Paneer / Chenna malpua with rabdi / Indian syrupy cheese pancakes with thickened cream
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • 20 mins Cook time
  • 30 mins Total time
  • 50 mins Cotton y soft cheese pancakes dipped in sugar syrup and then served with thickened milk
  • paneer
  • 1 cup Full fat milk
  • 1 cup Flour : 2-3 tbsp Cardamom powder : a pinch Fennel seeds : 1 tsp (lightly toasted) Khova / mawa : 2-3 tbsp (optional) Ghee : as required For syrup Sugar : 1 cup Water : 1 cup Green cardamom : 2-3 Saffron strands : 2-3 For Rabdi Full fat cream milk : 1 l Almond, pistachios (soaked) : ½ cup Saffron strands : few Sugar : 3-4 tbsp or as required Green cardamom (crushed) : 2-3 Rose water / kewra (screw pine) essence : 1 tsp Instructions For Rabdi Bring the milk to a rapid boil. Use a heavy bottom pan for this. Simmer the milk on low heat and as soon as the cream begins to froth on top of the milk, remove it to the side of the pan and give it a gentle stir. This way starts collecting the cream on the sides and soon you will have layers of creams on the sides of the pan. { Many like me does not like the laccha rabdi or rabdi with thickened layers of cream. So if you are like me, then dissolve the cream back in the milk by stirring the milk vigorously}. Else, follow the above steps and reduce the milk till it reaches one fourth of its original quantity. Rabdi making is long and tedious process and there are no shortcuts to it. To reduce one liter of full fat cream milk, it will roughly take around 1.5 hour One liter of milk will yield only a small bowl of rabdi as shown in the picture. Once done, add the sugar, crushed cardamoms, rose water / kewra water, saffron and give a nice stir. Garnish the rabdi with chopped or slivers of almonds and pistachios. For sugar syrup Bring sugar and water to boil. Add the cardamoms. Keep boiling till the syrup forms a fine film over the back of the spoon. We don't need thick syrup for malpuas. Add saffron and keep the syrup warm. For Malpua Whisk together paneer, milk, flour, cardamom powder, fennel seeds, khova (if using) and make a smooth (lump free) batter. Batter will look like regular pancake batter. Let it sit for 20 minutes Heat a non stick or any well greased pan. Stir thoroughly and a ladle full of batter slowly on the middle of the pan. Once the sizzling sound comes, put it on low flame and fry it till golden brown. Add a teaspoon of melted ghee on the sides while frying the malpuas. Flip it over and brown the other side too. Once done, immediately drop them in sugar syrup. Keep the sugar syrup on a flat plate. Else malpuas might disintegrate . Repeat the above steps with rest of the batter. Once the malpuas has soaked enough syrup and has become soft, immediately drained them out on another plate. Keeping the malpua in syrup for longer time, will make them soggy. It will make around 10 malpuas of average size Serve the malpuas with chilled rabdi. Timing is subjective here as you can cook the rabdi a day before. And provided you do that timing is given here only for malpua and syrup, from preparation to serving. Notes Make ahead - Prepare the rabdi a day before and serve chilled with hot malpuas. 3.5.3228



Log in or Register to write a comment.