Rajasthani Rabdi Malpua is a sinful dessert, quite laborious to make. However, you will feel it is worth all the effort it needs to get done. While both Malpua and Rabdi can be served on their own, in this classic combination, Malpua is served with a serving of Rabdi on top garnished with nuts.
When I did the Rajasthani Thali, my idea is to make Malpua and Rabdi as they normally pair well. While Rabdi is much similar to how we cook Basundi, however, the difference lies in the way we prepare it. Check the thali post for other recipes done.
The main difference between Rabri and Basundi is how the texture and the method of cooking. Rabdi is not smooth and has the fat, that forms while the milk boils, added back to the liquid. Meaning when you are making Rabdi, you have to keep scraping the fat to the sides and then putting it back. This results in the Rabdi having layers of fat in it and is quite think.
What's the difference between Rabdi and Basundi?
We do cook Basundi till it reduces to half, however, we remove the malai or the fat from it. Rather we do not allow it to form. Basundi is slightly thinner, so we can serve it as a drink as well. When I made Basundi for my A to Z Maharashtrian Sweets, I had pulsed and made it into a cream before adding it back to the simmering Basundi.
Finally, the difference lies in the way we cook the dishes and serve them. This thick Rabri that we serve on the malpua makes this a very rich and heavy dessert. We had it much later and not after completing the Thali.
For the final week of BM#88, I am going to showcase sweets we can serve together to create new flavours. Though I am not a big sweet lover, I love exploring such interesting ideas. When Carrot Halwa was first paired with Ice Cream, it became a rage, then we had hot Jalebi with Ice Cream and the list is endless.
Step by Step Pictures for making Rajasthani Rabdi Malpua
Rajasthani Rabdi Malpua
Making the Malpuas
In a bowl, take the flour along with khoya. Mix well.
Slowly add the milk and make a smooth batter.
Let the batter rest for 2 hours.
When ready to make, heat a nonstick pan.
Pour a spoonful of batter.
Spread to get a small round.
Fry with ghee on both sides.
Drain.
I even deep-fried a few and it was not the thin ones like the ones cooked on the pan.
Making the Sugar Syrup for the Malpuas
Mix sugar and water in a pan and bring to boil.
Add Cardamom Powder and boil to one thread consistency.
Assembling the Malpuas
Drop the malpuas in the hot sugar syrup.
Boil for a minute or two.
Remove with a slotted spoon.
Making the Rabdi
Bring the milk to boil, then simmer and continue boiling till the milk is reduced to half.
Remove the cream that forms on the top to the sides and scrape it well.
Continue boiling, when the milk reduces to its half, add sugar and let it cook
This almost takes about 45 mins to an hour for it to reach the thick consistency.
Assembling the Malpua with Rabdi
In a serving plate, plate the Malpuas,
Pour the rabdi on top
Garnish with almonds, pistachios, saffron, and rose petals.
Serve right away.
This can be chilled and served as well.
Recipe
Rajasthani Rabdi Malpua
Ingredients
For the Malpuas
- 1 cup All Purpose Flour / Maida
- 1 /4 cup Khoya / Mawa
- 1 1 /4 cups Milk
- Ghee for frying
For the Sugar syrup
- 1 cup Sugar
- 1 /2 cup Water
- 1 tsp Cardamom Powder
For the Rabdi
- 1 Litre Milk
- 1/ 4 cup Sugar
For Garnishing
- Few strands Saffron
- Rose Petals
- Handful Pistas
- Handful Almonds
Instructions
Making the Malpuas
- In a bowl, take the flour along with khoya. Mix well.
- Slowly add the milk and make a smooth batter.
- Let the batter rest for 2 hours.
- When ready to make, heat a nonstick pan.
- Pour a spoonful of batter.
- Spread to get a small round.
- Fry with ghee on both sides.
- Drain.
- I even deep fried few and it was not the thin ones like the ones cooked on the pan.
Making the Sugar Syrup for the Malpuas
- Mix sugar and water in a pan and bring to boil.
- Add Cardamom Powder and boil to one thread consistency.
Assembling the Malpuas
- Drop the malpuas in the hot sugar syrup.
- Boil for a minute or two.
- Remove with a slotted spoon.
Making the Rabdi
- Bring the milk to boil, then simmer and continue boiling till the milk is reduced to half.
- Remove the cream that forms on the top to the sides and scrape it well.
- Continue boiling, when the milk reduces to its half, add sugar and let it cook
- This almost takes about 45 mins to an hour for it to reach the thick consistency.
Assembling the Malpua with Rabdi
- In a serving plate, plate the Malpuas,
- Pour the rabdi on top
- Garnish with almonds, pistachios, saffron and rose petals.
- Serve right away.
- This can be chilled and served as well.
gayathriraani says
This is such a classical combination Valli. I have read a lot about rabdi malpua but never got to try it. With all the restrictions, I guess I will never try it. But let me have a virtual treat from your blog.
Usha says
This is a classic dessert! One of my friend's loves Indian sweets and whenever I meet her in India street, this is a must. Beautiful made and captured. Sbs pictures are always helpful.
Varada says
Such a rich and delicious combo. A true classic.
Priya Suresh says
My mouth is just watering here, cant explain how much i love this rabdi malpua. Now am so tempted to make some soon though am keeping myself away from sweets.
mayurisjikoni says
Rabdi and malpua a classic combination and so delicious. When I was a kid, my mum would make malpua and we'd have it on its own. Imagine the surprise I got when long time ago I had malpua with rabdi.. I was shocked!
Rafeeda - The Big Sweet Tooth says
What a sinful combination this is... Never tried it myself but looking at them, I am tempted to search where I can get a parcel of this to try...
Vaishali Sabnani says
I am loving these soft melt in the mouth malpuas, they look absolutely sinful, gorgeous, serving them with rabadi obviously takes them to another level..Drooling over the dessert..super!
Sandhiya says
I love this combination, rabdi and malpua are such a delicious sweet to relish. Really tempting !!!
Harini says
A classic Rajasthani dessert combination. Love it.
Renu Agrawal Dongre says
A lovely combination and a must sweet for every north Indian. My mom use to make it after she had leftover sugar syrup from Gulabjamun. As a kid I never liked malpua but now I do enjoy it.
Sowmya:) says
Never realised the difference between Rabari and basundi....so interesting that the same ingredients with different methods yield such fascinatingly different results. Your Malpua and rabadi look fabulous....am so tempted!!
Pavani says
I love malpua with rabri 🙂 🙂 What's not to like about it -- fried malpuas with creamy rabri - it is sure to please everyone.
farah says
i loveeeee these!...and i love all ur thaali.........so much hard work valli.......
themadscientistskitchen says
Awesome thali! I love the rabdi and malpua!
chefmireille says
what a heavenly combination - looks so good
sapna says
I so wanted to make this combo sweet but then found out I already did. Looks so tempting and heavenly.
Simply Tadka says
Wow.. just awesome sweet recipe... i love it.
Rekha Awasthi says
Indulging in the world of Rajasthani Rabdi Malpua is like embarking on a decadent culinary adventure! ????✨ The effort that goes into creating this sinful dessert is undoubtedly rewarding, and the classic combination of Malpua and Rabdi is a match made in dessert heaven. ???????? The distinction between Rabdi and Basundi is not only in the texture but also in the cooking method, with Rabdi being thick and rich, thanks to the layers of fat carefully incorporated during preparation. ???????? It's fascinating how the world of desserts evolves, with unique pairings like Carrot Halwa and Ice Cream or Jalebi with Ice Cream, creating delightful new flavors. Your exploration of such intriguing ideas in the realm of sweets is truly inspiring and adds a delicious twist to traditional recipes. ????????????
Srivalli says
Thank you for dropping by and sharing your thoughts...glad you liked this..:)