Radbi Malpua is a dessert that is popular in nearly every street and household across India. Rabdi Malpua, which are small deep fried pancakes are soaked in a sugary syrup, come in various forms across India. The first reference to Malpua was made in Rigveda, when it was made of barley flour, fashioned into flat cakes and fried in ghee before dipped in honey to be served.
Pushkar a small town in Rajasthan is most famous for brahma temple, touristy camel fair and as many as 500 temples. Though, one cannot miss the out-of-the-world tempting Malpuas. The market street has several halwais (sweet shops) with cauldrons brimming with Malpuas soaking in sugar syrup all day long.
Over the centuries, the preparation of Malpua, has changed and now they are prepared with wheat flour, milk, clarified butter, sugar, and species cardamom which were added to them.
Today, the Malpua is popular and is a must have during festivals like Diwali, Holi or Ramadan. In the state of Odisha, the Malpua is offered as an offering to the main deity Lord Jaggannath as the early morning offering. This is one dish which is famous across all states of India but the way to prepare it varies from region to region.
Malpua has a long history and mythological importance, let’s now get in some action and prepare some homemade Malpuas. Here, I am sharing a quick & easy recipe to make soft & crispy Malpuas!
Serving: 24 pieces Time to cook: 60 mins
Water – 1 cup
Sugar – 2 cup
Cardamom – 2 piece
Maida (Flour all purpose) – 2 cup/150 gms
Rabdi – 2 cup cup/500 ml
Ghee– for frying
Milk (full fat) – 1 ltr (reduce to 500 ml/2 cup)
Instructions to make Rabdi Malpua at home:
- Take a pan add milk to it, then continuously stir it. The milk will start to get thicker, continue to boil & stir till it gets reduced to half. The thick milk is called as “Rabdi”.
- Once Rabdi is ready, let it get cool for 30 minutes or until it cools down to room temperature.
- Take Rabdi in mixing bowl, add 2 tsp Maida, stir the mix continuously so that lumps are not formed. Repeat the process to add Maida & stir it till 1 cup Maida lasts. This mix of Maida & Rabdi will be our batter for Malpua.
- Whisk the batter for at least 5 minutes, make sure the batter is smooth with pouring consistency.
- Keep this mixture for rest for about 15 minutes.
- Meanwhile, you can prepare sugar syrup. For it, add sugar in a pan later add water. Keep boiling until all sugar is dissolved. Then switch off the flame.
- The next step is to make Malpua, take some ghee in a pan & heat it. Once the ghee is sufficiently hot, add the batter made of Rabdi & Maida to it.
- Make sure to pour the batter slowly so it get spread in the pan. As the batter start to fry up in a form of Malpua, it will leave its place & starts to float in the ghee.
- Fry it properly on both sides till its corners starts to turn golden brown in color.
- Once the Malpua’s are fried properly, soak them into hot sugar syrup for 10-12 minutes.
(Note: Sugar Syrup should stay thin & in liquid form to keep the Malpua soft when it is soaked in the syrup)
Garnish Malpua’s with chopped almonds or other nuts of your choice & server them crispy & hot!
Malpua is sweet in taste with high calcium content and very high on calories.