Malpuas are a popular Indian sweet from the north of India there are many versions of this yummy sweet.
Being a die hard foodie and having a sweet tooth i rather say teeth because I'm crazy for sweets especially Indian desserts I have always been a fan of malpua with rabri, jalebi with rabri and all the other sweets ...Few years back I tried Sanjeev Kapoor's malpua recipe and loved it there are many versions of malpua and each one has a different recipe some make it only from maida some add mava some with suji ...I also have tried 2-3 versions and loved all.
I had more than a cup of sugar syrup left after making khoya gulab jamun and i didn't want to use it for balushahi..Also there was some paneer left in the fridge which was actually reserved for paneer jalebi but then thought of adding it all and making Mava Malpuas...
I only had 3/4 cup of maida/refined flour so I added some semolina and mava and paneer and thus made these yummy Mava Paneer Malpuas..they were just too yumm ..I actually eyeballed the recipe and tweaked according to my taste but it was a huge hit and my experiment was success..
These malpuas were really so delish everyone at home loved it..I was very happy and satisfied with the outcome so thought if sharing it with you all..I also made little rabri to go along..I have posted the rabri recipe earlier if you wish to check i just kept it simple and didnt add kesar this time.
3/4 cup refined flour/maida
1/4 cup fine rava/semolina/suji/sugee
50 gms paneer crumbled
1 tbsp sugar
100 gms mava
1 tsp fennel seeds
4-5 green cardamom
1 1/2 cup milk
1/4 tsp baking powder/baking soda
4-5 tbsp ghee/dalda
1 cup sugar
1/2 cup water
3-4 cardamom crushed
saffron few strands
boil the sugar and water together to forma syrup let it boil for 8-10 minutes keep aside.
- In a bowl take mava,paneer milk semolina,flour and blend with a hand blender/whisk till smooth.
- Add cardamom and fennel powder and mix well so that there is no lumps formed.
- Add Baking powder ,sugar and mix well and keep aside for minimum 15 minutes.
- The batter should be of pouring consistency .
- Heat ghee/dalda in a Pan .
- Drop the batter with a spoon/measuring cup and fry malpuas over med flame
- Fry till golden brown on both sides.
- Dip in warm sugar syrup and let it be soaked for 5 minutes remove and serve ,you can also serve it with rabri
- These malpuas taste best when served warm.
You can replace the maida/refined flour with wholewheat flour too,
Make sure you blend all the ingredients to avoid lumps
Always fry over medium heat and do not overcrowd the pan while frying.
If the batter is too thick you can add few more tablespoons of milk mine was perfect.
If the batter is too thin/runny you need to add more flour ,mix and then proceed
You can avoid adding baking powder/soda and let the batter ferment for 6-7 hours.
If you can't get khoya /mava use milkpowder instead.