Malai puri recipe | how to make mawa malpua | malpua with rabri recipe

Malai puri with rabdi is a dessert famous across India, especially in the northern region. Traditionally, these are fried pancakes, made using a batter of mawa, all-purpose flour and water (or milk), and flavoring of fennel seeds and cardamom powder. Once fried, these are then dipped in sugar syrup and served hot or cold with rabdi. I also share a few basic things which should be kept in mind while making malai puri and rabdi at home. It will always turn out perfect. Do try this!

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Recipe video 

Malai puri recipe | how to make mawa malpua | malpua with rabri recipe

Author Nehas Cook Book

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course Dessert, Indian sweets

Cuisine Indian

Servings 4 servings

Ingredients

 

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For malai puri

• ▢ 50 grm or ¼ cup mawa
• ▢ 2 tbsp yogurt
• ▢ 125 grm or 1 cup maida - all-purpose flour
• ▢ 1 tsp fennel seeds
• ▢ ¼ tsp cardamom powder
• ▢ 1 tsp sugar
• ▢ ¾ cup water or as required
• ▢ Garnish with pistachio slits and almond slits

For sugar syrup

• ▢ ¾ cup sugar
• ▢ ½ cup water
• ▢ Few saffron strands
• ▢ 1 tsp lemon juice

For rabri

• ▢ 1 litre full-fat milk
• ▢ ¼ tsp saffron soaked in hot milk
• ▢ 3 tbsp sugar
• ▢ Garnish with pistachio slits and almond slits

Instructions

Making malai puri

• In a bowl, add mawa and yogurt. Mix well.
• Add all-purpose flour, crushed fennel seeds, cardamom powder, and sugar. Mix well.
• Add water gradually and whisk very well to form a lump-free batter
• Cover and keep the batter aside for 2 hours.
• Making sugar syrup, add sugar and water to a pan.
• Simmer on low heat for 10 minutes or till it becomes slightly sticky.
• Add saffron strands and lemon juice to it. mix well.
• Cover and keep it aside.
• Making malai puri, Heat ghee in a shallow pan. When ghee is just hot, reduce the flame to low.
• Pour a spoonful of batter into medium hot ghee and fry.
• Once the edges turn golden and crisp, flip and fry on the other side
• Repeat the same for all the batter
• Dip the fried malai puri in warm sugar syrup for 15 to 20 minutes
• Place on serving dish, top with pistachio slits and almond slits.

Making rabri

• in a heavy bottom pan, add milk and bring it to a boil.
• Once the milk starts boiling, lower the heat to medium-low. It will start to form a thin layer of malai/cream. Now using spoon or spatula, collect that.
• And stick it to the side of the pan. Within some time, it forms again and similarly sticks to the sides.
• Continue doing the same till you reach ½  of its original quantity.
• add sugar and saffron. Mix and cook for 5 minutes.
• lastly, start scraping the sides and add to the thickened milk.
• Mix gently. Turn off the stove.
• Take out mixture into bowl, and refrigerator for 1-2 hrs.
• Garnish with pistachio and almond slits.
• Serve rabdi with malai puri. Enjoy.

Notes

For malai puri

• mash mawa properly, so it will easily combine in the batter.
• the batter should have thick and pouring consistency.
• The ghee temperature should be low when you add malai puri batter into it.
  fry malai puri on medium flame.
• add fried malai puri in slightly hot sugar syrup, so puri easily absorbs it.

For rabdi

• do not stir rabdi continuously.
• Tip: when rabdi milk is half in quantity, add sugar to it.

 

 

 

 

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