Malpua With Rabri Recipe

This is an Indian sweet-lover’s delight. Surprisingly easy to make, the golden Malpuas are served with a topping of creamy chilled rabri, coming together to create an absolutely indulgent creation that’s impossible to stop eating.

  • Servings - 10
  • Preparation - 20 min
  • Cooking - 40 min


  • 50g
    Maida (for malpua)
  • 1 cup (150 ml)
    Water (For Malpua)
  • 1 pinch
    Baking Powder (For Malpua)
  • 1/2 tsp
    Elaichi (Cardamom) Powder (For Rabri)
  • 2 tbsp
    chopped Mixed Dried Fruits (For Rabri)
  • 50 gm
    Paneer (For Malpua)
  • for shallow frying
    Oil (For Malpua)
  • 1-1/2 cups
    Sugar (For Sugar Syrup)
  • 2 cups (300 ml)
    Water (For Sugar Syrup)
  • 1/4 tin (100g)
    NESTLÉ MILKMAID Sweetened Condensed Milk (for Rabri)
  • 1/2 tin (200g)
    NESTLÉ MILKMAID Sweetened Condensed Milk (for Malpua)
  • 100g
    Paneer (for Rabri)
  • 1 cup (150 ml)
    Milk (for Rabri)
  • 1 tbsp
    Maida (Flour) (For Rabri)
  • 100g
    Sooji (For malpua)


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

Sugar Syrup  

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


  • Combine NESTLÉ MILKMAID Sweetened Condensed Milk, sooji, maida, water and baking powder.  Mix well and leave for 10-15 mins. Crumble paneer very finely – till smooth and add to the above mixture.  Beat well.
  • 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. 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.


Recipes You Might Like

Related Articles