Monday, 5 August 2013

Malpua with Rabri

      Malpua is a classic Indian Sweet dish which is popular in Northern states of Bihar,Uttar-Pradesh, Rajasthan and Orissa. Its a important item of Chappan Bhog ( 56 offerings) made to Lord Krishna in the Jaganath Temple of Puri. Its made in different ways in different parts. Some places its dipped in sugar syrup and served where as some add sugar to the batter itself. Its often served hot with cold Rabri. The recipe used by me is my own creation,is a mixture of the various varieties of Malpuas available.
             I have sweetened the batter using Condensed milk and added a little rava to make it little crisp.I decided to make it healthier so  instead of deep frying in Ghee I poured the batter on a pan and made it using very little Ghee . As i had already sweetened the batter i did not soak the Malpuas in sugar syrup. I served it hot with chilled Rabri.

Preparation time:- 10 mins
Cooking time:- 30-40 mins

Ingredients Required for making the Rabri:-

  • 1 litre milk preferably (full cream)
  • 200 grams of sugar
  • a pinch of cardamom powder for flavor
  • Cashews and almonds for Garnish

Procedure to make the Rabris:-

  • In a heavy bottomed or a non-stick sauce pan add milk and sugar and reduce it to half quantity.
  • Keep stirring occasionally
  • Then add cardamom powder and mix well.
  • Transfer to a serving bowl and let it cool to room temperature before keeping in fridge for chilling.
  • Before serving garnish with roasted cashews and almonds.


Ingredients Required for making the Malpuas:-
  • 1 and 1/2 cup of Maida (All Purpose Flour)
  • 2-3 tspn of Rava ( for the crispy texture)
  • 1/4 cup of Condensed milk
  • Milk as required ( to make the batter)
  • a pinch of baking powder
  • Ghee or clarified butter to fry the batter
Procedure to make:-
  • Whisk all the ingredients in a mixing bowl adding milk little at a time to form a smooth batter which is of pouring consistency.
  • Heat a Non-stick Tava or a Girdle and apply ghee.
  • Pour batter on tava and pour ghee on the sides.
  • Cook it is golden brown
  • When done flip on the other side and cook again till golden brown.
  • Take out on a serving plate.
  • Similarly prepare other Malpua also.

Serve hot with chilled rabri

Malpua served in Chilled Rabri

Submitting this to Happenings@ Nivedhanam; Foodabulous Fest event of Simply Tadka

Shruti's Sweet celebration Event