Malpua rabdi

Malpua with rabdi

Malpua rabdi

Malpua rabdi recipe with step by step photos. Sharing the recipe for making malpua, a traditional Indian sweet for this festive season.

Malpua rabdi is a dessert, basically thin and crispy crepes made with flour khova/milk powder, deep fried and then quickly dipped in sugar syrup, something similar to jalabi. I first tasted malpua rabdi in chokidanai, it was a part of their rajastani buffet, all served in a traditional way. I loved it so much that I asked the chef there all the details about it. Though he gave all details about the ingredients and method, I was not sure to try it out at home. Then later I tasted the same malpua in my friend’s place, the taste was little bit different yet very good. then she told me she had used milk powder in malpua rabdi recipe instead of khoya. She also said in some places mashed banana is added to the malpua batter. This time I was determined to try this at home and got all the details from my friend. So here you go with malpua rabdi recipe!


For malpua:
1¼ cup all purpose flour
¼ cup milk powder/khoya
1¾ cup milk
⅛ teaspoon saffron
½ teaspoon cardamom powder
½ teaspoon fennel seeds
¼ cup water
⅛ teaspoon salt
For sugar syrup:
½ cup water
½ cup sugar
Pinch of saffron
¼ teaspoon cardamom powder
For serving:
Chopped nuts

Full recipe: Malpua rabdi

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