Ragi Malpua With Rabri Recipe (Indian Pancakes With Creamy Pudding)

Step 1: To begin making the Ragi Malpua Rabri, combine all the ingredients for the Malpua batter - Ragi flour, whole wheat flour, fennel seeds, cardamom powder, baking powder, salt and fresh cream in a large mixing bowl

Step 2: Add water or milk to make a thick Malpua (pancake) batter

Step 3: Keep covered for about 10 minutes

Step 4: The next step is the make the sugar syrup for the Malpua

Step 5: In a saucepan, add the sugar, water and saffron on medium heat

Step 6: Keep stirring continuously until the sugar dissolves

Step 7: Once the sugar dissolves, turn the heat to low and simmer the sugar syrup until you get a one string consistency

Step 8: This just means that when you touch the sugar syrup it will feel sticky

Step 9: Once the syrup is done keep aside

Step 10: The next step is to make the Malpuas

Step 11: Traditionally the Malpuas are deep fried, but in this recipe, to preserve the nutrition, I am making them pan fried, similar to how we make the pancakes or Uttapam

Step 12: Preheat a skillet on medium heat; grease it with ghee

Step 13: Pour a ladle full of batter on the preheated skillet

Step 14: Drizzle a teaspoon of ghee around the edges of the Malpua and allow it to cook

Step 15: When you notice that that the raw batter on the top is getting cooked, flip the Malpua over to cook on the other side

Step 16: Once done remove from the pan and proceed to make the remaining Mapuas

Step 17: When cooked, dip the cooked Ragi Malpuas in the sugar syrup of a couple of seconds and take it out

Step 18: Place the sugar-coated Ragi Malpuas on a dessert platter, spoon some Rabri on the top, sprinkle some chopped nuts

Step 19: Serve the Ragi Malpuas Along With Rabri (Basundi) as a dessert when you have a party or even for festivals and special occasions along with Gulab Jamun and jalebis