Name: Rabri
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 1.5 l full fat milk (Must be full-fat for authentic results); 6 tbsp sugar (Adjust to taste); 15 pcs saffron strands (Soaked in 1 tbsp warm milk); 0.5 tsp green cardamom powder (Freshly ground is best); 1 tbsp almonds (Slivered, for garnish); 1 tbsp pistachios (Slivered, for garnish); 1 tsp rose water (Optional, for fragrance)

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Malpua with Rabri Recipe - North Indian Dessert | CraftMyMeals

Instructions

1
Prepare the Sugar Syrup
- In a saucepan, combine 1 cup of sugar and 1/2 cup of water. Bring the mixture to a boil over medium heat, stirring until the sugar dissolves completely.
- Once boiling, add the saffron strands and 1/4 teaspoon of green cardamom powder. Reduce the heat and let it simmer for 5-7 minutes.
- The syrup should thicken slightly and feel sticky between your fingers, but not form a string. This is a 'half-string' consistency.
- Turn off the heat and stir in the lemon juice to prevent crystallization. Keep the syrup warm while you prepare the malpuas.
2
Make and Rest the Batter
- In a large mixing bowl, combine the maida, fine rava, grated khoya, 2 tablespoons of sugar, coarsely crushed fennel seeds, and the remaining 1/2 teaspoon of green cardamom powder. Mix well.
- Gradually pour in the room temperature milk while whisking continuously to create a smooth, lump-free batter. The consistency should be thick yet pourable, similar to pancake batter.
- Cover the bowl and let the batter rest for at least 30 minutes. This crucial step allows the rava to absorb liquid and swell, resulting in softer malpuas.
3
Fry the Malpuas
- Heat ghee in a wide, heavy-bottomed pan or kadai over medium-low heat. The ghee should be about 1-inch deep.
- To test the heat, drop a small amount of batter into the ghee; it should sizzle and rise to the surface gradually. If it browns too quickly, the ghee is too hot.
- Pour a small ladleful (about 1/4 cup) of batter into the hot ghee. It will spread on its own into a circle. Do not overcrowd the pan; fry one or two at a time.
- Fry on low heat for 2-3 minutes, or until the edges turn golden brown and the top appears cooked.
- Gently flip the malpua and fry the other side for another 2 minutes until it's evenly golden and crisp on the edges.
4
Soak, Garnish, and Serve
- Using a slotted spoon, remove the fried malpua from the ghee, allowing any excess to drip back into the pan. Briefly hold it against the side of the pan to drain well.
- Immediately immerse the hot malpua into the warm sugar syrup. Let it soak for 1-2 minutes on each side to ensure it absorbs the syrup properly.
- Remove the soaked malpua from the syrup and arrange it on a serving platter.
- Garnish with slivered pistachios and almonds. Serve warm, either on its own or with a side of creamy rabri for an even more decadent treat.

Ingredients

1.5 l full fat milk (Must be full-fat for authentic results)
6 tbsp sugar (Adjust to taste)
15 pcs saffron strands (Soaked in 1 tbsp warm milk)
0.5 tsp green cardamom powder (Freshly ground is best)
1 tbsp almonds (Slivered, for garnish)
1 tbsp pistachios (Slivered, for garnish)
1 tsp rose water (Optional, for fragrance)

Instructions

1
Boil the Milk
- Pour the full-fat milk into a wide, heavy-bottomed pan or kadai.
- Bring the milk to a rolling boil over medium-high heat, stirring occasionally to prevent it from sticking to the bottom. This should take about 8-10 minutes.
2
Simmer and Collect Malai (Cream)
- Once boiling, reduce the heat to low-medium to maintain a gentle simmer. Avoid a vigorous boil.
- After 5-7 minutes, a layer of cream (malai) will form on the surface. Using a spatula, gently push this layer from the center to the side of the pan, sticking it to the inner wall.
- Repeat this process every 5-7 minutes. Continue simmering the milk and collecting the malai on the sides. This is the most crucial step and requires patience.
- Every 10-15 minutes, gently scrape the bottom of the pan to prevent the milk solids from scorching, but be careful not to disturb the malai layers on the sides.
3
Thicken and Flavor the Rabri
- Continue the simmering process for about 60-70 minutes, or until the milk has reduced to approximately one-third of its original volume. The milk will be thick and creamy.
- Add the sugar, soaked saffron strands (along with the milk), and green cardamom powder. Stir gently until the sugar is completely dissolved.
- Cook for another 5 minutes, allowing the flavors to meld.
4
Incorporate Malai and Finish
- Turn off the heat. Gently scrape all the collected layers of malai from the sides of the pan and mix them into the thickened milk. These flaky layers give Rabri its signature 'lachhedar' (layered) texture.
- If using, stir in the rose water.
- Let the Rabri cool completely at room temperature. It will thicken significantly as it cools.
5
Chill and Serve
- Once cooled, transfer the Rabri to an earthen pot (matka) or serving bowls.
- Chill in the refrigerator for at least 2-3 hours before serving.
- Garnish with slivered almonds and pistachios just before serving. Enjoy it on its own or with malpua or jalebi.

Malpua with Rabri

Nutrition per Serving

Recipes in this Meal

1. Malpua

Ingredients

2. Rabri

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About Malpua with Rabri

Instructions

Ingredients

Instructions