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Monmohini Malpua Rabdi

Monmohini Malpua Rabdi

Cooking Time

Preparation Time : 15

Cook Time : 40

Total Time : 55


Serves 4

  • For Rabdi: full fat milk 1 litre

  • saffron 1 tsp

  • sugar 1/2 cups

  • green cardamom powder 1 pinch

  • mawa 2 tbsp

  • gelatin 1 tbsp

  • ghee 1 tsp

  • For beetroot Malpua:beetroot 2 nos

  • milk 1/4 cups

  • all-purpose flour 1/2 cups

  • fennel 1/2 cups

  • mawa 4 tbsp

  • milk powder 4 tbsp

  • rava 2 tbsp

  • baking soda 1 pinch

  • salt 1 pinch

  • sugar 1 tsp

  • ghee ,for frying 1 cups

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

  • sugar 1 cups

  • green cardamom powder 1/4 tsp

  • lemon juice 2 tsp

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


  • 01

    For rabdi ,take milk in a wide heavy bottomed pan on medium heat,once it starts boiling lower the heat to low- medium flame.

  • 02

    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.

  • 03

    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.

  • 04

    Meanwhile add sugar,mawa and saffron in the milk.

  • 05

    In a small bowl take 1/4 cup warm water, sprinkle gelatin, keep it for couple of minutes.

  • 06

    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.

  • 07

    Lastly scrap off the cream from the edges of the pan and gently mix it in the milk,now rabdi is ready.

  • 08

    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.

  • 09

    For beetroot malpua batter, peel and cut into pieces beetroot, boil it in pressure cooker, preserve the leftover water for later use.

  • 10

    Cool down the beetroot,make a smooth paste with beetroot pieces and milk.

  • 11

    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.

  • 12

    Add more milk as needed to make a batter that is not too thick or too runny,but should be of flowing consistency.

  • 13

    Now beat the batter for couple of minutes with a whisker, keep it aside for 10-15 minutes.

  • 14

    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.

  • 15

    Add lemon juice to prevent crystals,put off the flame.

  • 16

    For making malpua , heat ghee in a pan.

  • 17

    Pour 3-4 tablespoons of batter,the batter spreads depending on the consistency.

  • 18

    Allow them to fry one side,flip and fry the other side as well.

  • 19

    Remove them from pan and add directly to the hot sugar syrup.

  • 20

    Soak the malpuas in sugar syrup for 5-6 minutes.

  • 21

    Take out from the sugar syrup.

  • 22

    Take out the rabdi from the refrigerator put the moulds in hot water for a second to demould the rabdi.

  • 23

    For serving put two malpuas one after one and demould rabdi up-side down on it ,now sprinkle some chopped nuts .

  • 24

    Serve warm malpua with chilled rabdi

  • 25




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