LoadingAdd to favorites

Malpua (Indian Pancake Dessert)

Share on FacebookTweet about this on TwitterPin on PinterestShare on Google+Share on StumbleUponEmail this to someone

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.

Will serve 3

Malpua (Indian Pancake Dessert) Recipe by ManjulaIngredients:

  • 2-1/2 cups 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 teaspoon cardamom crushed (ilachi)
  • 2 tablespoons clarified butter (ghee)
  • 2 tablespoons sliced pistachios (pista) for garnishing

 Method

  1. 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.
  2. 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.
  3. Add the remaining sugar to remaining milk (rabdi) and mix, set aside. This will be used for garnishing.
  4. Heat the non stick skillet over medium heat and grease it generously. Let the skillet get moderately hot.
  5. 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.
  6. Malpua should be golden brown on both sides.
  7. Set the malpuas in serving plate and pour about 1 teaspoon of reduced milk over and garnish with pistachios.
  8. Malpuas are ready to serve.

Please Subscribe to my YouTube channel


11 thoughts on “Malpua (Indian Pancake Dessert)

  1. I 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 ?

  2. Manjulaji, 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

  3. Amazed 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 !!

Leave a Reply to Manjula Jain Cancel reply

Your email address will not be published. Required fields are marked *

*