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Malpua Rabri मालपुआ रबड़ी Festival Special

40 minutes
Malpua Rabri मालपुआ रबड़ी Festival Special Recipe - Ranveer Brar


For Malpua

1 cup Mawa, crumbled

½ cup Curd

½ Cup Refined Flour

½ cup Milk

1 tsp Fennel Seeds

4-5 no Black Peppercorn

½ tsp Baking Soda

Ghee, for Deep frying

For Sugar Syrup

1 Cup Sugar

½ Cup Water

1 tsp Rose water (Optional)

2-3 Saffron Strands

For Garnish


2 tbsp Pistachios, soaked, skin removed, sliced

Silver varq

Cardamom powder

Few Dry/ Fresh Rose petals

Mint Sprig


  • In a mixing bowl add khoya/mawa with curd. Cream down this mixture nicely. Now add flour and milk; Make thick & smooth batter without lumps.
  • Add black peppercorns & fennel into mortal pestle; crush them finely together. Add this mixture into prepared batter.
  • Add baking soda and mix well; Rest the batter for least 30 minutes.
  • Meanwhile make sugar syrup by combining sugar and water in a pot. Add saffron. Boil it till all the sugar is dissolved then put on simmer till you reach one thread consistency. Remove from the range, add rose water, mix and keep aside by covering it. Keep warm.
  • In a kadai heat ghee to deep fry malpua batter. Mix the batter once and take a ladle full of batter and slowly pour the batter into hot ghee. Fry from both the sides till golden brown on medium flame. Remove malpuas and drain the ghee.
  • Soak the hot malpuas into sugar syrup for 2-4 minute Do not soak them for long time to avoid them to become soggy.
  • Remove gently and serve on a bed of rabdi, garnished with rabdi, sliced pistachios, silver varq, cardamom powder, rose petals and mint sprig.
  • Serve hot. It can also be served with rabdi.


  1. Hello Chef,
    Love all your recipes .
    One quick question for all the recipes .. how many servings from the given ingredient list we can have.
    Like .. How many malpuas we can make from this batter using listed the ingredients in this recipe.
    Thanks and regards ,

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