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Malpua Rabri Recipe

This is every Indian sweet-lover's delight. Surprisingly easy to make, the golden Malpuas are served with a topping of creamy chilled rabri/rabdi, coming together to create an absolutely indulgent creation that you can't stop eating. Malpua Rabri is one such Holi dessert that is easy and quick to prepare yet flavourful.

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For Rabri

  • ¼ tin Nestlé MILKMAID
  • 1 cup (150ml)Nestlé a+ Toned Milk
  • 100 gPaneer
  • 1 tbsp.Maida
  • 1-2 Cardamom Powder
  • 2 tbsp.Chopped Nuts

For Malpua

  • ½ tin Nestlé MILKMAID
  • 100gSooji
  • 50gMaida
  • 1 cup (150ml)Water
  • a pinchBaking Powder
  • 50gPaneer
  • Oil for shallow frying

For Sugar Syrup

  • 1-½ cupsSugar
  • 2 cups (300 ml)Water

How to make Malpua Rabri


  • Step 1: Crumble paneer coarsely.
  • Step 2: Make a paste of maida with 3 to 4 tbsp milk. Combine Nestlé MILKMAID and the rest of milk and bring to a boil.
  • Step 3: Add maida paste to milk stirring continuously. Reduce flame and cook for 5 minutes.
  • Step 4: Add chopped nuts, paneer, and elaichi powder. Remove from fire.
  • Step 5: Cool and refrigerate.

Sugar Syrup:

  • Step 1: Put sugar and water in a pan and bring to a boil. Keep aside.


  • Step 1: Combine Nestlé MILKMAID, sooji, maida, water, and baking powder. Mix well and leave for 10-15 mins.
  • Step 2: Crumble paneer very finely till smooth and add to the above mixture. Beat well.
  • Step 3: Heat oil in a flat frying pan (for shallow frying – only 1 to 2 mm layer of oil). Pour 1 small ladle of batter to make a small, flat malpua about 2-1/2”- 3” in diameter.
  • Step 4: Fry till both sides get evenly browned.
  • Step 5: Remove and soak in syrup for ½ minute.
  • Step 6: Remove from syrup. Arrange on a shallow plate. Top with rabri and nuts and serve hot.
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