Instant Rabri Malpua is the quick and easy version to assemble two delicious dishes. This quick malpua Rabri is a combo dessert. The traditional version surely takes time, so make this instant version and enjoy!
For the Rajasthani Bhedawi Puri aur Sabzi Thali, along with Bhedawai Puri,
Dahi wale Aloo ki Subzi, Instant Green Chili Pickle and Salad, I needed a quick dish, so came up with this Instant Rabri Malpua.
Since the main course dishes were lengthy I opted for some quick dessert. If you want to go the full length and make the dishes traditional method, then you can see these recipes Custard Malpua, Rabri
Ingredients to make this quick combo dessert
Making this quick combo dishes, for the Rabri, you will need milk powder, condensed milk along with fresh paneer. For the Malpua, I went the easy way to make with flour and condensed milk, sort of making it resemble the pancake recipe proportion.
Both the recipes are so quick that you will only need about 30 minutes to assemble both.
Instructions ~ Step by Step Pictures
How to make the Combo dishes together
Heat the milk in a pan on low flame, while you get the malpua fried.
In a bowl, take the flour along with condensed milk and whisk well.
Add a little water if required.
Heat the Kadai with oil, when it becomes hot, reduce to low flame
Now add the baking powder and salt to the bowl, whisk really well so that it foams up
Now using a ladle, pour a small dollop into the hot oil.
Using the spatula, pour the hot oil on top so that the dough gets cooked.
Flip to the other side.
Remove to a plate once its golden on both sides.
Complete the entire batch of batter.
Making the Rabri
Now for the Rabri, whisk the condensed milk with paneer and milk powder to a smooth paste.
When the milk is really hot and reduced a bit, add this mixture to the boiling pan and remove from flame.
Very quickly whisk for all the ingredients to mix well and transfer to a bowl for it to cool down.
Place the fried malpua on the serving plate, pour a serving of the rabri on it.
Garnish with chopped nuts.
Substitutions or what else you can use!
For the Malpua: This is a quick and cheat version where I have mixed up flour with condensed milk. So the pancakes turn out sweet. Using baking powder ensures your pancakes are fluffy and cooked well.
For the Rabdi / Rabri - The traditional recipe takes nearly an hour to get to the thick crumbly texture with fats added back. I used fresh paneer for the crumbly texture, condensed milk for the smooth creamy feeling and milk powder to bind all together.
Chopped nuts- What nuts you want to use is your choice. Personally I feel almonds and pistas tastes great.
Traditional Rabdi v/s Instant Rabdi
While nothing can beat how the traditional recipe tastes, it surely takes lot of time to get cooked. You will have to patiently mix the fat, add it back and keep stirring to get the right consistency for the Rabri.
In this quick and instant Rabri version, you will simply have to put together all to get the creamy Rabri.
How to store Rabdi and Malpua
The batter may not stay fresh for more than a day. So make only the quantity you want. You can store the rabri in fridge for a couple of days.
The main texture on how the Rabri looks makes it different from basundi. So using freshly crumbled paneer gets you that effect.
Adding baking powder just before making the malpua retains the softness of the malpua.
Other dishes you will love!
Instant Rabri Malpua
How to Make Rabri Malpua
Ingredients for Malpua
- 1 cup All-Purpose Flour / Maida
- 3/4 cup Condensed Milk
- 1/8 teaspoon Baking Powder
- Cardamom Powder
- Salt a pinch
- Cooking Oil for deep frying
Ingredients for Rabri
- 1 cup Milk
- 2 tablespoon Milk Powder
- 3 tablespoon Condensed Milk
- 1 tablespoon Paneer
- Chopped Nuts for garnish
How to make the Combo dishes together
- Heat the milk in a pan on low flame, while you get the malpua fried.
- In a bowl, take the flour along with condensed milk and whisk well.
- Add a little water if required.
- Heat the Kadai with oil, when it becomes hot, reduce to low flame
- Now add the baking powder and salt to the bowl, whisk really well so that it foams up
- Now using a ladle, pour a small dollop into the hot oil.
- Using the spatula, pour the hot oil on top so that the dough gets cooked.
- Flip to the other side.
- Remove to a plate once it's golden on both sides.
- Complete the entire batch of batter.
- Now for the Radri, whisk the condensed milk with paneer and milk powder to a smooth paste.
- When the milk is really hot and reduced a bit, add this mixture to the boiling pan and remove it from the flame.
- Very quickly whisk for all the ingredients to mix well and transfer to a bowl for it to cool down.
- Place the fried malpua on the serving plate, pour a serving of the rabri on it.
- Garnish with chopped nuts.