Malpua with Rabri is a popular Bangladeshi dessert or snack. It is pancakes dipped in sugar syrup. Often served with clotted cream called Rabri or Rabdi. Malpua is flavoured with cardamom and also with saffron. This rich dessert is simple and quick to make and also tasty too.

I am preparing this recipe on behalf of Diwali as it is a traditional dessert. I have not tasted Malpua before and before i didnot have good thoughts about this dessert before i prepare them. Once i tasted this i fell in love with this dessert as it is quick and really tasty. You could make this same dessert with khoya and maida in equal proportions too. In Rajasthan they prepare same malpua with khoya or mawa in the batter. I have not added that to cut more richness in my dessert.

Malpua with rabri recipe

Preparation time: 10 minutes
Cooking time: 10 minutes
Cuisine: Bangladesh
Makes:10-12 nos

For malpua:
Wheat flour/ Maida- 1/2 cup(You could use 1:1 ratio too)
Corn flour- 1/2 tablespoon(You could use baking powder too)
Fennel seed powder- 1/4 teaspoon
Cardamom| Elaichi powder- 1/4 teaspoon
Salt- big pinch
Milk, full fat- 1/2 cup (or) as needed.
Oil- 1/4 cup

For sugar syrup:
Sugar- 3/4 cup
Water- 3/4 cup
Saffron- 5-6 strands

Malpua with Rabdi recipe


  • In a deep bowl add the wheat flou or maida, corn flour, fennel powder, cardamom powder and salt; dry mix with a ladle or whisk to combine.
  • Now add the milk little by little and mix the batter well with out any lumps. The consistency of the batter should not be too thick or thin. It is almost like a idli batter consistency; set aside to rest for 10 minutes.
  • Meanwhile prepare the sugar syrup.
  • Heat oil in a flat pan and pour the batter using a small ladle(around 2 tablespoons).
  • Allow to cook the malpuas in medium flame till golden. Once the colour starts to get golden flip and cook the other side too.
  • Remove from the oil and cook the other batch.
  • For the sugar syrup, add sugar and water in a pan and allow to cook the syrup till it gets the one thread consistency.
  • Add the saffron on the hot syrup and allow to bubble for minute.
  • Now add the fried malpuas on the hot or warm sugar syrup and allow to soak the syrup for 2 minutes. Remove the malpuas and keep the next batch inside the sugar syrup.
  • Serve the malpuas with Rabri. Refer here for the recipe. You could consume with out rabri too. Traditionally this dessert is served with rabri.
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