Monmohini Malpua Rabdi

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Monmohini Malpua Rabdi


Cooking Time

Preparation Time :15 Min

Cook Time : 40 Min

Total Time : 55 Min


Serves : 4
  • 1 litre for rabdi: full fat milk

  • 1 tsp saffron

  • 1/2 cups sugar

  • 1 pinch green cardamom powder

  • 2 tbsp mawa

  • 1 tbsp gelatin

  • 1 tsp ghee

  • 2 nos for beetroot malpua:beetroot

  • 1/4 cups milk

  • 1/2 cups all-purpose flour

  • 1/2 cups fennel

  • 4 tbsp mawa

  • 4 tbsp milk powder

  • 2 tbsp rava

  • 1 pinch baking soda

  • 1 pinch salt

  • 1 tsp sugar

  • 1 cups ghee ,for frying

  • 1/2 cups for sugar syrup : water,(leftover water of cooked beetroot)

  • 1 cups sugar

  • 1/4 tsp green cardamom powder

  • 2 tsp lemon juice

  • 2-3 tbsp chopped pistachio - almond (for garnish)


  • For rabdi ,take milk in a wide heavy bottomed pan on medium heat,once it starts boiling lower the heat to low- medium flame.
  • As soon as the layer of cream is formed on the top of the milk , collect and stick it at the edge of the pan with spatula, keep collecting.
  • Stir it continuously to make sure that it is not sticking to the bottom,but careful about the cream layer, otherwise the cream layer will not form.
  • Meanwhile add sugar,mawa and saffron in the milk.
  • In a small bowl take 1/4 cup warm water, sprinkle gelatin, keep it for couple of minutes.
  • Now strain the gelatin mixture and add it in the boiling milk,add green cardamom powder ,give a quick mix and put off the flame.
  • Lastly scrap off the cream from the edges of the pan and gently mix it in the milk,now rabdi is ready.
  • Grease moulds with ghee,pour rabdi in the moulds , bring it in room temperature and keep it in the refrigerator for 4-5 hours or till it sets.
  • For beetroot malpua batter, peel and cut into pieces beetroot, boil it in pressure cooker, preserve the leftover water for later use.
  • Cool down the beetroot,make a smooth paste with beetroot pieces and milk.
  • Now in a big bowl,take the milk-beetroot paste, all-purpose flour, fennel,Mawa,milk powder,rava, baking soda, salt, sugar and combine it well ,make a smooth batter.
  • Add more milk as needed to make a batter that is not too thick or too runny,but should be of flowing consistency.
  • Now beat the batter for couple of minutes with a whisker, keep it aside for 10-15 minutes.
  • Making sugar syrup, in a wide pan take water (leftover water of cooked beetroot) , green cardamom powder and sugar,boil it until the sugar syrup turns sticky.
  • Add lemon juice to prevent crystals,put off the flame.
  • For making malpua , heat ghee in a pan.
  • Pour 3-4 tablespoons of batter,the batter spreads depending on the consistency.
  • Allow them to fry one side,flip and fry the other side as well.
  • Remove them from pan and add directly to the hot sugar syrup.
  • Soak the malpuas in sugar syrup for 5-6 minutes.
  • Take out from the sugar syrup.
  • Take out the rabdi from the refrigerator put the moulds in hot water for a second to demould the rabdi.
  • For serving put two malpuas one after one and demould rabdi up-side down on it ,now sprinkle some chopped nuts .
  • Serve warm malpua with chilled rabdi
  • Enjoy