During the earlier stages of blogging, I used to collect so many cook books. Those books gave me ideas on making dishes, though I rarely cook recipes from books. When I exhausted the recipes from internet, I referred to some of my books. One was Tarla Dalal’s Rajasthani Cook Book. I am a great fan of Tarla Dalal as her recipes are accurate, beginning from the measurement of ingredients to the quantity of the dish the recipe is always perfect. So I chose to make Chenna Malpua from the book.
The procedure is so similar to all the paneer based sweets. A little flour is used to bind the paneer. Use soft home made paneer for good results. Deep frying gets a little technical here. If you deep fry on high flame, the malpua will burn fast without cooking and they will disintegrate easily. Use medium to low flame and be patient while they are frying. Flip only when the bottom is cooked and firm. As I made a huge batch of sugar syrup, I used it for this also. The malpuas were so crisp, beautiful and yum. As usual, my daughter was the taste tester and she loved it.
Makes 12 Malpuas
Paneer – 200 gm
Maida – 1 1/2 tbs
Cardamom Powder – 1/4 tsp
Ghee To Fry
Sugar – 200 gm
Water – 150 ml
In a bowl mix together paneer, cardamom powder, maida and knead to form a soft dough.
Divide the dough into 12 equal portions.
Pat each portion into a disc.
Heat ghee in a pan and add five to six discs depending upon the capacity of the pan.
Shallow fry the discs until golden on both sides.
Heat together water and sugar and bring the syrup to single thread consistency.
Set aside and dip the malpuas for 10 minutes in the syrup.
Remove them from syrup and garnish with pistacios and rose petals.