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Oats Malpua with Rabri


Desi and delectable, there’s perhaps no one who is immune to the charm of the Indian version of pancake that we call Malpua. A sumptuous and sweet treat that has our values and cherished childhood memories attached to it. Well, don’t just remember those moments, relive them by making this delicious treat by yourself at your home. Ready within 15 minutes, this malpua recipe is not only tasty but is also rich in fibre as it is prepared using rolled oats.

 

Table of Content

  1. What is Malpua ?
  2. Quick and Easy Oats Malpua with Rabri
  3. How to make Oats Malpua with Rabri?
  4. Expert Tips
  5. Recipe Card  

 

What is Malpua?

​​Malpua, also called pua, is a fried pancake, which is served as a dessert. The origin of Malpua comes from the Indian subcontinent and its popularity ranges from Bangladesh to Nepal. Malpua is usually prepared with a batter made using regular flour, water or milk, with fennel seeds and sugar. This batter is then fried in ghee and then soaked in chashni and served with rabri or other nuts. In the other versions of Bangladesh and Nepal, malpua is made by using mashed bananas in a batter and then spooning the batter into the ghee.

 

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Quick and Easy Oats Malpua with Rabri

A simple malpua recipe, ready in just 15 minutes, what could sound better than that? This is a recipe that is not only delicious but also helps you maintain a healthy lifestyle, since oat is rich in fibre. Try out this simple and delicious recipe and let us know if this trumps your regular malpuas.  

 

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    How to make Oats Malpua with Rabri ?

    1) In a large bowl add oats, with a little aniseed, some milk powder and curd. Mix it all together into a batter and cover it and let it rest and hydrate.

    Oats Malpua with Rabri

    2) While the batter is hydrating, prepare your chashni, for which, add equal parts of granulated sugar and water in a ceramic non-stick pan.
    COats Malpua with Rabri

    3) Heat the sugar and let it dissolve in the water to make a chashni. Now, over a non-stick tawa, melt some ghee for shallow frying the malpua.
    COats Malpua with Rabri

    4) Once the ghee is melted and hot, pour ¼ cup of batter for a single malpua and let it spread on its own. Pour more dollops, evenly spaced out.
    Oats Malpua with Rabri

    5) Once they start to bubble from the edges, it's time to flip them. Cook them on the other side also till they are golden brown.
    Oats Malpua with Rabri

    6) Once they are fried, toss them into the prepared chashni and soak them thoroughly into it.
    Oats Malpua with Rabri

    7) Serve them hot on a plate, topped with some fresh rabri and fried rose petals.
    Oats Malpua with Rabri

     

    Expert Tips

    1. Make sure to sufficiently hydrate the batter, as oats have a higher fibre content than regular flour.
    2. You can also deep fry the malpua, but that would result in a totally crispy and fluffed up malpua.
    3. The thinner you keep the batter, the edges would be more crispier.

      Recipe Card


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