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Bengali rice flour malpua (syrupy Indian pancakes) with rabdi

Fluffy syrupy deep fried Indian pancakes served with apple rabri, a delicious dessert for festive ocassions like Holi.
Course Sweet Dish
Recipe Cuisine Bengali, Indian
Keyword Bengali Malpua Recipe, Malpua recipe with rice flour, rice flour malpua
Prep Time 7 minutes
Cook Time 1 hour 20 minutes
Resting Time 6 hours
Total Time 7 hours 27 minutes
Servings 12 malpuas
Author Sukanya Ghosh

Recipe Ingredients

  • Oil and ghee for deep frying
  • Pistachio nuts for garnishing

For Malpua / Pancakes batter

  • 1 cup Rice flour
  • 1 1/4 cup Milk plus if requires more
  • 1/4 cup Sugar
  • A pinch of salt
  • 1 tbsp Roasted fennel seeds / saunf

For Sugar syrup

  • 2 cup Sugar
  • 1 cup Water
  • Rose essence / saffron
  • 2-3 Cardamoms

For Apple Rabri

  • 500 ml Milk
  • 1 cup Apple grated, peeled and cored
  • 1 tsp Cornflour
  • 1/2 cup Soaked almonds and pistachios for garnishing

Recipe Instructions

How to make syrup

  1. Warm a deep bottom vessel and prepare the syrup by mixing water and sugar with a dash of rose essence or throw few strands of saffron in it.

  2. Sprinkle the cardamom and keep on boiling on medium heat first and then lower the heat till you get a desired consistency of two thread or it should coat the back of a spoon.

How to prepare the malpua batter

  1. In a wide mixing bowl, sift the rice flour with salt.

  2. Dissolve the sugar in milk and add the milk at room temperature to the flour mix.
  3. Keep on blending till no lumps are visible and the batter should have a pouring consistency, neither too thick nor too thin.
  4. Sprinkle the roasted fennel seeds all over it and mix lightly.

  5. Keep the batter to sit for 6 hour or overnight. Malpua batter will slightly get fermented and will become lighter.

Deep frying the pancakes / malpua

  1. Now heat the required oil for deep frying the malpuas. Oil should be smoking hot and check the temperature by drop few drops of batter in it. It should not stick to the bottom and should gradually come to the surface of oil.
  2. Once you are convinced about the oil, with the help of a flat spoon, add the batter, half or a spoonful of batter should be right.
  3. It should form a circular pancakes on its own.

  4. Flip the side once it is evenly browned and remember to flip only once.
  5. Drain the excess oil on a tissue paper and dunked in warm syrup for 30 seconds. Remove it and place it on a serving plate.
  6. Continue with the batter and this measurement will yield around 10 -12 malpuas.
  7. Garnish the malpuas with pistachio nuts and serve warm or cold.
  8. You can dunk the malpuas in syrup or can have it dry or to make it more delectable by serving it with rabri.

How to make apple rabri

  1. Boil the milk till it reduced to its 1/4th measure.
  2. Dissolve the cornflour in one teaspoon of warm milk and mix it with the reduced milk.
  3. It will thicken the milk and you will get the desired texture.
  4. Add the grated apple in the thickened milk and cook on low heat for 3-4 minutes.
  5. Take off from the heat and garnish with dry fruits.
  6. Serve alone or with the warm malpuas or jalebis.

Recipe Notes

Variations:
You can also add mashed banana in the malpua batter, to make it more delectable.
You can also make plain rabdi simply garnished with almonds and pistachios or you can try apple rabdi or mango rabdi, infused with any fruits of your choice.