Chef Nehal Karkera's Street-Style Malpua With Instant Rabri, Must-Have During Ramadan

Ever wondered why simple street-side sweets often taste better than elaborate desserts? Chef Nehal Karkera, the celebrated food content creator, answers this question deliciously by sharing his exclusive recipe of Street-Style Malpua served with Instant Rabri. This dessert isn't just another sweet dish; it's nostalgia on a plate, crispy at the edges, soft in the center, and generously soaked in syrup.

Ingredients for Street-Style Malpua with Instant Rabri

For Malpua:

• ½ litre milk
• ½ cup sugar
• 1½ cups maida (all-purpose flour)
• 1 tsp cardamom powder
• ¼ tsp baking soda
• ¼ tsp yellow food colour (optional; substitute with kesar water if preferred)
• 2-3 eggs
• 2 tbsp grated khoya
• 2 tbsp chopped pistachios
• 2 tbsp chopped almonds
• 1 tbsp chopped raisins
• Ghee or oil (for frying)

For Instant Rabri:

• ½ cup condensed milk
• ¼ cup fresh cream
• 2 tbsp grated khoya
• Cardamom powder and chopped nuts (for garnish)

Step-by-Step Method to Crispy Malpuas

Boil the milk with cardamom powder and sugar for 3-4 minutes. Let it cool to room temperature.

Combine maida, baking soda, and yellow food colour or kesar water in a bowl. Then add the cooled milk gradually, and make sure to whisk continuously to ensure a smooth, lump-free batter. Once the batter is ready, fold in grated khoya and chopped dry fruits.

If preparing immediately, whisk in the eggs and rest the batter for at least 10 minutes. Heat ghee or oil on medium heat and pour approximately ½ cup batter, allowing it to spread naturally. Cook for 2-3 minutes on each side until crisp and golden. Drain excess oil on paper towels.

Making Quick and Easy Instant Rabri

To prepare instant rabri, in a separate pan, add the blend of condensed milk, fresh cream, and khoya. Gently simmer the mixture for 2-3 minutes for enhanced richness, until it achieves a thick yet pourable consistency. Garnish your Rabri generously with cardamom powder and chopped nuts for added flavor.

Serving Suggestions

To serve, drizzle chilled Rabri over hot, freshly fried Malpuas. Sprinkle additional chopped nuts for texture and visual appeal. Remember to enjoy it immediately—this dessert is so delicious, it won't last long on your plate!

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Why Add Eggs to Malpua?

Many ask, "Why include eggs in Malpua?" Chef Nehal clarifies that the egg-inclusive recipe is a Ramzan favorite commonly found in Mumbai's bustling food streets. While eggless Malpuas are equally delicious and prevalent in North and South India, this particular street-style recipe calls specifically for eggs, adding richness and texture unique to this version.

Chef Nehal Karkera loves both styles and promises to share the eggless version soon. Until then, savor the richness of his street-style Malpua with Instant Rabri, and experience street-food nostalgia at home.