If you’re looking for healthier Holi sweets, ragi malpua is a delicious and healthy twist on the traditional dessert. This recipe is made even more indulgent with rabri. The malpuas are pan-fried and soaked in sugar syrup, then served with creamy rabri. This recipe makes it healthier by using nutrient-rich ragi flour (finger millet) and skipping the deep-frying step. Ragi is a superfood packed with calcium, iron, and fibre, making these malpuas not just delicious but also nutritious. The batter is uniquely spiced with fennel seeds and cardamom powder. Fresh cream in the batter makes this recipe quite rich and helps achieve the perfect soft yet slightly crispy texture.
Ingredients
UNITSIngredients
½ cup Ragi flour (finger millet) For the Ragi Malpua batter
½ cupWhole wheat flour
1 teaspoonFennel seeds (saunf, pounded)
1 teaspoonCardamom powder (elaichi)
1 teaspoonBaking powder
½ cup Fresh cream
½ teaspoon Salt
as needed Milk or water (for batter)
for pan fryingGhee
½ cupSugar (For the sugar syrup)
½ cup Water
a fewSaffron strands
1 cupRabri (basundi) (For serving)
for garnishChopped nuts (almonds, pistachios, cashews)
Mix ragi flour, whole wheat flour, pounded fennel seeds, cardamom powder, baking powder, salt, and fresh cream in a large mixing bowl. Gradually add milk or water to make a thick pancake batter – it should be pourable but not too thin. Cover and let the batter rest for 10 minutes.
Description - Step 2
Step 2: Prepare the sugar syrup
In a saucepan, mix sugar, water, and a few saffron strands. Place over medium heat and stir continuously until the sugar dissolves completely. Once dissolved, reduce the heat to low and simmer until you get a one-string consistency – when you touch the syrup, it should feel sticky and form a single thread between your fingers. Remove from the heat and keep aside.
Description - Step 3
Step 3: Preheat and grease the skillet
Heat a non-stick skillet or pan over medium heat. Once hot, grease it generously with ghee.
Description - Step 4
Step 4: Cook the malpuas
Pour a ladleful of batter onto the preheated skillet, spreading it slightly into a round shape (about 4-5 inches in diameter). Drizzle a teaspoon of ghee around the edges.
Cook on medium heat until bubbles appear on the surface and the edges start to look cooked (about 2-3 minutes).
Description - Step 5
Step 5: Flip and finish cooking
Once the top looks set, carefully flip the malpua to cook the other side for another 2-3 minutes until golden brown. Both sides should be cooked through and lightly golden. Remove from the skillet and repeat with the remaining batter, greasing the pan with ghee for each malpua.
Description - Step 6
Step 6: Dip in sugar syrup
While the malpuas are still warm, dip each one in the prepared sugar syrup for just a couple of seconds on each side. Don't leave them in too long, or they'll become soggy. Remove and place on a serving dish.
Description - Step 7
Step 7: Assemble and serve
Arrange the sugar-coated malpuas on individual dessert plates or a large serving platter. Spoon generous amounts of chilled rabri (basundi) over the warm malpuas. Garnish with chopped nuts like almonds, pistachios, and cashews. Serve immediately while the malpuas are still warm, and the rabri is cold.
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Indian
Intermediate
Dessert
