Malpua with Rabdi is a classic Indian sweet that brings a touch of magic to every celebration. Whether you are celebrating Holi, Diwali, Navratri, or Ramadan, these golden, sweet pancakes are a must-have on the menu.
Popular across India, Nepal, and Bangladesh, Malpua is a traditional dessert made from simple kitchen staples like flour, milk, and aromatic fennel seeds. This recipe gives you the perfect balance:** a crispy,...
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In a large bowl, mix the maida, suji, coconut, sugar, and saunf.
Slowly pour in the warm milk while whisking. Keep stirring until you have a smooth, lump-free pourable batter.
Cover the bowl and let it sit for 20-30 minutes.
Check the batter again. If it has thickened too much while resting, add a little more warm milk to get a flowing consistency.
Heat oil in a wide frying pan over medium heat.
Using a round ladle, pour a small amount of batter into the centre. Do not spread it with the spoon; let it shape itself into a small pancake.
Fry until the edges look golden and crispy.
Gently flip it over and cook the other side until it is evenly golden brown.
Take the Malpua out and place it on a paper towel to remove extra oil.
Serve them hot with a big scoop of creamy Rabdi and a sprinkle of chopped pistachios or almonds.
Always let your batter rest to ensure the suji softens, giving you a better texture.
Fry on medium heat. If the oil is too hot, the edges will burn before the inside cooks.
For a professional 'halwai-style' look, garnish your Rabdi with a pinch of saffron or chopped almonds or pistachios.
For thin, crispy Malpuas, make the batter slightly thinner. For thick, fluffy ones, keep the batter a bit heavy.
If you prefer extra sweetness, skip the sugar in the batter and dip the fried Malpuas into a warm sugar syrup instead.
What is Malpua?
It is a traditional Indian sweet pancake made of flour, milk, and sugar.
Can I make it without eggs?
Yes! This is a 100% vegetarian, eggless recipe.
Why is my Malpua hard?
You might have over-fried it, or the heat was too high. Cook on medium flame for a soft texture.
How hot should the oil be?
Oil should be medium hot for even frying.
How do I store leftovers?
Store them in an airtight container in the fridge for 2-3 days. Reheat in a pan before serving.
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