A Diwali special recipe for all you sweet lovers out there, but with a little chocolaty twist. This chocolate malpua sandwich is definitely going to be a gamer changer this diwali. With the goodness of fluffy malpua mingled with rich chocolate rabri, your guests are in for a treat they cannot resist. The best part being that this is a super easy and quick way of making malpuas, no long process and no hassle. And to add a little variety to the table, you could always add some Quick Laddoos, Apple Coconut Burfi and of course some Nimki or Namak Pare..

Few things to keep in mind

• Malpua Batter: I have made these malpuas in two ways – thicker batter to make thicker malpuas. I have used the chocolate rabri to fill between these like a sandwich. I have also thinned out the batter to make thinner and larger malpuas which can be enjoyed as-is too.
• Chocolate and Chilli: Chocolate and Chilli make for a good combination. And that’s what I have tried pairing together here. Traditionally, Malpuas have crushed peppercorn added. Here, instead I have used chilli flakes. And instead of a regular rabri, I have paired these with chocolate rabri.

Recipe

Ingredient List

For Malpua

• Milk Powder – 1/4 cup
• Flour – 2/3 cup
• Semolina – 2 tbsp
• Baking Powder – 1/8 tsp
• Fennel Seeds – 1 tsp, crushed
• Chilli Flakes – 1 tsp (this can be replaced with crushed peppercorn too)
• Salt – a pinch
• Curd – 1/4 cup
• Milk – 2/3 cup (adjust quantity of milk as per batter consistency needed)
• Ghee/Oil – For frying

For the Sugar Syrup

• Water – 1/2 cup
• Sugar – 1 cup
• Lemon Juice – 1 tsp

For the Chocolate Rabri

• Khoya – 200 gms, crumbled
• Milk – 3/4 cup
• Cocoa Powder – 1 tbsp
• Condensed Milk – 1/4 cup
• Bread – 1 slice, edge removed and powdered
• Dark Chocolate – 30-40 gms, grated

Step by Step Process

1. To prepare the malpua batter, mix all the dry ingredients together in a bowl.
2. Add the curd and milk little by little and whisk well for a couple of minutes to make a thick batter like for pancakes. If you prefer thinner malpuas, you can add more milk and thin out the batter.
3. Keep the batter covered till the sugar syrup and rabri is being prepared.
4. To prepare the rabri, add khoya to a pan and keep stirring it on low flame till it becomes a smooth paste.
5. Slowly add the milk, reserving a little, while continuously stirring.
6. Add the reserved milk to the cocoa powder and keep it separately.
7. Let the khoya and milk mix come to a rolling boil. At this stage, add the cocoa powder mix and condensed milk. Let it continue boiling for 2-3 min, while continuously stirring.
8. Next add the powdered bread. Stir well and let it thicken a little.
9. For making the Malpua Sandwich, you need a thicker rabri. However, if you don’t want to make the sandwiches, you need not wait for the rabri to thicken further.
10. Turn off the heat and add the grated chocolate and mix well. Keep the rabri aside and let it cool a little.
11. For the sugar syrup, boil together the sugar and water. Let it boil till the sugar syrup thickens a little.
12. Add the lemon juice to prevent crystallization and keep the sugar syrup aside.
13. Heat a flat pan with some ghee or a mix of ghee and oil for frying the malpuas.
14. Using a spoon, drop small portions of the malpua batter into the hot oil. If the malpua better is thick, it won’t spread a lot. However, for a thinner consistency batter, the malpuas will spread out more and become thinner.
15. Keeping the oil at medium temperature, fry the malpuas till golden brown on both sides. Take it off heat and immediately put them into the sugar syrup.
16. Turn it over in the syrup so that both sides are well coated in the syrup.
17. Remove them onto a plate and fill some rabri between two malpuas or pour the rabri on top of the malpuas and serve!