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Malai puri recipe | how to make mawa malpua | malpua with rabri recipe

Malai puri with rabdi is a dessert famous across India, especially in the northern region. Traditionally, these are fried pancakes, made using a batter of mawa, all-purpose flour and water (or milk), and flavoring of fennel seeds and cardamom powder. Once fried, these are then dipped in sugar syrup and served hot or cold with rabdi. I also share a few basic things which should be kept in mind while making malai puri and rabdi at home. It will always turn out perfect. Do try this!

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Malai puri recipe | how to make mawa malpua | malpua with rabri recipe

Nehas Cook Book
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Dessert, Indian sweets
Cuisine Indian
Servings 4 servings


For malai puri

  • 50 grm or ¼ cup mawa
  • 2 tbsp yogurt
  • 125 grm or 1 cup maida all-purpose flour
  • 1 tsp fennel seeds
  • ¼ tsp cardamom powder
  • 1 tsp sugar
  • ¾ cup water or as required
  • Garnish with pistachio slits and almond slits

For sugar syrup

  • ¾ cup sugar
  • ½ cup water
  • Few saffron strands
  • 1 tsp lemon juice

For rabri

  • 1 litre full-fat milk
  • ¼ tsp saffron soaked in hot milk
  • 3 tbsp sugar
  • Garnish with pistachio slits and almond slits


Making malai puri

  • In a bowl, add mawa and yogurt. Mix well.
  • Add all-purpose flour, crushed fennel seeds, cardamom powder, and sugar. Mix well.
  • Add water gradually and whisk very well to form a lump-free batter
  • Cover and keep the batter aside for 2 hours.
  • Making sugar syrup, add sugar and water to a pan.
  • Simmer on low heat for 10 minutes or till it becomes slightly sticky.
  • Add saffron strands and lemon juice to it. mix well.
  • Cover and keep it aside.
  • Making malai puri, Heat ghee in a shallow pan. When ghee is just hot, reduce the flame to low.
  • Pour a spoonful of batter into medium hot ghee and fry.
  • Once the edges turn golden and crisp, flip and fry on the other side
  • Repeat the same for all the batter
  • Dip the fried malai puri in warm sugar syrup for 15 to 20 minutes
  • Place on serving dish, top with pistachio slits and almond slits.

Making rabri

  • in a heavy bottom pan, add milk and bring it to a boil.
  • Once the milk starts boiling, lower the heat to medium-low. It will start to form a thin layer of malai/cream. Now using spoon or spatula, collect that.
  • And stick it to the side of the pan. Within some time, it forms again and similarly sticks to the sides.
  • Continue doing the same till you reach ½  of its original quantity.
  • add sugar and saffron. Mix and cook for 5 minutes.
  • lastly, start scraping the sides and add to the thickened milk.
  • Mix gently. Turn off the stove.
  • Take out mixture into bowl, and refrigerator for 1-2 hrs.
  • Garnish with pistachio and almond slits.
  • Serve rabdi with malai puri. Enjoy.


For malai puri
  • mash mawa properly, so it will easily combine in the batter.
  • the batter should have thick and pouring consistency.
  • The ghee temperature should be low when you add malai puri batter into it.
    fry malai puri on medium flame.
  • add fried malai puri in slightly hot sugar syrup, so puri easily absorbs it.
For rabdi
  • do not stir rabdi continuously.
  • Tip: when rabdi milk is half in quantity, add sugar to it.




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