Malpua Recipe – This is a fried pancake which is made from all purpose flour batter. Then dipped into sugar syrup. Many times it is topped with warm rabdi, hence it is called malpua rabdi recipe.
These malpuas are crispy around the edges while soft, spongy and fluffy from the center. The first time I tried malpua was at Jagannath temple. From then I am in love with this dessert.
There is another version which my mom makes. That is made from wheat flour and sugar/jaggery is added into the batter unlike today’s recipe. So no need of sugar syrup. We call it meetha pura/puda at home. I will share that in future.
Actually the batter should be fermented for 8-12 hours and this makes them super fluffy and soft. But here I have kept it only 30 minutes and then added very little baking powder to get right texture. And yes this instant version works very well. Give it a try.
I usually make the rabri a day before and store in the fridge. So the next day making malpua rabdi will take less time. While serving I re-heat it in the microwave.
How to make Malpua Recipe with Rabdi (Step by Step Photos):
1) To blanch the almonds and pistachios, soak them in enough hot water for 15-20 minutes.
2) After that discard the water and peel the skin off. Now slice them using sharp knife.
3) Take all purpose flour, fennel seeds powder and cardamom seeds powder in a bowl.
4) Mix them well.
5) Now add yogurt and mix.
6) Then add water to make thick batter.
7) Mix thoroughly and make sure there are no lumps. Cover it and let it rest for 30 minutes.
8) When resting time is about to finish make sugar syrup. For that take sugar in a pan.
9) Add water and turn the heat on medium.
10) Let it come to a boil and simmer for few minutes. We are looking for ½ string consistency. Or simply simmer till the syrup becomes sticky.
11) Now turn off the stove and keep it aside.
12) Heat the ghee in a wide and shallow pan on medium heat for frying.
13) Now back to the malpua batter. Add baking powder in it.
14) Mix it very well. Check the consistency of the batter, it should be thick yet flowing consistency.
15) Once hot pour a ladleful (around 3 tablespoons) of batter into the ghee. Spread the batter lightly using ladle. The size of it is around 3-4 inches. So make 2-3 at a time depending on the size of your pan.
16) Let it cook on low-medium heat. You will notice slight browning around the edges and no more raw batter on the top.
17) Now flip them cook other side similarly. I flipped two of them little early, so I have flipped them again cooked that side for little more time.
18) As you can see, once both sides becomes golden brown and when the edges are crispy while center is soft, fluffy yet cooked, that time drain the excess ghee and remove them from the pan. When they are about to ready, warm up the sugar syrup on another stove on low heat.
19) Immediately dunk it into the warm syrup. Dip both sides so it can soak up some syrup.
20) Remove it to a plate. Repeat the same for rest.
21) To serve, place 2-3 malpua in a plate.
22) Pour some warm rabdi on top. Garnish with sliced almonds and pistachios. Serve immediately.
OR you can skip the topping of rabdi. And just serve the sugar syrup coated malpua garnished with nuts on top.
Serving suggestion: Enjoy it as a dessert.
- The batter should be THICK yet Flowing consistency. If it gets too thin then add little more flour and make it thick.
- Instead of ghee, you can use oil. But that sure have different flavor.
- If making the large batch and need to keep the syrup warm for long time. In that case, keep the pan of syrup into hot water bath. For that, take 3-4 cups of hot water in a big vessel/bowl and keep the syrup pan into that water. So it stays warm for long period of time. If it is kept on stove low heat for long time, then syrup may get crystallized.
- Instead of frying, you can cook them with a teaspoon of ghee or oil similar to the uttapam, cheela or pancake.
US measuring cups are used (1 cup = 240 ml)
- 1 cup All purpose flour (Maida)
- ½ teaspoon Fennel seeds powder
- ¼ teaspoon Green cardamom seeds powder
- 2 tablespoons Plain yogurt (curd or dahi)
- ½ cup + 1 tablespoon water
- ¼ teaspoon Baking powder
- ⅓ cup Ghee (Clarified butter) for frying malpua
- ½ cup Sugar
- ¼ cup Water
- Around 2 cups or 1 batch Rabdi or rabri
- 10 Almonds , blanched and sliced
- 10 Pistachios , blanched and sliced
Mix all purpose flour, fennel seeds powder and green cardamom seeds powder in a bowl.
Now add yogurt and water. Mix very well till there are no lumps and becomes thick batter.
Cover it and let it rest for 30 minutes.
While the batter is resting, soak almonds and pistachios in hot water for 15-20 minutes.
After that discard the water, peel the skin and slice them. Keep it side.
Take sugar and water in a pan on medium heat. Once starts boiling, let it simmer for few minutes.
Look for ½ string consistency or just make sticky syrup. Turn off the stove.
Heat the ghee in a wide and shallow pan on medium heat for frying.
Meantime, add baking powder to the batter and mix very well.
Once ghee is hot, add ladleful (around 3 tablespoons) of batter in the ghee. Spread slightly using back of ladle. Make 2-3 at a time depending on the size of the pan.
Once golden brown from one side, flip and cook other side.
When edges are crispy and they are golden brown in color, remove and drain the excess ghee.
When first batch is about to ready, re-heat the syrup to make it warm. And immediately dip the malpua into warm syrup from both the sides.
Then remove it to a plate and repeat the same for rest.
For serving, arrange 2-3 no. into a plate. Pour rabdi on top and garnish with nuts. Serve right away.