Preparation Time: 20 mins
Cooking Time: 30 mins
Makes 20 servings
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
Ghee for deep frying
Dissolve the sugar in 1 cup of water and boil for 5 minutes.
Cool slightly and add the kewda essence.
For the malpuas:
Mix the chenna, milk, plain flour and cornflour in a bowl and make a smooth batter by blending the mixture in a blender.
Heat ghee in a shallow non-stick pan (the ghee should be approx. 1″ deep).
Pour 1 tablespoon of the batter into the ghee. It will double in size.
Deep fry on both sides till lightly browned.
Repeat for the remaining batter.
How to proceed:
Drain and soak the hot malpuas into the prepared sugar syrup and allow them to soak for approximately 5 minutes.
Drain the malpuas from the syrup and arrange them on a serving plate.
Points to remember for the chenna:
Make sure that the milk is lukewarm while adding the citric acid mixture.
Do not shock hot milk as it will affect the quality of the chenna.
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.