Malpua with Rabri (Spiced Indian Pancake with Milk Pudding)

Name: Malpua with Rabri (Spiced Indian Pancake with Milk Pudding)
Prep time: 40 min
Cook time: 25 min
Total time: 65 min
Cuisine: Indian
Ingredients: 1 cup All-Purpose Flour (1 cup All Purpose Flour (Maida)); 1 tsp Fennel Seed (1 teaspoon Fennel seeds (Saunf) crushed); 3 pieces Cardamom (3 to 4 Cardamom (Elaichi) Pods/Seeds crushed — up to 4); ¼ tsp Bicarbonate of Soda (1/4 teaspoon Baking soda); 3 tbsp Khoya (3 tablespoons Khoya (Mawa) crumbled); 3 tbsp Milk Powder (3 tablespoon Milk Powder); 3 tbsp Yogurt (3 tablespoons Curd (Dahi / Yogurt)); 1 tbsp Caster Sugar (1 tablespoon Caster Sugar); 0 pieces Clarified Butter (Ghee for frying the malpua); ½ cup Granulated Sugar (1/2 cup Sugar); ¼ cup Water (1/4 cup Water); 2 pinches Saffron (2 - 3 Saffron strands — up to 3); ½ piece Lemon (Lemon juice of 1/2 lemon)

A traditional Indian dessert of spiced, deep-fried pancakes (malpua) soaked in saffron-infused sugar syrup, often served with rabri (milk pudding).

65 minIndian

Servings4

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Vegetarian
Pescatarian
Halal

Steps

1In a mixing bowl, stir together the flour, sugar, milk powder, crushed cardamom pods, and fennel seeds.
2Add the khoya and yogurt to the flour mixture. Stir and mix well to combine.
3Using a little water at a time, mix continuously until the batter forms a thick flowing consistency without lumps. It should flow like dosa batter. Set it aside so the batter can rest for 30 minutes.
4Meanwhile, prepare the sugar syrup. Add sugar and water in a heavy bottom saucepan. Set it on a low heat and let it simmer until the sugar has melted completely.
5Once sugar is dissolved, add the lemon juice and saffron strands. Stir once to combine. The syrup should have reached one-string consistency.
6While the sugar syrup is simmering, heat 2-3 tablespoons of ghee in a non-stick skillet over medium heat.
7Mix baking soda in the batter and stir to evenly combine. Pour a spoonful of batter on the pan and gently spread with the back of the spoon to form a small sized pancake-like round.
8Fry the malpua on a low to medium heat till crisp and golden on both sides.
9When golden, take them off heat and immediately soak them in the warm sugar syrup, either by dipping or pouring the syrup over them.
10Proceed the same way with the remaining batter.
11Serve Malpua with Rabri as a dessert along with Jalebi during the festive season.