Arre Wah! Malpua with Rabri: A Sweet Symphony for Your Soul!

Namaste and kem cho my dear food-loving friends! Chef Curry Do’pyaza here, back in your kitchens (and hearts!) with a dessert that’s as rich in history as it is in flavour: Malpua with Rabri.

Think of Malpua as India’s answer to the pancake, only way more decadent. It’s a deep-fried, sweet pancake, often soaked in syrup, and then crowned with creamy, luscious Rabri. This isn’t just a dessert; it’s an experience!

When to Whip Up This Delight?

Malpua with Rabri is a festive favourite! You’ll find it gracing tables during Diwali, Holi, and Teej. It’s also a popular treat during weddings and other joyous celebrations. Basically, anytime you want to spread some sweet cheer, Malpua is your go-to! The cool Rabri is especially refreshing during the hot summer months.

A Little Trip Down Memory Lane

The history of Malpua is as old and delicious as the dessert itself! Some food historians believe it originated in ancient India, even finding mentions in the Rigveda as “Apupa.” Over centuries, it has evolved and adapted, taking on different regional variations. From simple flour and water concoctions to the rich, saffron-infused delicacies we know today, Malpua has truly stood the test of time.

Let’s Get Cooking!

Here’s what you’ll need to create this sweet masterpiece.

Prep Time: 20 minutes
Cook Time: 30 minutes

Ingredients for Malpua (makes about 10-12):

1 cup Maida (All-Purpose Flour)
1/4 cup Sooji (Semolina)
1/4 cup Milk
1/4 cup Sugar
1/4 tsp Elaichi Powder (Cardamom Powder)
A pinch of Kesar (Saffron) strands (optional, for a beautiful golden hue)
Ghee or Oil for deep frying

Ingredients for Rabri:

1 litre Full Fat Milk
1/4 cup Sugar
1/4 tsp Elaichi Powder (Cardamom Powder)
A few strands of Kesar (Saffron) (optional)
Chopped nuts like Pista (Pistachios) and Badam (Almonds) for garnish

Let’s Make Some Magic!

Malpua Instructions:

Mix it Up: In a large bowl, combine the maida, sooji, sugar, and elaichi powder.
Milk it Gently: Gradually add the milk, mixing well to form a smooth, lump-free batter. The batter should be of pouring consistency, like a thick pancake batter. If it’s too thick, add a little more milk.
Rest and Relax: Cover the batter and let it rest for at least 30 minutes. This allows the sooji to absorb the moisture and create a light, airy texture.
Fry Like a Pro: Heat ghee or oil in a kadhai (deep frying pan) over medium heat. The ghee should be hot, but not smoking.
Pour and Fry: Pour a ladleful of batter into the hot ghee. Don’t overcrowd the kadhai; fry 2-3 malpuas at a time.
Golden Goodness: Fry the malpuas until they are golden brown and crispy on both sides, flipping them gently as needed.
Drain the Excess: Remove the fried malpuas from the kadhai and place them on a paper towel-lined plate to drain excess ghee.

Rabri Instructions:

Simmer Slowly: In a heavy-bottomed pan, bring the milk to a boil over medium heat.
Reduce and Reduce: Reduce the heat to low and simmer the milk, stirring occasionally, until it reduces to about one-third of its original volume. This will take about 45-60 minutes.
Sweeten the Deal: Add the sugar, elaichi powder, and kesar strands (if using). Continue to simmer for another 5-10 minutes, stirring constantly, until the sugar dissolves and the mixture thickens.
Cool it Down: Remove the Rabri from the heat and let it cool completely. As it cools, it will thicken further.

Tips for a Perfect Malpua:

Batter Consistency: The batter consistency is key! It should be neither too thick nor too thin.
Ghee Temperature: Ensure the ghee is at the right temperature. If it’s too hot, the malpuas will burn quickly. If it’s too cold, they’ll absorb too much ghee.
Resting Time: Don’t skip the resting time for the batter. It makes a big difference in the texture of the malpuas.
Crispy Edges: For extra crispy edges, you can slightly increase the heat towards the end of the frying process.

Cooking Variations:

Gas Stove: The traditional method, as described above, works perfectly on a gas stove.
Induction Stove: You can easily adapt the recipe for an induction stove by adjusting the heat settings accordingly.
Air Fryer: While not traditional, you can try air frying the malpuas for a healthier option. Brush them lightly with ghee and air fry at 350°F (175°C) for 8-10 minutes, flipping halfway through.
Oven: You can bake Malpuas in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until golden brown.
Microwave: This method is not recommended as it may not yield the desired texture.

Nutritional Information (approximate, per serving):

Calories: 350-400
Fat: 20-25g
Carbohydrates: 40-45g
Protein: 5-7g

Serving Suggestions:

Warm and Cozy: Serve the warm malpuas topped with chilled Rabri.
Garnish Galore: Garnish with chopped nuts like pistachios, almonds, and a sprinkle of saffron strands.
Aromatic Touch: Drizzle a little rose water or keora water over the malpuas for an extra touch of fragrance.
Side Dish Delight: Serve alongside a scoop of vanilla ice cream for a truly indulgent treat.

So there you have it, my friends! A simple yet elegant recipe for Malpua with Rabri that’s sure to impress. Don’t be intimidated by the steps; each one is easy and rewarding.

Now, go forth and create this sweet magic in your own kitchens. Make it with love, and share it with your loved ones. After all, food tastes best when shared!

Happy Cooking!

Your friend,

Chef Curry Do’pyaza