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

Ingredients for Malpua With Rabri

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)

How to make Malpua With Rabri

Rabri

  • 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.

Malpua

  • 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.