Rabdi ka malpua is Rajasthan’s answer to pancakes. It is a dessert which is crispy on edges and soft in the center. This melt in your mouth wonder is a fried version of pancake and as with most of the Rajasthani desserts this too is made in ghee. This is a quick dessert that can be made with very few ingredients and most of which are available at home.
Malpuas are a regular feature at all the Rajasthani festivals. The way I like my malpua is soft centered, crispy on edges, and hot of course. You can garnish them with any dry fruit of your choice.
Batter of pouring consistency is the key to a perfect malpua. Keep the batter too thick and it will turn out as thick as bread. Keep it too thin and it will break when you try to turn it.
Every family has a variation to this traditional marwadi mithai. This is my family recipe of the rabdi ka malpua. Happy Eating!
Makes around 15-18 malpuas
- 100 gms flour (maida)
- 50 gms khova (dried whole milk)
- 1 pinch soda
- 5 almonds slivered
- Approximately 1 cup milk
For sugar syrup
- 1 ½ cup sugar
- 1 cup water
- 5 cardamoms powdered
- Few strands of saffron
Blend together maida and khova in a mixer with half of milk to make a batter of pouring consistency. Consistency of batter is the key for malpuas. Add more milk if required. Keep it aside for one hour.
When you are ready to make the malpua, add soda to the batter and mix well.
For the sugar syrup, combine all the ingredients and bring to boil. The syrup should be sticky but without strings. Keep the syrup aside. The syrup should we used warm. If it has cooled by the time of serving malpuas, you can reheat it a little.
Heat enough ghee in a flat bottom kadhai. Pour a spoonful of batter to form a pan cake. Cook on both sides till the edges are crisp and brown. Remove the malpua and dip it in the sugar syrup immediately. Remove it from the syrup. Garnish it with slivered almonds and serve warm.