Oats Malpua with Rabri
- What is Malpua ?
- Quick and Easy Oats Malpua with Rabri
- How to make Oats Malpua with Rabri?
- Expert Tips
- 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.
Suggested cookware for the recipe
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.
- Make sure to sufficiently hydrate the batter, as oats have a higher fibre content than regular flour.
- You can also deep fry the malpua, but that would result in a totally crispy and fluffed up malpua.
- The thinner you keep the batter, the edges would be more crispier.
Oats Malpua with Rabri
Find the best malpua recipe that is sweet and tasty while also being rich in fibre, helping you maintain a better diet.
Oats : 1.5 cups
Aniseed : 1 tsp
Milk powder : 1 cup
Curd : 1 cup
Sugar : 1 cup
Water : 1 cup
Ghee : for frying
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.
While the batter is hydrating, prepare your chashni, for which, in a ceramic non-stick pan add equal parts of granulated sugar and water.
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.
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.
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.
Once they are fried, toss them into the prepared chashni and soak them thoroughly into it.
Serve them hot on a plate, topped with some fresh rabri and fried rose petals.
Chashni is a very versatile item and can be prepared in different ways and with varied consistencies. The chashni for this recipe needs to be really thin with the sugar just dissolved in it, this is because the malpua should thoroughly be soaked with the syrup but it shouldn't look like it's coated with excess sugar.
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