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.