Malpua with Rabri in 30 Minutes – Easy Recipe

Malpua with Rabri is an iconic Indian dessert that brings together the richness of deep-fried, syrup-soaked pancakes with the creamy decadence of slow-cooked thickened milk. Originating from the heartlands of Bihar, Odisha, and Rajasthan, malpua is often served during Holi, Diwali, and other festive celebrations.

In this post, you’ll learn how to make perfect crispy-yet-soft malpuas and rich homemade rabri—all in one detailed, beginner-friendly guide. This recipe is pure indulgence and a must-have on your festive menu.

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Table of Contents

• What is Malpua?
• About Rabri (Rabdi)
• Ingredients for Malpua with Rabri
• Step-by-Step Instructions
  • Make the Rabri
  • Prepare the Malpua Batter
  • Fry and Soak the Malpua
  • Serve with Garnish
• Tips for Perfect Malpua
• Variations to Try
• Storage & Reheating
• Nutrition Info
• Frequently Asked Questions (FAQ)
• Final Thoughts

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What is Malpua?

Malpua is a deep-fried Indian sweet pancake, made from flour, milk, and sugar, sometimes flavored with fennel seeds or cardamom. Once fried until golden brown, the malpuas are soaked in sugar syrup to enhance their sweetness and softness.

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What is Rabri (Rabdi)?

Rabri is a traditional Indian sweet made by slow-cooking full-fat milk until it reduces to a thick, creamy consistency. It’s flavored with cardamom, saffron, and garnished with dry fruits like pistachios and almonds. When served chilled over warm malpua, the combination is heavenly.

What is Malpua with Rabri?

Malpua is a traditional deep-fried Indian pancake made from flour, milk, and sugar. It’s soft on the inside, slightly crispy on the edges, and soaked in saffron-flavored sugar syrup.

Rabri is a thick, creamy milk-based topping prepared by slowly reducing milk and sweetening it with cardamom, saffron, and dry fruits.

Together, Malpua with Rabri creates a royal dessert combination — loved across India and perfect for festive spreads.

Ingredients

For Rabri:

• 1 liter full-fat milk
• 1/4 cup sugar (adjust to taste)
• 1/2 tsp cardamom powder
• A few saffron strands (soaked in 1 tbsp warm milk)
• 1 tbsp chopped pistachios
• 1 tbsp chopped almonds
• 1 tsp rose water (optional)

For Malpua Batter:

• 1/2 cup all-purpose flour (maida)
• 1/4 cup semolina (sooji/rava)
• 1 tbsp fennel seeds (crushed)
• 1/2 cup milk (to mix)
• 1/4 cup mashed banana or khoya (optional)
• 2 tbsp sugar
• A pinch of cardamom powder

For Sugar Syrup:

• 1 cup sugar
• 1/2 cup water
• 2–3 saffron strands
• 1/2 tsp cardamom powder
• 1 tsp rose water (optional)

For Frying:

• Ghee or oil

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Step-by-Step Instructions

Step 1: Make the Rabri

1. Heat full-fat milk in a heavy-bottomed pan.
2. Once it comes to a boil, reduce the heat and simmer.
3. Keep scraping the cream from the sides and mix it back into the milk.
4. Cook for 40–45 minutes or until the milk reduces to 1/3.
5. Add sugar, cardamom powder, saffron milk, and chopped nuts.
6. Cook for another 10 minutes and turn off the heat.
7. Chill the rabri before serving for the best flavor.

Pro Tip: Stir occasionally but not too much, or the texture won’t be grainy.

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Step 2: Prepare the Malpua Batter

1. In a bowl, mix flour, semolina, sugar, cardamom powder, and crushed fennel seeds.
2. Add mashed banana or khoya (optional) for richness.
3. Gradually add milk and whisk to form a lump-free batter.
4. Let the batter rest for 30 minutes.

Consistency Check: The batter should be like pancake batter—not too thick or runny.

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Step 3: Make the Sugar Syrup

1. In a pan, combine sugar and water. Heat until sugar dissolves.
2. Add saffron, cardamom powder, and rose water.
3. Simmer for 5–6 minutes until slightly sticky but not stringy.

Keep syrup warm while frying malpuas for best absorption.

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Step 4: Fry the Malpua

1. Heat ghee in a flat frying pan on medium heat.
2. Pour a ladle of batter into the ghee and spread slightly.
3. Fry until edges are golden and crisp; flip and cook the other side.
4. Remove and dip immediately into warm sugar syrup for 1–2 minutes.

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Step 5: Assemble & Serve

1. Arrange warm malpuas on a plate.
2. Pour chilled rabri generously over each malpua.
3. Garnish with chopped nuts, rose petals, and saffron strands.
4. Serve warm or chilled.

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Tips for Perfect Malpua with Rabri

• Use full-fat milk for authentic rabri texture.
• Fry on medium heat so the malpuas cook evenly without burning.
• Resting the batter improves texture.
• Keep sugar syrup warm, not boiling, for best soaking.
• Always squeeze excess syrup before plating to avoid sogginess.

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Variations You Can Try

• Stuffed Malpua: Fill with dry fruits or mawa.
• Paneer Malpua: Add grated paneer to the batter.
• Vegan Malpua: Use plant-based milk and skip rabri or make almond rabri.
• Baked Malpua: A healthier version baked in the oven.

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Storage & Reheating

• Store malpuas and rabri separately in the refrigerator.
• Malpuas stay fresh for up to 3 days.
• Reheat malpua in a pan or microwave before serving.
• Rabri can be served chilled or lightly warmed.

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Nutrition Info (Approx. per serving)

• Calories: 300–350 kcal
• Carbs: 40g
• Fats: 18g
• Protein: 5g
• Sugar: 25g

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FAQ

Q. Can I make malpua without sugar syrup?

Yes, but it won’t be as soft or flavorful. You can drizzle honey or jaggery syrup for a twist.

Q. Can I prepare malpua in advance?

Yes, fry and store them in the fridge. Warm before dipping in syrup.

Q. Is rabri the same as condensed milk?

No. Rabri is made by reducing whole milk slowly, while condensed milk is sweetened and processed.

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Final Thoughts

Malpua with Rabri is the ultimate festive indulgence—crispy edges, soft interiors, and rich, creamy toppings. This recipe lets you recreate that magic at home with easy steps, using pantry staples. Whether it’s Holi, Diwali, or a weekend treat, this dessert guarantees compliments and happy faces.

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