Santosh Shah
Recipe Curated by MasterChef Santosh Shah

Dashain is the festival of togetherness, blessing, and celebration with family and relatives. Malpuwa and Rabri is the delicacy during this festival. These crispy and delicate pancakes are served drenched in syrup and topped with creamy saffron milk.

Chocolate Malpuwa

Ingredients

For the Malpuwa (Pancake) Batter

  • Plain (all-purpose) Flour 200g (1 1/2 cups)
  • Rice Flour 50g (1/3 cup)
  • Milk Powder 25g (5 Tablespoons)
  • Coca-Cola 50 ml
  • Melted Chocolate 50 g
  • Teaspoon Baking Powder 1/2
  • Teaspoon Fennel Seeds 1/2
  • Tablespoons Shredded Coconut 2 3/4
  • Milk 250ml (1 cup)
  • Honey 2 Tablespoon

For the Rabri

  • Whole (Full-Fat) Milk 800ml (3 1/3 cups)
  • Threads of Saffron 8-10

Cooking Steps

For Rabri

Pour the milk for the rabri into a deep, non-stick frying pan.

Bring to a simmer and cook for about 1 hour, stirring occasionally to make sure it doesn’t catch and burn at the bottom.

When the first skin forms on the surface of the milk, carefully drag it with a spatula pushing it up the edges of the frying pan. It will stick to the edges. Repeat every time a skin forms.

Collect and keep the skins. When the milk has reduced to the consistency of double cream, scrape all the skins back into the pan. They will give the rabri a lumpy texture which is very traditional.

Stir in the saffron and keep warm while you prepare the rest of the dessert.

For Malpuwa

Combine all the ingredients for the malpuwa batter in a mixing bowl, except for the Coca-Cola. Baking powder will make the pancakes lighter but it is optional.

Gradually add Coca-Cola and whisk constantly until you obtain a smooth batter with the consistency of double (heavy) cream.

Heat the ghee in a large, non-stick frying pan.

Pour a small ladleful of batter, about 50ml into the hot ghee. The batter will naturally spread into an oval shape.

Fry 3-4 ladlefuls of batter at a time.

Sprinkle a few extra fennel seeds and a little desiccated coconut over the top of each malpuwa.

Cook for a couple of minutes, splashing some of the hot ghee over the top.

When the malpuwa are golden underneath, flip them over and cook until golden.

Place it on a plate and keep warm.

Pile up the malpuwas on a plate (serving 4 per person), drizzle with some honey and garnish with pistachios and a few flakes of gold leaf or silver leaf.

Spoon some rabri on each servin plate or serve it on the side to let each guest pour some over their own portion.

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