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Rajasthani Rabdi Malpua
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Rajasthani Rabdi Malpua

Rajasthani Rabdi Malpua is a sinful dessert that is quite laborious but worth all the efforts it needs to get done. While both Malpua and Rabdi can be served on its own, in this classic combination, Malpua is served with a serving of Rabdi on top garnished with nuts.
Course Desserts
Cuisine Rajasthan
Keyword Malpua with Radri, Radri Malpua
By Cook Method Deep Fried, Stovetop
Occasion Diwali, Party
By Diet Vegetarian
Dish Type Combo Dishes
Author Srivalli

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.
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