festival · navratri · vrat · falahari · festive · no-onion-no-garlic · sweet · malpua · paneer · khoya
Paneer Malpua
Paneer malpua made fit for the fast. Malai paneer and khoya are blended into a smooth batter and bound with singhara atta instead of maida, then fried a spoonful at a time in ghee until lightly browned. The malpuas soak for ten to fifteen minutes in a saffron-cardamom sugar syrup and are served hot with dry fruits. The paneer keeps them soft and rich inside, with crisp, lacy edges.
Cook along · 7 steps
Method
- 1
Add paneer, khoya, and 4 teaspoons milk to a mixer grinder and blend into a thick, smooth batter.
- 2
Transfer the batter to a bowl and add powdered sugar, cardamom powder, and singhara atta. Add the remaining milk as needed and whisk well to form a smooth batter.
- 3
Heat ghee in a pan. Drop about 1 tablespoon of batter into the hot ghee and cook until the malpua is light brown on both sides. Repeat with the remaining batter.
- 4
To prepare the sugar syrup, combine sugar and water in a pan and heat until the sugar dissolves.
- 5
Add saffron and cardamom powder, then mix well. Add dry fruits and boil until the syrup becomes thick and smooth.
- 6
Immerse the cooked malpuas in the warm sugar syrup and let them soak for 10–15 minutes.
- 7
Remove the malpuas from the syrup and serve hot, garnished with dry fruits.
More festival recipes
Nolen Gurer Rosogolla (Date Palm Jaggery Rasgulla)
Chanar Jilapi (Chhena Jalebi)
