by Tarla Dalal
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Delicate and lacy malpuas made with fresh paneer.
- Dissolve the sugar in 1 cup of water and boil for 5 minutes.
- Cool slightly and add the kewda essence.
- Mix the chenna, milk, plain flour and cornflour in a bowl and make a smooth batter by blending the mixture in a blender.
- Heat ghee in a shallow non-stick pan (the ghee should be approx. 1" deep).
- Pour 1 tablespoon of the batter into the ghee. It will double in size.
- Deep fry on both sides till lightly browned.
- Repeat for the remaining batter.
- Drain and soak the hot malpuas into the prepared sugar syrup and allow them to soak for approximately 5 minutes.
- Drain the malpuas from the syrup and arrange them on a serving plate.
- Serve warm.
- Make sure that the milk is lukewarm while adding the citric acid mixture.
- Do not shock hot milk as it will affect the quality of the chenna.
- Always use cow's milk for making chenna as it has a low fat content. If you use buffalo's milk, let the milk rest after boiling it and then discard the skin that is formed.
Nutrient values (Abbrv) per serving
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