Bihari Malpua with Rabri
Indulge in these golden, crispy-edged Bihari malpuas soaked in fragrant sugar syrup and paired with rich, thickened milk rabri. It is a classic festive dessert that melts in your mouth with every single bite.
60min
Total Time
4
Servings
Bihari
Cuisine
Recipe
1
In a heavy-bottomed pan, boil the full-fat milk on medium heat, stirring occasionally, until it reduces to one-third of its volume to make thick rabri.
2
Stir in sugar or condensed milk and a pinch of cardamom powder into the rabri, then set it aside to cool.
3
In a mixing bowl, combine all-purpose flour, mashed banana, sugar, fennel seeds, and cardamom powder.
4
Gradually pour in the warm milk and whisk continuously to form a smooth, dropping-consistency batter with no lumps.
5
Let the batter rest for 30 minutes to allow the flavors to blend.
6
Heat ghee in a wide, flat pan over medium heat.
7
Ladle a small portion of the batter into the center of the hot ghee and let it spread naturally.
8
Fry on medium heat until the edges turn golden brown and crisp, then flip and fry the other side.
9
Remove the malpua, drain excess ghee, and immediately place it onto the warm, prepared rabri.
10
Garnish with chopped pistachios and almonds before serving warm or chilled.
Ingredients
1 cup all-purpose flour (maida)
1/2 cup mashed ripe banana
1/2 cup sugar
3/4 cup warm milk
1/2 tsp fennel seeds (saunf)
1/4 tsp cardamom powder
Ghee or oil for deep frying
1 liter full-fat milk for rabri
2 tbsp condensed milk or sugar for rabri
Chopped pistachios and almonds for garnish
*This AI-generated recipe may contain inaccuracies.