Ragi Malpua with Instant Saffron Rabdi
A healthy, gluten-free twist on the classic Indian dessert. Ragi (finger millet) pancakes soaked in jaggery syrup, served with a quick 15-minute refined sugar-free saffron rabdi.
Ingredients
For the Ragi Malpua Batter
- 1/2 cup Ragi (finger millet) flour
- 2 tbsp whole wheat flour or oat flour for 100% gluten-free
- 1/2 overripe banana well mashed
- 1/2 tsp fennel seeds (saunf) crushed
- 1/4 tsp cardamom powder
- 3/4 cup milk dairy or almond, adjust as needed
- Ghee or coconut oil for shallow frying
For the Jaggery Syrup
- 1/2 cup jaggery powder
- 1/4 cup water
- 1 pinch cardamom powder
For the Instant Saffron Rabdi (Sugar-Free)
- 2 cups full-fat milk or thick oat/almond milk
- 1/2 cup ricotta cheese or crumbled paneer this is the instant thickening secret!
- 3 to 4 tbsp date paste or powdered jaggery
- 1 generous pinch saffron (kesar) strands soaked in 1 tbsp warm milk
- 1/4 tsp cardamom powder
- Chopped almonds and pistachios for garnish
Instructions
Make the Instant Rabdi
- In a heavy-bottomed pan, heat the milk over medium heat. Bring it to a gentle simmer.
- Add the ricotta cheese (or finely crumbled paneer) and the soaked saffron milk. Stir well.
- Let it simmer for 8 to 10 minutes, stirring frequently, until the mixture thickens and gets that classic grainy texture.
- Stir in the date paste (or jaggery) and cardamom. Simmer for 1 more minute, then turn off the heat. Let it cool; it will thicken further as it chills.
Make the Jaggery Syrup
- In a small saucepan, combine jaggery powder and water.
- Boil for 3 to 4 minutes until the jaggery melts and the syrup feels slightly sticky between your fingers (no string consistency needed). Stir in cardamom powder and keep warm.
Prepare and Cook the Malpuas
- In a mixing bowl, combine ragi flour, your choice of binding flour (oat or whole wheat), crushed fennel seeds, cardamom, and the mashed banana.
- Gradually whisk in the milk until you have a smooth, pourable batter—similar to pancake batter but slightly thinner.
- Heat a wide, flat pan over medium-low heat. Add 1 to 2 tablespoons of ghee.
- Pour a small ladle of batter into the center of the pan. Do not spread it; let it form a natural circle.
- Shallow fry until the edges are crisp and golden, about 2 minutes per side.
- Remove the malpua, gently press out excess ghee, and immediately drop it into the warm jaggery syrup for 30 seconds.
Assemble
- Place the warm, syrup-soaked ragi malpua on a plate.
- Pour a generous spoonful of the chilled saffron rabdi over the top. Garnish with chopped nuts and serve immediately!
Notes
Batter consistency: If the batter feels too thick, add a splash more milk. If it spreads too thin and breaks, add a tablespoon of flour.
Vegan swap: Use almond or oat milk for the batter and rabdi, swap ghee for coconut oil, and use blended silken tofu instead of paneer/ricotta for the rabdi.
Prep ahead: The rabdi tastes best when made a day in advance and chilled in the fridge!
Tried this recipe?Let us know how it was!