Malpua (Indian Pancake Dessert)
Malpuas are Indian version of pancake topped with reduced flavored milk known as rabdi... This is a mouth watering classic Indian dessert made for festive occasions.
- 2-1/2 cup of milk
- 1/3 cup all purpose flour (maida plain flour)
- 1/3 cup sugar
- Approx. 1/3 cup water use as needed
- 1/2 tbsp cardamom crushed (ilachi)
- 2 tbsp clarified butter (ghee)
- 2 tbsp sliced pistachios (pista) for garnishing
Boil milk in heavy bottom pan over medium high heat till it reduces to about 1 cup, stir the milk occasionally and keep scrapping the sides. Add the cardamom and mix. This should take about 15 minutes after milk comes to boil. This is known as rabdi.
In a bowl mix flour, 4 tablespoons of sugar, 1/3 cup of milk (rabdi), and about 1/3 cup or as needed water to make a smooth batter of pouring consistency. Keep the batter for about four to five hours before making the malpua.
Add the remaining sugar to remaining milk (rabdi) and mix, set aside. This will be used for garnishing.
Heat the non stick skillet over medium heat and grease it generously. Let the skillet get moderately hot.
Pour approx. 1-1/4 tablespoons batter to the skillet and gently spread to 2-1/2 inch circle, to form a pancake. After top of the batter start drying spread about ½ teaspoon of clarified butter. Wait another minute and flip the malpua.
Malpua should be golden brown on both sides.
Set the malpuas in serving plate and pour about 1 teaspoon of reduced milk over and garnish with pistachios.
Malpuas are ready to serve.
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ki&ka
December 8, 2016 at 11:07 amwhat is cup size in cooking
Manjula Jain
December 13, 2016 at 12:49 pmKi I use standard measuring cup for every ingredient it will be different how much 1 cup will hold,
Afshan
June 27, 2016 at 11:03 pmI have tried many of your recipes this Ramadan and they have all come out super successful. Thanks from the heart. Can we use condensed milk for the rabri ?
Manjula Jain
June 28, 2016 at 3:26 pmAfshan, thank you
Dee
May 19, 2016 at 3:03 pmManjulaji, could you suggest a GlutenFree option/work-around to this and banana puri recipe. We just discovered we are Gluten intolerant but we miss our paranthas, puris etc. dearly. Thank you
Manjula Jain
May 20, 2016 at 4:00 pmDee, How about try with buckwheat flour
Swathy
November 29, 2015 at 6:15 amWow superb mam… We always do this at home.. We use to add banana pieces to the batter…. Luv ur Recipes..
Supriyo
May 19, 2014 at 6:09 amAmazed how people put up anything and everything as authentic these days…boil milk to condense it, add crushed ilaichi and it becomes rabdi ????? Wow!
Our next generation will forget every authentic traditional sweet at this rate !!
keerthi
April 26, 2014 at 6:13 ammy malpuas whenever I put in oil to fry they blow up can u pls tell me wats wrong
Vicky
February 25, 2014 at 5:52 amThey look so attractive! Thanks!
MR
February 20, 2014 at 9:16 ammalpuas are deep fried in ghee and then deep in sugar syrup like jalebi… this option is looking good too…thanks Auntie