Malpua Recipe – Khoya & Fennel Seeds with Rabri – Traditional Indian Sweet

Last Updated on 2 months by Neha Deshmukh

Malpua Recipe – Khoya & Fennel Seeds with Rabri – Traditional Indian Sweet

Introduction

Oh, Malpua! Just the name conjures up memories of festive celebrations and my grandmother’s kitchen, filled with the sweet aroma of ghee and cardamom. This isn’t just a dessert; it’s a hug on a plate. I first made this recipe myself during a particularly chilly Diwali, and it instantly became a family favorite. It’s a little bit of effort, but trust me, the melt-in-your-mouth texture and the rich, sweet flavors are so worth it. Today, I’m sharing my go-to recipe for Malpua with you – complete with a luscious Rabri drizzle!

Why You’ll Love This Recipe

This Malpua recipe isn’t just about sweetness; it’s about layers of flavor and texture. The subtle fennel seeds add a beautiful aroma, the khoya (if you use it) lends a creamy richness, and the Rabri… well, the Rabri is just pure indulgence. It’s perfect for festivals, special occasions, or honestly, just a cozy weekend treat. Plus, it’s easier than you might think!

Ingredients

Here’s what you’ll need to create this delightful Indian sweet:

• 1 cup all-purpose flour (120g)
• ¼ cup semolina (sooji) (30g)
• 2 tbsp sugar (25g)
• ½ tsp cardamom powder (2.5g)
• Optional: Khoya (milk solids) – about ¼ cup (60g)
• 1 cup milk (240ml)
• ¼ cup yogurt (60ml)
• 1 tsp fennel seeds (5g)
• 1 cup sugar (for syrup) (200g)
• ½ cup water (for syrup) (120ml)
• Few strands saffron
• As needed ghee (for frying)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

Khoya (Mawa) – Understanding its Role

Khoya, or mawa, adds a wonderful creamy texture and richness to the malpuas. It’s essentially dried milk solids. If you can find it, definitely use it! But don’t worry if you can’t – the malpuas will still be delicious without it.

Semolina (Sooji) – Texture and Binding

The semolina is key for giving the malpuas a slightly crisp exterior while keeping the inside soft. Don’t skip this! It helps bind everything together beautifully.

Fennel Seeds – Aromatic Flavor Profile

My grandmother always added fennel seeds to her malpuas, and it’s a tradition I’ve happily carried on. They add a subtle anise-like flavor that complements the sweetness perfectly. Lightly crush them before adding to release their aroma.

Cardamom – The Queen of Indian Spices

Cardamom is a staple in Indian desserts, and for good reason! It adds a warm, fragrant note that elevates everything. Freshly ground cardamom is always best, if you can.

Ghee – Traditional Fat for Frying & Flavor

Ghee is the traditional fat used for frying Indian sweets, and it imparts a unique flavor that butter or oil just can’t replicate. It also has a higher smoke point, which is ideal for frying.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large bowl, combine the flour, semolina, sugar, and cardamom powder. If using khoya, crumble it in as well.
2. Gradually add the milk, mixing continuously to avoid lumps. You want a smooth, pourable batter – similar to pancake batter.
3. Stir in the yogurt and fennel seeds. Give it a good mix, then cover the bowl and let the batter rest for at least 30 minutes. This allows the semolina to absorb the liquid and develop flavor.
4. While the batter rests, prepare the sugar syrup. In a saucepan, combine the sugar and water. Bring to a boil, then reduce the heat and simmer until you reach a one-string consistency (more on that in the FAQs!). Stir in the saffron strands. Keep the syrup warm.
5. Heat ghee in a frying pan over medium heat.
6. Once the ghee is hot, pour about 2-3 tablespoons of batter into the pan for each malpua. Spread it slightly to form a small pancake.
7. Fry for 2-3 minutes per side, or until golden brown and crisp.
8. Immediately transfer the fried malpuas to the warm sugar syrup. Let them soak for 1-2 minutes, flipping once.
9. Remove the malpuas from the syrup and place them on a plate.

For the Rabri:

1. Simmer 1 liter of full-fat milk in a heavy-bottomed pan, stirring frequently to prevent sticking.
2. Continue simmering until the milk reduces to about half its original volume and thickens. This will take about 45-60 minutes.
3. Add sugar (to taste – about ¼ cup), cardamom powder, and saffron strands. Simmer for another 5-10 minutes.
4. Garnish with chopped nuts (pistachios, almonds, cashews)

Expert Tips

• Don’t overcrowd the pan when frying. Fry the malpuas in batches to maintain the ghee’s temperature.
• The batter should be smooth and lump-free. If it’s too thick, add a little more milk.
• For extra crispy malpuas, use a slightly higher heat, but be careful not to burn them!

Variations

• Vegan Malpua Adaptation: Substitute the khoya with a vegan cream cheese alternative and use plant-based milk and yogurt. Use vegan ghee or coconut oil for frying.
• Gluten-Free Malpua Adaptation: Use a gluten-free flour blend instead of all-purpose flour.
• Spice Level Adjustment: My friend, Priya, loves adding a pinch of nutmeg to her malpuas for a warmer flavor. Feel free to experiment!
• Festival Adaptations (Holi, Diwali): During Holi, I sometimes add a tiny bit of rose water to the syrup for a floral aroma. For Diwali, I like to garnish with edible silver leaf (varak) for a touch of luxury.

Serving Suggestions

Serve the malpuas warm, drizzled generously with the Rabri and sprinkled with chopped nuts. A scoop of vanilla ice cream on the side wouldn’t hurt either! They’re best enjoyed immediately.

Storage Instructions

Malpuas are best enjoyed fresh. However, you can store leftover malpuas in an airtight container at room temperature for up to 2 days. Reheat gently before serving. The Rabri can be stored in the refrigerator for up to 3 days.

FAQs

What is the best way to achieve the 1-string sugar syrup consistency?

To check for one-string consistency, take a small amount of syrup between your thumb and forefinger. If it forms a single, sticky string when you open your fingers, it’s ready!

Can I make the malpua batter ahead of time? If so, how should I store it?

Yes, you can! Make the batter and store it in an airtight container in the refrigerator for up to 24 hours. You might need to add a splash of milk to thin it out before frying.

What can I substitute for khoya if I don’t have it on hand?

You can substitute khoya with ricotta cheese (drained well) or even mashed sweet potatoes. It won’t be exactly the same, but it will still add some richness.

How do I prevent the malpuas from becoming too oily?

Make sure the ghee is hot enough before adding the batter. Also, don’t overcrowd the pan.

Can this recipe be made with jaggery instead of sugar?

Absolutely! Using jaggery will give the malpuas a lovely caramel flavor. You might need to adjust the amount of jaggery to achieve the desired sweetness.