Traditional Indian Sweet: Rabdi MalpuaVeg
Celebrate the festive spirit with this authentic and decadent Eggless Rabdi Malpua recipe. This classic Indian dessert features crispy, syrup-soaked pancakes paired with rich, creamy, and reduced thickened milk (Rabdi). Infused with the aromatic essence of saffron, cardamom, and fennel seeds, and elegantly garnished with nuts and rose petals, this traditional sweet is the perfect treat for your next family gathering or festive occasion. Easy to make and truly indulgent!
Ingredients
For the Malpua:
200 g All-Purpose Flour (Maida)
100 g Semolina(Rava)
1 tbsp Fennel Seeds
1 tsp Baking Powder
600 ml Cold Milk
as needed Oil
For the Sugar Syrup:
250 g Sugar
250 ml Water
A pinch Saffron Strands
1 tsp Green Cardamoms
2 tsp Milk
For the Rabdi:
1 l Full-Fat Milk
4 tbsp Sugar
¼ tsp Green Cardamom Powder (optional)
For Garnish:
Nuts (pistachios, sliced almonds), silver varq, and rose petals: Optional
Instructions
Step 1— Prepare the Rabdi (Thickened Milk)
1
Boil 1 liter of full-fat milk in a saucepan.
2
Once it reaches a boil, reduce the heat and let it simmer, stirring intermittently to prevent sticking.
3
As cream forms on the surface, carefully scrape it and stick it to the sides of the pan. Continue this process until the milk is reduced.
4
Once thickened, add 4 tbsp of sugar and green cardamom powder (optional), then turn off the flame.
5
Scrape all the collected cream from the sides and mix it into the milk to create the classic lacchedar (layered) texture.
Step 2— Prepare the Sugar Syrup
1
Heat 250ml of water with 250g of sugar in a separate saucepan until the sugar melts.
2
Add 2 tsp of milk to the syrup to coagulate impurities, which will rise to the top; skim and discard these.
3
After boiling until thick, turn off the heat and stir in a pinch of saffron and green cardamom.
Step 3— Prepare the Malpua Batter
1
In a mixing bowl, combine 200g of refined flour, 100g of semolina, 1/2 tsp of baking powder, and 1 tbsp of fennel seeds.
2
Gradually add cold milk while whisking until you have a smooth, lump-free batter.
3
Let the batter rest for a few minutes.
Step 4— Frying
1
Heat oil in a pan on a moderate flame.
2
Drop a spoonful of batter into the oil and fry until golden brown and fluffy on both sides.
Step 5— Assembly & Serving
1
Immediately dip the fried Malpuas into the prepared sugar syrup for a few seconds.
2
Place the Malpuas on a plate and top them with the prepared Rabdi.
3
Garnish with silver varq, pistachios, sliced almonds, and rose petals before serving.
