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.
Show more > Show Less >Ingredients
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
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.
Malpua:
- 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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