Malpua with Rabri

Malpua is a very famous Indian sweet made in various parts of the country. It is a very popular sweet during the month of Ramzan, especially in Bombay. Many stalls around the city during that time of the year sell this.

Strangely even though I am from Bombay I don’t really recollect having it or maybe just once. The hubby is also not fond of it so I never ventured to make this, but the other day I decided to give it a go.

Now malpua is generally a deep-fried dish, but I shallow fried it and also served it with rabri to make it a complete gastronomical delight. Efforts were appreciated 😊.

For the Malpua

½ a litre of milk,
1 cup of refined flour,
¼ tsp of baking soda,
1 tablespoon of sugar plus one cup of sugar,
Ghee as required,
Some sliced nuts

For the Rabri

1 litre of full fat milk,
½ a cup of sugar,
1 cup of khoya or mawa,
½ teaspoon of powdered green cardamom seeds,

Method

For the Rabri

Boil the milk in a shallow vessel till it is reduced to half the quantity. Then add in the mashed khoya and sugar and stir till well dissolved. Keep cooking till the desired consistency is achieved. Switch off the flame and sprinkle the powdered green cardamom seeds.

For the Malpua

Heat the milk and cook till it is reduced to half the quantity. Let it cool. Then add the refined flour and mix it well, ensuring there are no lumps. Add in the sugar and mix till well dissolved. Add the baking soda and mix it well. The resultant mix should be of a pouring consistency.

Heat one cup of sugar with one cup of water and cook it till it reaches a one thread consistency.

Heat a pan and smear some ghee on the pan pour two tablespoons of the prepared batter and cook covered for about two minutes on low flame and then flip it and cook again for a minute. Remove and dunk it in the sugar syrup. Let it stay in the sugar syrup till you prepare your next malpua. When your next malpua is done remove the earlier one from the sugar syrup and arrange it on your serving platter. Repeat till all are done.

To Serve

Serve the malpua topped with the rabri and some sliced nuts.