Malpua with Rabri and Syrup

Step 1

Pour 0.75 cup milk into a medium bowl, then add 1 cup flour and stir with a wooden spoon until you have a smooth, thick batter with no lumps—like pancake batter but slightly thicker.

Step 2

Combine 1 cup sugar and 1 cup water in a small saucepan over medium heat and stir until the sugar dissolves completely, about 2 minutes.

Step 3

Once the syrup is clear and slightly warm, remove it from heat and set it aside in a shallow bowl to cool while you fry the malpua.

Step 4

Pour 0.75 cup oil into a 12-inch skillet and heat over medium-high heat until the oil shimmers and a drop of batter sizzles immediately when dropped in, about 2 minutes.

Step 5

Using a small rounded spoon or cookie scoop, carefully drop a tablespoon of batter into the hot oil—it will spread into a thin circle about 2 inches wide.

Step 6

Fry 4–5 malpua at a time without crowding; after about 45 seconds, when the undersides turn deep golden like caramel, use tongs to flip each one gently.

Step 7

Fry the second side for another 30 seconds until it matches the first side in color, then transfer to a plate using a slotted spoon.

Step 8

Repeat steps 5–7 with the remaining batter, working in batches of 4–5 at a time, until all the batter is used.

Step 9

Immediately after frying, dunk each warm malpua into the warm syrup for 2–3 seconds, coating both sides, then arrange on a serving plate.

Step 10

Drizzle 2–3 tablespoons of condensed milk over the top of the malpua in a thin stream, creating a crisscross pattern.

Step 11

Serve immediately while the malpua are still warm and the condensed milk is creamy.