Malpua Rabri Recipe

How to make Malpua Rabri

Rabri:

• Step 1: Crumble paneer coarsely.
• Step 2: Make maida paste with 3 to 4 tbsp milk. Combine Nestlé MILKMAID and the rest of the milk and 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 the flame.
• Step 5: Cool and refrigerate.

Sugar Syrup:

• Step 1: Put sugar and water in a pan and 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.

Tips to Make Malpua Rabri

• Make sure your batter is thick but pourable, as given in the above Malpua recipe. If it's too thick, the Malpuas will be dense; if too thin, they'll be oily.
• Ensure the oil is hot enough before frying the Malpuas. If it's too cold, they can turn out soggy.
• Fry the Malpuas in small batches to keep the oil temperature steady and cook them evenly.
• Gently flip the Malpuas for even cooking, and don’t press down on them with the spatula.
• Let the Malpuas cool a bit before adding Rabri so it doesn’t melt.
• Taste the Rabri before adding the sugar, and adjust it to your liking.
• Add cardamom and saffron for a traditional flavour. You can also try other flavours like rose water or kewra.

FAQs on Malpua Rabri Recipe

1. How can I ensure my Malpuas are crispy?

To get crispy Malpuas, ensure that the oil is hot enough before frying. The batter's consistency is also important; it should be thick but still pourable. Follow the instructions in our Malpua recipe for the best results.

2. Can I use ghee instead of oil in my Malpua recipe?

Yes, you can definitely use ghee instead of oil in your Malpua recipe! Ghee adds a rich flavour and aroma to the Malpua, making it even more delicious. Just make sure to heat the ghee properly before frying to get the best results.

3. What variations can I try with the Malpua recipe?

You can try different tasty variations of your Malpua recipe based on your preferences. For a fruity twist, mix ripe bananas or mangoes into the batter. If you're looking for some crunch, add chopped nuts like almonds or cashews. You can also use spices like cinnamon, saffron, or nutmeg to enhance the aroma and colour of the Malpua.

Feel free to mix and match these ideas to create your ideal Malpua!

4. How long can I store Malpua and Rabri?

Malpua is best enjoyed fresh, but you can store it in an airtight container for up to 2 days. Rabri can be kept in the refrigerator in an airtight container for up to a week. When you're ready to serve, reheat the Malpua and enjoy it with chilled Rabri.