Malpua Recipe: An exotic pancake dessert snack that is extremely popular due to the combination of malpua and rabri Because it is made with regular milk, this recipe is also known as bengali malpua or instant malpua. During feasts or religious events, it is typically served with non-vegetarian curries such as mutton and chicken curries.
The batter for malpuva varies by region and is made with khoya, rabri, evaporated milk, regular milk, and even fruits like banana, pineapple, and mangoes. Malpua sweet is a popular dish in muslim families in Odisha, Bihar, Bengal, and even Bangladesh. It is prepared during the holy month of Ramadan.
This is a simpler version of the malpura recipe, in which I used regular milk and mixed it with all-purpose flour or maida. This is also known as the instant version, as opposed to the traditional version, which is made with khoya and can be time consuming. As a result, I decided to share the simpler and faster version of malpua first, rather than the more complicated method. I combined the milk with the maida and rava to make a thin batter, which I then poured into hot ghee or oil. It is then dipped in sugar syrup, giving it a crunchy and crispy texture.
They must be served warm or hot. When served at room temperature or chilled, they become chewy. However, if you prefer a chewy texture, serve them chilled.
Malpua is also served with rabri. You can simply serve these pancakes with sugar syrup on top. However, many people enjoy the malpua rabdi combination. If you want to make rabri, you can do so before or after preparing the malpua. If you made the rabri the day before, store it in the refrigerator.
While this recipe’s preparation is extremely simple, I’d like to highlight a few tips and considerations. Although I did not use rice flour in this recipe, adding it to the batter would result in a crispy and crunchy malpura sweet recipe. Second, the batter must be thin and runny; therefore, adjust the batter’s consistency by adding more milk or water. If the batter appears to be too watery, add 1-2 tsp maida to thicken it. Finally, the malpua sweet is best served with the rabdi recipe, but it can be eaten without by topping it with chopped dry fruits.
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Malpua Recipe Card:
- 1 cup maida / plain flour / all purpose flour
- 1/2 cup rava / semolina / bombay rava / sooji
- 1/4 cup sugar
- 1/2 tsp fennel / saunf (powdered)
- 1/4 tsp cardamom powder / elachi powder
- 1/2 cup milk / rabri
- water as required (to prepare batter)
- oil for deep frying
- rabri for serving
- dry fruits for garnishing
To make sugar syrup:
- 1 cup sugar
- 1/2 cup water
- 1/4 tsp cardamom powder / elachi powder
- few threads saffron
- First, combine maida, rava, and sugar in a large mixing bowl.
- Add fennel and cardamom powders as well.
- Add more milk or rabri if desired.
- Make sure there are no lumps in the batter by mixing thoroughly.
- Mix in as much water as needed.
- Check that the batter has a smooth poring consistency.
- Continue whisking the batter for at least 5 minutes.
- Cover and set aside for 30 minutes.
- Pour the batter into a pan with hot oil or ghee.
- Splash oil over the malpuas once they begin to float.
- As well as gently pressing with a perforated spoon
- Poori-like, the malpuas will puff up.
- Now, fry both sides until golden brown.
- To remove excess oil, drain the malpuas onto a kitchen towel.
- Soak the malpuas in hot sugar syrup now.
- Rest for 10 minutes, making sure both sides of the malpua are thoroughly soaked.
- Finally, serve the malpuas hot with rabri and a few nuts on top.
- To begin, use thickened milk or rabri to make richer malpuas.
- In addition, instead of milk, use khoya when making the batter. The addition of khoya enhances the flavour.
- The addition of sugar to the batter is optional, but it increases the sweetness of the malpura.
- To make a low-fat version, cook the malpua like pancakes with a little oil or ghee.
- Sweet malpua can be made by adding sugar to the batter. You won’t need to make sugar syrup or rabdi this way.
- Whole wheat flour can be used instead. If you’re using whole wheat flour, you’ll need to add a little more water. Before making the batter, please sieve the whole wheat flour.
- You can also use ghee instead of oil to fry them.
- Fruits such as mashed bananas, applesauce, or mango pulp can be added to the batter as well.
- Finally, malpua or malpura go well with rabri when served hot.
Is Malpua served either hot or cold?
How should Malpua be reheated?
You can reheat it slightly if it has cooled by the time you serve the malpuas. In a flat-bottomed kadhai, heat enough ghee. Form a pan cake with a spoonful of batter. Cook until the edges are crisp and brown on both sides.
Is Rabri served warm or cold?
Rabri can be served hot or cold. Rabri can also be served. Served with shahi tukda, gulab jamun, jalebi, and falooda. And, yes, rabri goes well with pooris.
Is rabri beneficial to one’s health?
Rabri’s main ingredient, milk, has numerous health benefits. Many of which are well-known to everyone. It contains calcium, which is essential for strong bones and teeth. It is high in essential minerals and vitamins, including vitamin A, which is critical for immune system health.
How long does rabri keep you going?
In an airtight container, it will keep in the refrigerator for 3-4 days. It can be stored in the freezer for up to 3 months. Thaw it on the counter for a few hours or overnight in the refrigerator. You can make creamy, rich malai kulfi by freezing this in kulfi moulds.
Is Rabri healthy for the stomach?
Rabri 20mg Tablet is a prescription medication used to treat stomach and intestinal ulcers (gastric and duodenal ulcers), reflux esophagitis, and gastroesophageal reflux disease (GERD). It works by decreasing the amount of acid produced by your stomach, thereby relieving your symptoms.
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