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.
- 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
- To prepare the malpua batter, mix all the dry ingredients together in a bowl.
- 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.
- Keep the batter covered till the sugar syrup and rabri is being prepared.
- To prepare the rabri, add khoya to a pan and keep stirring it on low flame till it becomes a smooth paste.
- Slowly add the milk, reserving a little, while continuously stirring.
- Add the reserved milk to the cocoa powder and keep it separately.
- 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.
- Next add the powdered bread. Stir well and let it thicken a little.
- 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.
- Turn off the heat and add the grated chocolate and mix well. Keep the rabri aside and let it cool a little.
- For the sugar syrup, boil together the sugar and water. Let it boil till the sugar syrup thickens a little.
- Add the lemon juice to prevent crystallization and keep the sugar syrup aside.
- Heat a flat pan with some ghee or a mix of ghee and oil for frying the malpuas.
- 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.
- 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.
- Turn it over in the syrup so that both sides are well coated in the syrup.
- Remove them onto a plate and fill some rabri between two malpuas or pour the rabri on top of the malpuas and serve!