Malpua with Rabdi Recipe | Soft, Juicy Indian Pancakes with Creamy Rabri
There’s something truly magical about traditional Indian sweets made during festivals. The aroma of ghee, cardamom, and saffron filling the kitchen instantly brings back memories of Holi celebrations, Janmashtami bhog, and family gatherings. One such royal Indian dessert is Malpua with Rabdi — soft, juicy Indian pancakes soaked in sugar syrup and served with rich, creamy rabdi.
This classic North Indian sweet dish is loved for its melt-in-the-mouth texture and festive flavors. The malpuas are lightly crisp around the edges, soft from the center, and beautifully flavored with fennel seeds, coconut, cardamom, and khoya. When topped with chilled thick rabdi and garnished with nuts and rose petals, it becomes an irresistible dessert that feels straight out of a royal feast.
The best part? This recipe is surprisingly simple to make at home with basic ingredients. With a few easy tips and tricks, you can prepare perfectly soft malpuas every single time.
So let’s make this festive favorite together!
Preparation Time
- Resting Time: 30 minutes
- Cooking Time: 45 minutes
- Total Time: About 1 hour 15 minutes
Servings
Serves 4–5 people
Ingredients
For Malpua Batter
- ½ cup all-purpose flour (maida)
- 2 tbsp semolina (suji)
- 2 tbsp mawa (khoya)
- 2 tbsp grated coconut
- ¼ tsp fennel seeds
- ¼ tsp chironji
- ¼ tsp cardamom powder
- 1 cup milk (or as required)
- Ghee or oil for frying
For Rabdi
- 500 ml milk
- ½ cup mawa (khoya)
- 2 tbsp sugar
For Sugar Syrup
- ½ cup sugar
- ½ cup water
- Few dried rose petals (optional)
Method
Step 1: Prepare the Malpua Batter
- In a large mixing bowl, add all-purpose flour, semolina, mawa, grated coconut, fennel seeds, chironji, and cardamom powder. Mix all the dry ingredients well.
- Gradually pour in the milk while whisking continuously to make a smooth lump-free batter. The consistency should be slightly flowing, similar to pancake batter. Do not make the batter too thick.
- Cover the bowl and let the batter rest for about 30 minutes. This resting time helps the semolina absorb moisture and gives soft and fluffy malpuas.
Step 2: Prepare the Rabdi
- Heat milk in a heavy-bottomed pan or kadai over medium flame. Once the milk starts simmering, add mawa and sugar.
- Cook the mixture while stirring occasionally. Keep scraping the cream from the sides of the pan and mix it back into the milk for a rich and creamy texture.
- Continue cooking for 30–35 minutes or until the milk reduces and becomes thick and creamy. The rabdi will thicken further after cooling.
- Turn off the flame and transfer the rabdi to a bowl. Garnish with chopped dry fruits and keep aside.
Step 3: Make the Sugar Syrup
- In a saucepan, combine sugar and water. Heat the mixture until the sugar completely dissolves.
- Allow the syrup to simmer for 2–3 minutes until it becomes slightly sticky. There is no need for one-string consistency.
- Add dried rose petals if using and keep the syrup warm.
Step 4: Fry the Malpuas
- After resting, check the batter consistency. If the batter looks thick, add a little more milk and mix well.
- Heat ghee or oil in a shallow frying pan over medium heat.
- Pour a ladleful of batter into the pan. The batter will spread slightly on its own to form a small pancake shape.
- Cook on medium flame until the edges turn golden brown. Flip carefully and fry the other side until evenly golden and crisp around the edges.
- Remove the fried malpua and gently drain excess oil or ghee.
- Immediately dip the hot malpua into the warm sugar syrup. Let it soak for about 1–2 minutes from both sides so it absorbs the syrup properly.
- Repeat the same process with the remaining batter.
Step 5: Serve
- Arrange the warm malpuas on a serving plate and pour chilled rabdi generously over them.
- Garnish with chopped pistachios, almonds, and dried rose petals for a festive touch.
- Serve warm or chilled and enjoy this rich traditional Indian dessert.
Malpua with Rabdi is not just a dessert — it’s an emotion connected with Indian festivals, celebrations, and devotion. Whether you’re preparing it for Holi, Janmashtami bhog, Diwali, or simply satisfying your sweet cravings, this recipe never disappoints.
The combination of soft syrup-soaked malpuas and creamy rabdi is pure comfort and indulgence in every bite.
Try this recipe at home and enjoy a royal Indian sweet experience with your family.
Tips & Tricks for Perfect Malpua
- Use Fresh Mawa – Fresh khoya gives authentic flavor and richness to both malpua and rabdi.
- Rest the Batter – Never skip resting time. It makes the malpuas soft from inside.
- Maintain Medium Heat – Low to medium flame ensures even cooking and prevents burning.
- Warm Syrup Works Best – Always dip hot malpuas into warm syrup for maximum absorption.
- Add Rabdi Just Before Serving – This keeps the malpuas juicy and prevents them from becoming soggy.
- Fry in Ghee for Authentic Taste -Traditional malpuas taste best when fried in pure ghee.
