Serving - 4

From 20-40 mins


  • 1 cup refined flour (maida)
  • A large pinch of baking powder
  • 1 cup Rainbow Evaporated Milk
  • Ghee for deep frying
  • Sugar syrup as required
  • A large pinch of saffron
  • Dried rose petals for garnish
  • 8-10 pistachios, blanched, peeled and slivered
  • Readymade rabdi for drizzling
  • Silver varq for garnish
  • Icing sugar for dusting


  • Take refined flour in a large bowl, add a pinch of baking powder, ¾ cup Rainbow Evaporated Milk little by little, whisking continuously till it forms a smooth lump free batter of pouring consistency.
  • Heat sufficient ghee in a shallow wide pan, and heat sugar syrup in a deep pan.
  • Add a little water to the batter, if needed, to adjust the consistency and mix well. Add saffron to the sugar syrup and mix.
  • Pour small portions of the batter into the hot oil and spread it slightly to make mini malpuas. Deep-fry, turning sides, on medium heat, till golden brown on both sides.
  • Drain the malpuas and soak them in the sugar syrup for 10-15 minutes. Press gently so that they are completely immersed in the syrup.
  • Drain the malpuas from the syrup and transfer onto a serving plate. Garnish with dried rose petals and pistachios. Drizzle rabdi on top and apply silver varq.
  • Dust icing sugar on top and serve warm.

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