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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.
  • Servings - 10
  • Preparation - 20 Min
  • Cooking - 40 Min


For Rabri

  • 1/4 tinNestlé MILKMAID
  • 1 cup (150 ml)Nestlé a+ Nourish Milk
  • 1 tbspMaida (All-Purpose Flour)
  • 100 gmsPaneer
  • 1/2 tspElaichi (Cardamom) Powder
  • 2 tbspChopped Mixed Dried Fruits

For Sugar Syrup

  • 1½ cupsSugar
  • 2 cups (300 ml)Water

For Malpua

  • 1/2 tinNestlé MILKMAID
  • 100 gmsSooji
  • 50 gmsMaida
  • 1 cup (150 ml)Water
  • 1 pinchBaking Powder
  • PaneerPaneer
  • Oil for shallow frying

How to make Malpua Rabri


  • Crumble paneer coarsely and keep aside. Make a paste of maida with 3 to 4 tbsp milk.
  • In a pan, combine ¼ tin Nestlé MILKMAID and rest of the milk and bring to a boil. Add maida paste, stirring continuously. Reduce flame and cook for 5 minutes.
  • Add chopped nuts, paneer and elaichi powder. Remove from flame. Cool and refrigerate.

Sugar Syrup

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


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