • After that pour batter in the ghee and let them fry in the medium flame. Once they turn golden brown flip them to the side.
      • Once they fried on both sides, then drop them into the sugar syrup. Heat the syrup once if it is cold because then only the absorb the syrup.
      • Repeat the same process for the others, Fry them in batches and don't overcrowd them while frying.
      • Soak them in the sugar syrup for 5 to 10mins and then, take them in the serving plate and garnish with chopped nuts and saffron.
      • serve the hot Malpua with Rabdi on top.