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Indian

Rabdi Malpua

Rabdi malpua is a North Indian festival dessert of lacy fried pancakes soaked in saffron syrup and topped with thick rabdi.

Published and reviewed by Kitchgrow on 2 September 2026Updated

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Rabdi Malpua

2 hr 50 mintotal

50 min hands-on2 hr hands-off

Prep 20 min · Cook 30 min

Serves
2
Difficulty
Hard
Spice
None
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

The batter rests for 2 hours so the semolina hydrates and the edges fry lacy; keep the syrup warm for soaking.

Method

  1. Make the batter: In a large bowl, whisk together the maida, semolina, crushed fennel seeds, a portion of the cardamom powder, and grated khoya.

  2. Gradually add the warm milk while whisking continuously to form a smooth, lump-free batter of pouring consistency (like dosa batter). Cover and let it rest for 2 hours.

    2 hr

  3. Make the syrup: Boil the sugar and water in a pan until the sugar dissolves. Simmer for 3-4 minutes until it becomes sticky (no thread required). Add the saffron and remaining cardamom powder. Keep warm.

    3–4 min

  4. Heat the pure ghee in a wide, flat pan (tawa) on low-medium heat. The ghee layer should be shallow, about half an inch deep.

  5. Stir the rested batter. Pour a ladleful of batter straight into the center of the warm ghee. Do not spread it; it will spread into a circle naturally.

  6. Fry on low-medium heat until the edges become lacy and golden brown. Carefully flip using a slotted spoon and fry the other side until golden.

  7. Remove the Malpua, gently press it between two spatulas to squeeze out excess ghee, and immediately drop it into the warm sugar syrup.

  8. Let it soak for 2 minutes on each side. Remove and place on a serving plate.

    2 min

  9. Pour a generous amount of the thick Rabdi over the hot Malpua, garnish as desired, and serve immediately.

How to tell it's done

The edges should be thin, crisp and lacy, while the middle stays soft and spongy enough to hold warm syrup.

Getting it right

Tip

Use a flat pan and low-medium heat so the batter spreads by itself and the edges crisp before the center overbrowns.

What to serve it with

Serve hot syrup-soaked malpua with chilled rabdi, chopped pistachios and a few saffron strands for Holi or Diwali dessert.

Common mistakes

The malpua spreads unevenly or turns dense.
Rest the batter, stir it before frying, and add milk a spoonful at a time until it pours like dosa batter.

Storing and reheating

Keep fried, syrup-soaked malpua refrigerated for up to 2 days and rabdi refrigerated separately for up to 3 days. Warm the malpua gently before serving.