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How To make Rabri Malpua? | Instant Rabri Malpua Recipe

Rabri Malpua is a traditional Indian dessert that is typically served during festivals or special occasions. It consists of small pancakes made from flour, semolina, and milk, which are then dipped in a sweet, creamy syrup made from milk, sugar, and cardamom. This recipe will guide you through the steps to make Rabri Malpua.

Here is a breakfast recipe that is easy to prepare and delicious to eat.


For the Malpua batter:

  • 1 cup of all-purpose flour
  • 1/2 cup of semolina
  • 1/2 cup of milk
  • 1/4 cup of sugar
  • 1/4 tsp of baking powder
  • A pinch of salt
  • 2 cup of water
  • Oil for frying

For the Rabri:

  • 2 litres of full-fat milk
  • 1/2 cup of sugar
  • 1/2 tsp of cardamom powder
  • A few strands of saffron
  • Chopped nuts for garnishing


  • Start by making the Rabri. Pour the milk into a large, heavy-bottomed pan and bring it to a boil over medium heat. Once it starts boiling, lower the heat and let it simmer, stirring occasionally, until the milk reduces to about one-third of its original volume. This will take around 2-3 hours.
  • Add the sugar, cardamom powder, and saffron to the milk and continue to simmer for another 15-20 minutes, stirring occasionally, until the sugar dissolves and the mixture thickens. Remove from heat and let it cool to room temperature.
  • Next, prepare the Malpua batter. In a mixing bowl, combine the all-purpose flour, semolina, sugar, baking powder, and salt. Mix well.
  • Gradually add the milk and water to the dry ingredients, whisking continuously to ensure that no lumps form in the batter. The batter should be smooth and of pouring consistency.
  • Heat oil in a pan over medium heat. Once the oil is hot, use a ladle to pour small amounts of the batter into the pan. The Malpua should be about 3 inches in diameter.
  • Cook the Malpua for 2-3 minutes on each side or until golden brown. Remove from the pan using a slotted spoon and place on a plate lined with paper towels to absorb any excess oil.
  • Once all the Malpua is cooked, dip each one in the Rabri and let it soak for a few minutes. Garnish with chopped nuts and serve warm.


  • Make sure that the Rabri is cooled down to room temperature before dipping the Malpua in it. If the Rabri is too hot, the Malpua will become soggy.
  • You can add a few drops of rose water or kewra essence to the Rabri to enhance its flavor.
  • If you want to make the Rabri in advance, store it in an airtight container in the refrigerator for up to 3-4 days.
  • You can also add some grated coconut or chopped fruits like bananas or apples to the Malpua batter to give it a twist.


In conclusion, Rabri Malpua is a delicious and indulgent dessert that is perfect for special occasions or festivals. With this recipe, you can easily make it at home and impress your friends and family with your culinary skills. Enjoy!

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