Rabdi Malpua

Crisp edges meet creamy decadence

Prep Time 60 min
Cook Time 5 min
Serving Size 4
Recipe Type Hob

Rabdi Malpua is a dessert where simplicity transforms into luxury. Golden malpuas, crisp at the edges yet soft at the center, are prepared from a delicately spiced batter and fried in pure ghee. These are then paired with rabdi, a luscious reduction of milk flavored with saffron, cardamom, and sugar, enriched further with nuts. What makes the dish extraordinary is the interplay of temperatures—warm malpuas soaking up chilled, creamy rabdi. Rooted in tradition and often served at festive gatherings, Rabdi Malpua is more than just a sweet—it’s a celebration on a plate.

Ingredients

For Malpua Batter:

1 cup Maida (all-purpose flour)
2 tbsp Sooji (semolina)
¾ cup Milk (adjust to make a smooth batter)
½ tsp Fennel seeds (lightly crushed)
½ tsp Cardamom powder
1 tbsp Sugar
¼ tsp Baking powder (optional, for softness)
Ghee / Oil for shallow frying

For Rabdi (Quick Version):

1 litre Full cream milk
¼ cup Condensed milk (for quick richness & sweetness)
2 tbsp Sugar (adjust to taste)
½ tsp Cardamom powder
a few strands of Saffron –soaked in warm milk
2 tbsp Chopped nuts (almonds, pistachios)

For Garnish:

Silver vark
Chopped nuts

Method

Boil full cream milk in a heavy pan. Stir continuously till it reduces to half for around 30 mins.
Add condensed milk, sugar, saffron and cardamom powder.
Simmer for 5 minutes until slightly thick.
Mix in chopped nuts and set aside to cool (chilled rabdi tastes best with warm malpuas).
In a bowl, mix maida, sooji, sugar, fennel, cardamom, and baking powder.
Add milk gradually to form a smooth, pourable batter (like pancake batter).
Rest the batter for 25 minutes.
Heat ghee in a shallow pan.
Pour a ladle of batter; into the ghee. You can fry multiple at a time.
Fry on medium heat for 5 mins or until golden brown on both sides.
Remove and place on absorbent paper.
Place hot malpuas on a plate; pour chilled rabdi generously over them.
Garnish with nuts & silver vark.

Did you know?

One glass of milk holds centuries of history . From early farmers discovering its healing power, to Bengal’s Portuguese-inspired chana , to Kurien’s milk cooperatives that reshaped India . Cow, buffalo, goat, or even camel —every drop tells a story of tradition, culture, and resilience. A revolution in a glass!

Find out more about the history and tradition of the dish

In India, ragi has been found in archaeological excavations dating back to 1800 BC, and has been associated with honouring poets with a concoction of ragi, milk, and honey.

Read

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