Chenna Malpua

Chenna Malpua, shallow fried fresh paneer pancakes soaked in kewda flavoured sugar syrup.

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Delicate and lacy malpuas made with fresh paneer.

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Chenna Malpua recipe - How to make Chenna Malpua

Preparation Time:    Cooking Time:    Total Time:     20Makes 20 servings
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For The Malpuas
1 cup chenna
1 cup cold milk
4 tbsp plain flour (maida)
4 tbsp cornflour

For The Syrup
1 1/4 cups (250 grams) sugar
a few drops kewda essence

Other Ingredients
ghee for deep frying
  1. Dissolve the sugar in 1 cup of water and boil for 5 minutes.
  2. Cool slightly and add the kewda essence.

For the malpuas

    For the malpuas
  1. Mix the chenna, milk, plain flour and cornflour in a bowl and make a smooth batter by blending the mixture in a blender.
  2. Heat ghee in a shallow non-stick pan (the ghee should be approx. 1" deep).
  3. Pour 1 tablespoon of the batter into the ghee. It will double in size.
  4. Deep fry on both sides till lightly browned.
  5. Repeat for the remaining batter.

How to proceed

    How to proceed
  1. Drain and soak the hot malpuas into the prepared sugar syrup and allow them to soak for approximately 5 minutes.
  2. Drain the malpuas from the syrup and arrange them on a serving plate.
  3. Serve warm.

Points to remember for the chenna:

    Points to remember for the chenna:
  1. Make sure that the milk is lukewarm while adding the citric acid mixture.
  2. Do not shock hot milk as it will affect the quality of the chenna.
  3. 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
Energy156 cal
Protein2.2 g
Carbohydrates17.3 g
Fiber0.3 g
Fat7.7 g
Cholesterol6.4 mg
Sodium7.9 mg
Click here to view calories for Chenna Malpua

RECIPE SOURCE : MithaiBuy this cookbook
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Chenna Malpua
 on 08 Apr 13 03:39 PM

Malpuas made using fresh paneer which will melt in your mouth. Once soaked in the syrup, the taste enhances and serve with pistachios.