Rabri and Malpua
Warm Indian pancakes dipped in sugar syrup served with cold, condensed sweet milk
Servings Prep Time
8people 30minutes
Cook Time Passive Time
90minutes 1hour
Servings Prep Time
8people 30minutes
Cook Time Passive Time
90minutes 1hour
Ingredients
Instructions
  1. Start by warming the milk. Make sure you do not scald it. Just take it off before it reaches the boiling point. Add semolina/suji to the milk and mix well. Let it stand for 15-20 min. Again mix well.
  2. Add flour, sugar and milk powder, Mix well.
  3. Add crushed fennel seeds and cardamom seeds.
  4. Mix well. Whisk it so everything blends in well. Mix the baking powder just before making the pancakes.
  5. Cover the mixture and let it stand for at least 1 hr.
  6. For the syrup, add measured amount of sugar and water in a pan and let it boil. As the sugar dissolves completely, lower the heat to medium.
  7. Add cardamom powder, saffron and rose water to flavor the syrup. Keep the syrup hot.
  8. To make the Malpuas, Heat sufficient ghee/ oil in a pan for deep frying. As the oil is heating up, beat the batter really well. Add baking powder to the batter just before frying.
  9. Once the oil is hot, reduce it to the lowest point. Next, take a ladle full of batter, pour it gently into the oil and do not touch.
  10. Once it starts to get golden brown, turn it over and let it fry on the other side as well.
  11. Deep fry till nicely brown.. The edges should start to get crispy but the center still be a little soft.
  12. Drain the pancakes on tissues. Dip it in the hot rose and saffron syrup. This is the first way.
  13. To make the thinner malpuas: Heat sufficient oil in a pan for deep frying. As the oil is heating up, beat the batter really well. Add baking powder and half a cup of milk to the batter just before frying. Please add the milk little at a time since you might require less than 1/2 cup, so add a tblsp at a time. The mixture should be thin but not runny.
  14. Once the oil is hot, reduce it to the lowest point. Next, take a ladle full of batter, pour it gently into the oil and do not touch. Once it starts to get golden brown, turn it over and let it fry on the other side as well. Deep fry till nicely brown.. The edges should start to get crispy but the center still be a little soft.
  15. Drain the Malpuas on a kitchen towel. Dip it in the hot rose and saffron syrup.
  16. Remove the malpuas from the syrup. Do not keep them in the syrup for more than 2-3 minutes. Transfer them to individual plates to serve.
  17. Start boiling the milk for Rabri on low to medium heat. the milk has to be constantly stirred and cannot be left unattended. If the milk get burnt, it would smell and you will have to restart the procedure with new milk.
  18. Keep taking the cream off and mix it into the milk.
  19. Take the cream of the sides to while cooking and keep mixing it into the milk. Reduce the milk to half the original quantity.
  20. Add in sugar and mix well. At this point the milk should look grainy and should have thickened a bit. Also the milk should have a slight yellowish color.
  21. Add grated khoya and mix well. the milk will continue to thicken more after adding Khoya and you should stir it constantly.
  22. Add the cardamom powder, kewra water and saffron and mix well. Check the sugar and add more if needed. Stir constantly.
  23. Once the milk covers the back of the spoon when dipped, its pretty thick. Turn off the gas.
  24. Let the milk cool down and then cover it and refrigerate for at least 2-3 hours. If in a rush, put it in the freezer for an hour. Don’t let it freeze, you just need it chilled.
  25. If serving Rabri by itself, garnish with nuts and serve.
  26. Or else, Take a serving plate and pile up 3-4 Malpuas that have been freshly taken out of hot sugar syrup. Pour a little syrup more on them.
  27. Pour the chilled Rabri. Decorate with silver leaf and crushed nuts. Serve immediately.