Malpua (Indian Syrup-Soaked Pancakes with Rabri)

Nov 3, 2026 · By VanillaGoods

Breakfast Pancakes waffles french toast Medium

Malpua (Indian Syrup-Soaked Pancakes with Rabri)

Malpua are thin, lacy-edged pancakes fried in ghee until crisp at the rim and soft in the middle, dunked in saffron syrup and topped with thickened, sweetened milk (rabri). A milk-powder shortcut stands in for khoya. Makes 8 pancakes in about 1 hr 35 min.

Prep 35 min

Cook 60 min

Total 1 hr 35 min

Yield 6 pancakes

Ingredients

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pancakes

1 cup (120 g)all-purpose flour
3 ½ tbsp (30 g)full-fat milk powder
3 tbsp (45 g)plain yogurt
1 tbsp (12 g)granulated sugar, for the batter
1 tsp (3 g)fennel seeds, lightly crushed
¾ tsp (2 g)ground cardamom, for the batter
¼ tsp (1 g)baking soda
7 tbsp (100 ml)water, approximately, as needed, for the batter
¾ cup (150 g)granulated sugar, for the syrup
7 tbsp (100 ml)water, for the syrup
1 pinchsaffron threads
2 tsp (10 ml)lemon juice
2 cups (500 ml)whole milk
2 ½ tbsp (30 g)granulated sugar, for the rabri
½ tsp (1 g)ground cardamom, for the rabri
2 oz (60 g)ghee
2 tbsp (15 g)chopped pistachios

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Instructions

Make the rabri first: simmer the milk in a wide heavy pan over medium-low heat 30 to 35 minutes, stirring and scraping down the film as it forms, until reduced to about 150 ml. Stir in the sugar and cardamom and cool.
Make the batter: whisk the flour, milk powder, sugar, fennel and cardamom. Add the yogurt and gradually add water to make a smooth, thick but pourable batter, like pancake batter. Rest 30 minutes.
Make the syrup: simmer the sugar and water 6 to 8 minutes with the saffron and lemon juice until it feels sticky between your fingers (one-string consistency). Keep warm.
Stir the baking soda into the rested batter.
Heat a non-stick skillet over medium-low heat with a spoon of ghee. Pour in 3 tablespoons (45 ml) of batter and spread it with the back of the spoon into a round about 4 inches (10 cm) wide.
Fry 2 to 3 minutes per side until deep golden with a crisp, lacy edge, adding ghee as needed.
Drop each pancake into the warm syrup for 20 to 30 seconds, turn once and lift out to a plate.
Serve warm topped with the rabri and pistachios.

Tips

Do not soak too long or the edges will go soft.
Keep the syrup warm so it soaks in evenly.
The batter should coat the back of a spoon; thin it with water if it is too thick.
Good with masala chai.

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Recipe FAQ

How long does it take to make malpua (indian syrup-soaked pancakes with rabri)?

Plan on 35 minutes of prep and 1 hour of cooking. The recipe makes 8 pancakes.

How should I store malpua (indian syrup-soaked pancakes with rabri)?

Best fresh. Refrigerate leftovers and rabri separately up to 2 days; reheat gently.

Can I make malpua (indian syrup-soaked pancakes with rabri) ahead?

Best made just before serving. Best fresh. Refrigerate leftovers and rabri separately up to 2 days; reheat gently.

Estimated · per serving

Nutrition

Per serving = 1 of 6 servings this recipe makes.

272 Calories / serving

11.0g Fat

39.8g Carbs

4.3g Protein

28.0g Sugar

Whole recipe (6 servings): ~1632 cal · 66g fat · 239g carbs · 26g protein · 168g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.

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