Malpua Rabri Recipe

Name: Malpua Rabri Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 10
Cuisine: Dessert
Ingredients: ¼ tin - Nestlé MILKMAID; 1 cup (150ml) - Nestlé a+ Toned Milk; 100 g - Paneer; 1 tbsp. - Maida; 1-2 - Cardamom Powder; 2 tbsp. - Chopped Nuts; ½ tin - Nestlé MILKMAID; 100g - Sooji; 50g - Maida; 1 cup (150ml) - Water; a pinch - Baking Powder; 50g - Paneer; - Oil for shallow frying; 1-½ cups - Sugar; 2 cups (300 ml) - Water

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Malpua and Rabri have long been beloved staples in Indian households during festive celebrations and family gatherings. But when brought together, they create an indulgent dessert experience like no other. Our Malpua Rabri recipe combines the golden crispiness of Malpuas with the rich, creamy decadence of Rabri—offering a delightful contrast of textures and flavours in every bite. Whether it’s Holi, Diwali, Eid, or a special family occasion, this classic pairing is sure to impress and satisfy your sweet cravings.

About Our Recipe

If you're craving a traditional Indian sweet that’s rich, festive, and irresistibly satisfying, our Malpua with Rabri recipe is the perfect pick. It brings together the indulgent sweetness of golden, pan-fried malpuas and the creamy richness of homemade rabri, making it an unforgettable dessert for any celebration.

This easy malpua recipe uses just a handful of ingredients—milk, paneer, maida, sooji, baking powder, aromatic spices, chopped nuts, and the creamy sweetness of Nestlé MILKMAID—to create a delightful blend of flavours and textures.

The rabri is gently simmered with milk and Nestlé MILKMAID, flavoured with elaichi and enriched with paneer and nuts for that luscious, creamy consistency. Meanwhile, the malpuas are made with a simple batter that’s shallow-fried to a golden brown and dipped in sugar syrup for added sweetness.

Once assembled, each rabdi malpua is topped with a generous spoonful of chilled rabri and garnished with crunchy nuts—an elegant dessert that’s as festive as it is flavourful. Whether you're celebrating Holi, Diwali, or just enjoying a sweet weekend indulgence, this malpua with rabri is sure to become a family favourite.

Enjoy the irresistible charm of this Indian classic and turn every occasion into a sweet memory with our easy-to-follow malpua and rabri recipe.

And if you love traditional desserts, don’t forget to try our Double ka Meetha Recipe and Vermicelli Custard Recipe for more delightful treats!

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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 the 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 and keep 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 Malpua Rabri Recipe

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 in your malpua recipe. 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 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!

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.