MAWA_PANEER MALPUA

A very easy and famous Bengali sweet dish Malpua. Not only in Bangal, but in some northern part of India also malpua is very well-known. More or less the way of cooking is almost same. It is very good dessert to serve your guests on special occasions. I tried this with khoya/ mawa and paneer/ cottage cheese so it is little different from the normal malpua which I already shared earlier on my blog. Make any occasion special and sweet by whipping up this easy dessert. Delicate and lacy mapluas using paneer and khoya which is melt in your mouth. Serve them warm with rabdi or just garnished with chopped almonds and pistachios. I have shared both the ways. These malpuas are a little tricky to make, so be calm and patient. Sometime they can just disintegrate in the ghee while frying. If it happens with you, not to worry, just add some cornflour to bind the batter and then fry it.  So what are you waiting for,  just grab the opportunity to make them as they are simply divine…!!! 

INGREDIENTS:

For Malpua:

100 grams Paneer / Cottage Cheese

3 tablespoon Khoya / Mawa

1 teaspoon Powder Sugar

6-8 teaspoon Milk

¼ teaspoon Cardamom Powder

2 tablespoon Maida

1 Cup Ghee for frying

For Sugar Syrup:

1 Cup Sugar

1 Cup Water

¼ teaspoon Saffron

¼ teaspoon Cardamom Powder

1 teaspoon Chopped Nuts

Other Ingredients:

1 Cup Rabdi

1 teaspoon Chopped Nuts for garnishing

METHOD:

Preparing Malpua:

STEP 1 – In a mixer pot, add paneer picecs, khoya and 4-5 teaspoon milk. Blend it well to get a thick smooth batter.

STEP 2 – Transfer the batter in a bowl. Add powder sugar, cardamom powder and maida in it. Mix it well to form a lump free batter.

STEP 3 – Add more milk to form a smooth, pouring batter.

STEP 4 – Now heat a pan with ghee in it.

STEP 5 – Pour in the batter using a spoon or ladle to make small round, flat discs.

STEP 6 – Cook it well until light golden in colour. When done from one side, flip it gently and cook from another side.  

STEP 7 – Remove it and drain excess ghee from it on a tissue paper or kitchen towel. Keep them aside.

For Preparing Sugar Syrup:

STEP 1 – In a sauce pan, add sugar and water. Mix well and let it cook until sugar dissolves completely.

STEP 2 – Add saffron and cardamom powder in it which gives a nice fragrance. Add chopped nuts in it and mix well.

STEP 3 – Boil it for next 3-4 minutes and once it achieves the syrupy consistency, remove from flame.

Cover it to keep warm.

How to immerse and serve the Malpua:

STEP 1 – Immerse the malpua in sugar syrup for about 10-15 minutes.

STEP 2 – When malpua soaks the syrup, it is ready to serve.

STEP 3 – Serve it with some sugar syrup and garnish it with some chopped nuts.

[I have already shared the recipe of “INSTANT RABDI”in my blog.] If you want to serve malpua with rabdi then don’t add sugar syrup in a serving plate while serving.

Add some hot or chilled rabdi over it and serve it.