Mawa Malpua with Rabri

Mawa Malpua Rabri is a traditional sweet dish from northern India, prepared usually during festive season. Malpua is a deep-fried pancake soaked in sugar syrup that is soft in the centre with slightly crunchy edges and served as is or with sweetened and thickened milk called Rabri.

WHAT IS MALPUA?

Malpua is a thick and soft pancake with crispy edges that is traditionally deep fried. It is a very famous sweet dish in some northern states of India. Very rich in flavor, there are regional variations to this super addictive sweet dish. Traditionally, Malpua is prepared using Khoa or Mawa. However, variations are made by preparing them with all-purpose flour, whole wheat flour, bread or recently, the trendier flours like oats. The batter prepared is let to ferment overnight and then poured into hot ghee or oil to make the pancakes.

This recipe uses Mawa, all-purpose flour, semolina and milk. Instead of fermenting the batter overnight, I have used baking soda to make them instantly. The prepared batter is deep fried in ghee and then soaked in sugar syrup flavored with saffron. Hot Malpuas are then served with chilled Rabri, a heavenly combination.

WHAT IS RABRI?

Rabri is a thick, sweetened milk prepared by reducing full fat milk with sugar, saffron and cardamom. The consistency depends on your preference. With Malpua, I prefer thick Rabri, hence I have reduced it to almost 1/3^rd the original volume. Once cooled, it will thicken a little more.

HOW EASY IS IT TO PREPARE MALPUA RABRI?

Preparing Malpua Rabri is not as complex and laborious as it may sound. If you follow the instructions diligently, you can’t go wrong in making the finest Malpuas.

1. Use fresh Mawa/Khoa. I have used store bought Mawa. You could make them at home if you wish to.
2. Set the batter aside for 10-15mins before deep frying.
3. Prepare the sugar syrup before deep frying the Malpuas.
4. The sugar syrup should be sticky with one string consistency.
5. Use ghee for deep-frying instead of oil. While you can replace ghee with oil, to get the rich, flavorful and addictive Malpuas, use ghee. There is truly no comparison between to Mapluas deep fried in ghee and oil.
6. Deep fry the Malpuas on medium-low heat until they are golden brown.
7. Soak the deep-fried Malpuas in warm sugar syrup. If the syrup is at room temperature, Malpuas will not absorb the syrup well.

Preparing Rabri is simple but takes time. As the milk boils, you need to collect the cream layer that forms on top and stick it to the side of the pan. If not, you will end up having pieces of cream mixed with milk which will ruin the texture of Rabri. The cream collected should then be mashed with the back of the spatula and mixed back with the reducing milk. It could take about 30 minutes to prepare Rabri.

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Haalu Holige / Poori Basundi

Notes:

1. If you are using store-bought Khoa/Mawa, grate it.
2. Using hot milk helps in melting the Mawa to get a homogenous mixture.
3. Semolina gives the Malpuas slight crunch on the edges.
4. Coarsely pound the fennel seeds. If you are using a mortar and pestle, just beat them once or twice. Do not powder them down. Do not skip using fennel seeds as it gives Malpuas the distinct taste.
5. Use a flat-bottomed pan to deep fry the Malpuas and also to prepare the sugar syrup.
6. I strongly suggest using ghee for deep frying for the rich flavor of Malpuas.
7. Deep fry the Malpuas on medium-low heat. If the heat is higher, they may turn brown too soon and not fry well in the centre.
8. While removing the fried Malpua from the ghee, gently squeeze it between two slotted spatulas above the frying pan, to remove any excess ghee absorbed by it. Let the ghee drip to the frying pan.
9. Adding lemon juice to sugar syrup helps avoid crystallization of the syrup. I prefer using white sugar. However, if you are using brown sugar, add 1 tablespoon milk and separate the scum from the syrup.
10. Refrigerate the left-over Malpuas. Microwave for about 15-20 seconds before serving.

Mawa Malpua with Rabri

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Serves: 7 (15 pieces) Prep Time: 30 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

FOR MALPUA:

Mawa/Khoa – 2 cups

Hot Whole Milk – 2 cups

All Purpose Flour – 1 cup

Semolina – 2 tablespoons

Fresh Yogurt – 1 tablespoon

Baking Soda – 1/8 teaspoon

Cardamom Powder – 1 teaspoon

Fennel Seeds, coarsely pounded – 1 teaspoon

Salt - ¼ teaspoon

Ghee – 2 cups for deep frying

 

FOR SUGAR SYRUP:

Sugar – 1 ½ cups

Water – 1 ½ cups

Saffron – 8 strands

Cardamom Powder – 1 teaspoon

Lemon Juice – 2 teaspoons

 

FOR RABRI:

Whole Milk – 1 litre

Sugar – ¼ cup (add another ¼ cup if you like it sweeter)

Saffron – 10 strands

Cardamom Powder – 1 teaspoon

Fennel Seeds, coarsely pounded – 1 teaspoon

Slivered Almond – 3 tablespoons

Slivered Pistachios – 3 tablespoons

Slivered Cashew nuts – 3 tablespoons

Instructions

PREPARING RABRI:

1. Take milk in a thick bottomed pan.
2. Let it simmer to reduce to 1/3^rd the original volume. While the milk is simmering, keep collecting the cream that forms on top and stick it to the sides of the pan. Once the cream gets heated enough on the sides of the pan, they will turn softer. Mash the cream with the back of the spatula and mix it back into the simmering milk. Do not let the cream mix with the milk without mashing as they ruin the texture of Rabri.
3. When the milk reduces to almost 1/3^rd the volume, add sugar, saffron, cardamom powder and coarsely ground fennel seeds. Continue to cook for another 5 minutes. Turn off the heat and let it cool down. It will thicken as it cools down. Once completely cool, refrigerate until use.

PREPARING MALPUA BATTER:

1. Grate Khoa/Mawa if you are using store-bought block.
2. Pour hot milk into grated Mawa and mix well until it melts down and combines well.
3. Add all-purpose flour, semolina, cardamom powder and freshly pounded fennel seeds. Whisk until well combined and you get a homogenous mixture.
4. Now add fresh yogurt, baking soda and salt. Mix until well combined.
5. Set the batter aside for 10 minutes.

PREPARING SUGAR SYRUP:

1. Boil sugar and water in a flat-bottomed pan.
2. Add cardamom powder, saffron strands and lemon juice.
3. Boil until the syrup reaches single thread consistency, scraping the sides of the pan to ensure there is no sugar crystal sticking to the pan. To check single thread consistency, place a drop of syrup between the tip of your thumb and forefinger and slowly pull the fingers apart. You should see a thin single thread between the two fingers. Turn off the heat.

PREPARING MALPUA:

1. Heat ghee in a flat-bottomed pan.
2. Mix the prepared batter thoroughly.
3. When the ghee is medium hot, pour a ladle full of batter into the ghee. Now set the flame to medium low and fry the Malpua until the edge turns slightly brown. Now flip the side and fry the other side until both sides are golden brown. If the pan is small, I suggest frying one Malpua at a time to avoid over-crowding. If you take a bigger pan, you need to take more ghee for deep frying.
4. Once the Malpua is golden brown, take the Malpua out from the ghee, take two slotted spatulas and gently squeeze out any ghee from the fried Malpua. Let the ghee drip back into the frying pan.
5. Dip the fried Malpua in sugar syrup and let it soak for about 10 minutes.
6. Take the soaked Malpua out from the syrup and place it in a tray or plate.
7. Repeat the steps 3-6 until you use up all the remaining batter. Ensure the flame is set to medium while you pour the batter and then decrease it to medium low for frying.
8. To serve, place a hot or warm Malpua in a plate, pour 2 to 3 tablespoons of chilled Rabri, garnish with slivered almonds, pistachios and cashew nuts. Get hooked on to this delicious sweet dish!