photo of Malpua with Saffron Rabri

Effortless Perfection

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The first homemade malpuas I ever tasted were prepared by my mother in law. She taught me a very simple pancake batter. She would add chopped dried coconut which I replaced with desiccated coconut for this recipe. Rabri or sweet thickened milk is completely optional, however, I strongly recommend it for the serious dessert diggers. Preparing Rabri can be a little time consuming but its worth the effort. Saffron adds perfection to the already winning dish. With a simple list of ingredients, malpuas can be prepared very easily. If you ever get a short notice on preparing food for your guests, this simple dish can act as a life save. Neither it requires much effort nor ingredients.

Indians festivals are strongly associated with food. Malpuas do connect various threads of festivals from Assam. Especially during the Durga Puja, my little town comes alive with activities out on streets. At every nook and corner, you will find vendors selling jalebis and malpuas. With the perfect weather as a backdrop, the smell of food in the air and a long list of festivities, winter is always special. So, go ahead and try this rabri malpua recipe. Will be just another reason for a family gets together at the dining table. Be it a celebration of festivities or just a normal day…we just need an excuse to dig into good food!!

Malpua with Saffron Rabri

Course:  Dessert
Cuisine: Indian
Preparation Time: 20 minutes

Cooking Time: 45 minutes
whole wheat flour 2 cups
Baking soda a pinch
Desiccated coconut 3 tbsp
Water or milk 1 cup
Oil ½ cup
Milk 850 ml
Saffron 12-15 strands
Condensed Milk ¼ cup
Sugar 2 tbsp
Sugar 1 ½ cups
Water 2 cups

For the pancakes

  1. Mix the ingredients to get a pancake batter like consistency. Let it rest for few minutes
  2. Heat oil or ghee in a pan and pour 1 ladle of the batter to make small flat malpuas; 2-3 inches in diameter
  3. Fry and turn them over till you get a golden color on both sides. Drain them over paper towels.

For the sugar syrup

  1. Mix the sugar and water and boil
  2. Let it reduce a little and turned off the gas and cool it down before soaking the malpuas

For the Rabri

  1. In a deep bottom pan pour milk, condensed milk and bring it to boil
  2. Lower the flame and keep stirring. Scrape the sides and bottom to prevent burning
  3. This thickens the milk but takes time
  4. Presoak the saffron threads in warm milk and add this to the rabri before removing from heat.
  5. Pour rabri over the pancakes and serve with chopped nuts.

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