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How to Make Egg Malpua with Rabdi: A Delicious Twist on a Classic

Egg Malpua with Rabdi: A Delectable Fusion of Tradition and Taste


In the rich tapestry of Indian desserts, few can rival the universal adoration reserved for Malpua with Rabdi. Imagine biting into a crispy, golden pancake, its edges just a touch caramelized, and then being enveloped by the velvety embrace of creamy rabdi. This combination is not just food; it’s a sensory journey that speaks to the heart of Indian culinary tradition.

Traditionally, Malpua is a sweet pancake-like dish made from flour, milk, and sugar, often flavored with cardamom and deep-fried to perfection. It’s a treat often enjoyed during festivals and special occasions, loved for its indulgent texture and comforting sweetness. Rabdi, on the other hand, is a decadent milk-based dessert made by simmering milk for hours until it thickens, sweetening it lightly, and enhancing it with aromatic spices like cardamom and saffron.

Now, imagine enhancing this beloved dessert by introducing eggs into the Malpua batter. Eggs not only add a subtle richness but also contribute to a softer, fluffier texture that contrasts beautifully with the crispiness of the fried pancake. This innovation doesn’t just update a classic; it elevates it to new heights, offering a blend of tradition and innovation on every plate.

Together, Egg Malpua with Rabdi isn’t just a dessert; it’s a celebration of flavors, textures, and the artistry of Indian sweets. It’s a reminder that culinary traditions are living, evolving entities, ready to embrace new ingredients and techniques while honoring the essence of what makes a dish timeless and beloved.

Egg Malpua with Rabdi


For Malpua:

  • 1 cup all-purpose flour: Provides the base for the Malpua batter, ensuring a light and airy texture.

  • 1/2 cup semolina (sooji): Adds a slight crunch and helps absorb the flavors of ghee and sugar.
  • 2 eggs: Introduces richness and a fluffy consistency to the Malpua.
  • 1/2 cup sugar: Sweetens the batter and caramelizes to create a golden-brown crust.
  • 1/2 cup milk: Helps to bind the ingredients together and create a smooth batter.
  • 1/4 teaspoon cardamom powder: Infuses a warm, aromatic flavor that complements the sweetness.
  • Ghee for frying: Traditional clarified butter that gives Malpua its characteristic crispy texture and rich flavor.
  • A pinch of salt: Enhances the flavors and balances the sweetness of the dish.

Making the Egg Malpua: Step-by-Step

  1. Prepare the Batter: In a mixing bowl, combine 1 cup of all-purpose flour, 1/2 cup of semolina (sooji), 1/2 cup of sugar, and a pinch of salt. Mix these dry ingredients well.

  2. Add Wet Ingredients: Crack 2 eggs into the bowl and pour in 1/2 cup of milk. Whisk everything together vigorously until you achieve a smooth batter. It should have a consistency similar to pancake batter, not too thick and not too runny.
  3. Rest the Batter: Cover the bowl with a kitchen towel and let the batter rest for about 30 minutes at room temperature. This resting period allows the semolina to absorb the liquids, resulting in softer Malpuas.
  4. Heat the Ghee: Meanwhile, heat ghee in a flat-bottomed pan over medium heat. You'll need enough ghee to shallow fry the Malpuas, ensuring they cook evenly and achieve a golden crispiness.
  5. Fry the Malpuas: Once the batter has rested, give it a quick stir. Take a ladleful of the batter and pour it gently into the hot ghee. Use the back of the ladle to spread the batter slightly, forming a small pancake shape. You can fry multiple Malpuas at a time, depending on the size of your pan.
  6. Achieve Golden Brown: Fry the Malpuas for a few minutes on each side until they turn golden brown and crispy. Use a spatula to carefully flip them over. The edges should crisp up nicely while the center remains soft and fluffy.
  7. Drain Excess Ghee: Once both sides are evenly cooked, remove the Malpuas from the pan and place them on a plate lined with paper towels. This helps absorb any excess ghee, keeping them light and crispy.
  8. Repeat and Serve: Continue frying the remaining batter in batches, adding more ghee to the pan as needed. Serve the Egg Malpuas warm, either plain or with a generous serving of chilled Rabdi poured over them.

Enjoy your homemade Egg Malpuas, savoring the delightful contrast of crispy edges and soft centers that make this traditional Indian dessert so irresistible.

Step-by-Step Preparation of Rabdi:

- Boiling the Milk:

Begin by pouring one liter of full-cream milk into a sturdy, heavy-bottomed pan. Turn on the heat to medium-high and bring the milk to a gentle boil. This initial step is crucial as it helps to start the process of reducing the milk and concentrating its flavors.

- Simmering and Stirring:

Once the milk reaches a boil, reduce the heat to low to maintain a steady simmer. Stirring frequently is essential at this stage to prevent the milk from scorching and sticking to the bottom of the pan. Use a spatula to scrape the sides of the pan occasionally, ensuring all the creamy goodness is incorporated back into the mixture.

- Thickening Process:

As the milk simmers, it will gradually reduce in volume. You'll notice a thin layer of cream forming on the surface. Gently mix this cream back into the milk to enrich its texture and flavor. Allow the milk to continue simmering until it reduces to about one-third of its original volume. This slow reduction process is what gives rabdi its characteristic thickness and richness.

- Adding Sweetness and Flavor:

Once the milk has thickened sufficiently, sprinkle in a quarter cup of sugar. Adjust the sweetness according to your preference. For a fragrant touch, add a quarter teaspoon of cardamom powder, which complements the creamy sweetness of the rabdi beautifully. If desired, add a few strands of saffron for a subtle floral aroma and a delicate golden hue.

- Final Simmering:

Continue to simmer the rabdi gently, stirring occasionally, until it reaches a thick and creamy consistency. The rabdi should coat the back of a spoon and have a velvety smooth texture. This slow cooking process allows the flavors to meld together harmoniously, creating a dessert that is both decadent and comforting.

Egg Malpua with Rabdi

- Cooling and Refrigeration:

Once cooked to perfection, remove the pan from the heat and let the rabdi cool down to room temperature. Transfer it to a container suitable for refrigeration and cover it to prevent a skin from forming. Chill the rabdi in the refrigerator for a few hours or overnight. This chilling period not only enhances the flavors but also allows the rabdi to thicken further, making it easier to serve and enjoy.

Preparing rabdi at home requires patience and attention to detail, but the rich, creamy reward is well worth the effort. Whether served on its own as a comforting dessert or paired with crispy egg malpuas for a delightful treat, homemade rabdi promises to delight your taste buds with its indulgent texture and aromatic flavors.



Explore the delightful fusion of tradition and innovation with Egg Malpua and Rabdi, a beloved Indian dessert. This recipe combines crispy, egg-infused Malpuas with creamy Rabdi, offering a sensory journey through Indian culinary heritage. Learn how to prepare these treats step-by-step, from making the fluffy Malpua batter to simmering the rich Rabdi, ensuring a perfect balance of textures and flavors.

Disclaimer for Readers by DXB News Network:

DXB News Network provides this recipe for informational purposes only. Cooking procedures and ingredients may vary. Readers are advised to exercise caution, particularly if allergies or dietary restrictions are a concern. Consult a qualified healthcare professional or nutritionist for personalized advice regarding dietary choices.


FAQs related to the article on Egg Malpua with Rabdi:

  1. What is Malpua?
    • Malpua is a traditional Indian dessert, akin to a pancake, made from flour, milk, and sugar. It's deep-fried to achieve a crispy texture and is often enjoyed during festivals and special occasions.

  2. What is Rabdi?
    • Rabdi is a rich, creamy dessert made by simmering milk until it thickens and sweetening it lightly. It's flavored with cardamom and sometimes saffron, adding to its aromatic profile.

  3. How does adding eggs change the Malpua?
    • Adding eggs to the Malpua batter enhances its richness and contributes to a softer, fluffier texture. This alteration elevates the traditional Malpua, making it more indulgent.

  4. What are the key ingredients required to make Egg Malpua with Rabdi?
    • The main ingredients for Egg Malpua include all-purpose flour, semolina, eggs, sugar, milk, cardamom powder, ghee for frying, and a pinch of salt. For Rabdi, you need full-cream milk, sugar, cardamom powder, and optionally saffron.

  5. How should Rabdi be served with Egg Malpua?
    • Serve Egg Malpua warm, topped with chilled Rabdi. The contrast of crispy Malpua and creamy Rabdi creates a delightful taste experience, perfect for dessert lovers.

July 5, 2024 8 a.m. 541

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