As the holy month of Sawan brings joy and devotion, it’s also a time to savour traditional Indian sweets. One such delightful dessert is Rabri Malpua. With its crispy edges, soft and fluffy centre, and rich, creamy rabri, this dish is perfect for celebrating the auspicious month of Sawan. This recipe incorporates rabri directly into the malpua batter, adding an extra layer of richness and flavour. Let’s dive into the recipe!
Ingredients for Malpua Batter:
- 1 cup all-purpose flour (maida)
- 2 tablespoons semolina (sooji)
- 1/4 cup powdered sugar
- 1/2 teaspoon fennel seeds (saunf)
- 1/4 teaspoon cardamom powder (elaichi)
- 1 cup prepared rabri (see below)
- Milk (adjust as needed)
- Ghee for frying
Ingredients for Rabri:
- 1 liter full-fat milk
- 1/2 cup condensed milk
- 1/4 cup sugar
- 1/2 teaspoon cardamom powder (elaichi)
- A few strands of saffron (kesar) soaked in 1 tablespoon warm milk
- 2 tablespoons chopped nuts (almonds and pistachios)
Instructions:
Step 1: Prepare the Rabri
- In a heavy-bottomed pan, bring the milk to a boil.
- Reduce the heat and let it simmer, stirring occasionally to prevent it from sticking to the bottom.
- Add the condensed milk and sugar, stirring continuously until the mixture thickens.
- Add the cardamom powder, saffron milk, and chopped nuts. Mix well and cook until it reaches a creamy consistency. Remove from heat and let it cool.
Step 2: Prepare the Malpua Batter
- In a mixing bowl, combine the all-purpose flour, semolina, powdered sugar, fennel seeds, and cardamom powder.
- Add 1 cup of the prepared rabri to the dry ingredients and mix well.
- Gradually add milk as needed to achieve a smooth, pouring consistency batter. Let it rest for 30 minutes.
Step 3: Fry the Malpuas
- Heat ghee in a deep frying pan over medium heat.
- Pour a small ladle of batter into the hot ghee, spreading it slightly to form a small pancake.
- Fry until golden brown and crisp on both sides. Remove and drain on paper towels.
- Repeat with the remaining batter.
Step 4: Serve the Rabri Malpua
- Arrange the hot malpuas on a serving plate.
- Pour some extra prepared rabri over the malpuas for added richness.
- Garnish with additional chopped nuts and saffron strands.