Shaswati Rabri Malpua is a traditional and indulgent Indian dessert that combines two delicious elements: rabri and malpua. This dessert is popular across India, especially during festivals and special occasions. It’s known for its rich, sweet, and decadent flavors, making it a favorite among those with a sweet tooth.
Preparation Time: 2 hours
Cooling Time: 1 hour
Total Time: 3 hours
Serving: 6 persons
Ingredients
1cup-240ml; 1tablespoon – 15ml; 1teaspoon – 5ml;
For Rabri:
– Full-fat milk – 1500ml
– Freshly crushed cardamoms – 3 pieces
For Sugar Syrup:
– Sugar – ½ cup
– Water – ½ cup
– A pinch of saffron (for color)
For Malpua Batter:
– Rabri – 1 and ¼ cup (prepared earlier)
– Maida (All-purpose flour) – 3 tbsp
– Milk – ¼ cup
For Deep Frying:
– Sufficient ghee / oil or a combination of both ghee and oil
For garnishing the mulpua:
– Chopped nuts – 3-4 tbsp
– Rose petals – 1 tsp
– Rest of the rabri – 1/3 cup (approx.)
How to make rabri malpua
Making Rabri:
1. Pour the full-fat milk into a heavy-bottomed pan and bring it to a boil over medium heat.
2. Once the milk comes to a boil, reduce the heat to low and let it simmer. Keep stirring occasionally to prevent the milk from sticking to the bottom of the pan.
3. As the milk reduces, add the freshly crushed cardamoms to enhance the flavor.
4. Continue simmering and stirring until the milk reduces to approximately one-third of its original volume. This process will take about 1 hour and 15 minutes. The resulting thickened milk is rabri. Set it aside to cool at room temperature.
Preparing Sugar Syrup:
1. In a separate pan, combine sugar and water. Add a pinch of saffron to the mixture for a nice color.
2. Cook the mixture over medium heat until the sugar completely dissolves, and the syrup thickens slightly (about 8-9 minutes).
3. Once done, remove the sugar syrup from heat and let it cool.
Making Malpua Batter:
1. In a mixing bowl, take 1 and ¼ cups of the prepared rabri. Add 3 tablespoons of maida (all-purpose flour) to the rabri. Set aside 1/3 cup of rabri for garnishing.
2. Gradually pour in ¼ cup of milk while continuously stirring to form a smooth batter. The batter should have a slightly thick consistency.
Frying the Malpua:
1. Heat sufficient ghee, oil, or a combination of both in a deep-frying pan over medium heat.
2. When the oil is medium hot, ladle a small amount of the malpua batter into the oil to form a round disc-like shape.
3. Fry the malpua until it turns golden brown and little crisp on both sides. Ensure its cooked evenly.
4. Using a slotted spoon or tongs, remove the fried malpua from the oil and place it on plate. Repeat the frying process for the remaining malpuas.
Soaking in Sugar Syrup:
1. Add the fried hot malpua into the prepared sugar syrup. In that case the sugar syrup should always be lukewarm.
2. Let the malpua soak in the syrup for a few minutes or place it inside the refrigerator for 1 hour. This helps in absorbing the flavors perfectly.
Serving:
1. Carefully remove the soaked malpua from the syrup and place it on a serving plate.
2. Serve the delicious rabri malpuas as a delightful dessert, garnished with rest of the rabri on top, chopped nuts and rose petals.
Enjoy your homemade Rabri Malpua!
Here, you can read it in Bengali – রাবড়ি মালপুয়া
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