Malpua Rabdi
Yash dani
4-6
20 minutes
40 minutes
Indian
Dessert
Malpua Rabdi is a classic festive dessert that pairs crispy, syrup-soaked pancakes with rich, creamy rabdi. Golden malpuas made from jowar rava, flour, and fragrant fennel seeds are fried until crisp and then dipped in warm sugar syrup for a luscious sweetness. They are served alongside velvety saffron-infused rabdi prepared with almond milk and condensed milk, creating a luxurious balance of textures and flavours. Garnished with chopped nuts and delicate rose petals, Malpua Rabdi is a celebratory treat that brings warmth, indulgence, and traditional sweetness to any special occasion.
Ingredients
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120g Jowar Rava
240g Flour
Water (as required)
1 tsp Fennel Seeds
400ml Sugar syrup
1-2 tbsp Chopped Nuts (for garnish)
1 tsp Dried Rose Petals (for garnish)
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240ml Almond Milk
4-5 Saffron strands
1⁄3 cup Condensed Milk
Directions
In a large kadai, heat the Almond Milk and Saffron, on a low flame.
Add the condensed milk and mix continuously until the milk reduces, making sure to scrape the sides every once in a while.
Once the mixture has thickened, switch off the flame and set the Rabdi aside.
In a large bowl, mix together the Jowar Rava, flour, and fennel seeds.
Add enough water to form a thick batter.
Heat enough oil in a large kadai, and ladle spoonfuls of the batter to form the Malpuas. Make sure to pour the hot oil over the top of the batter, so both sides get cooked.
Flip and cook until both sides are golden and crispy. Remove onto a plate lined with tissue so soak up any excess oil.
Heat the sugar syrup on a low flame, enough to keep it warm.
Dip the fried Malpuas into the warm sugar syrup, and allow it to soak for 1-2 minutes.
Remove and add to a serving plate, along with the Rabdi
Sprinkle chopped nuts over the Malpuas, the rose petals over the Rabdi, and serve.