Preparation Time: 10 mins
Cooking Time: 25 mins
Total Time: 35 mins
Cooking Time: 25 mins
Total Time: 35 mins
Ingredients For The Chenna
4 1/2 cups full-fat milk
1 1/2 tbsp lemon juice
4 1/2 cups full-fat milk
1 1/2 tbsp lemon juice
Ingredients For The Syrup
1 1/4 cups sugar
1 1/4 cups sugar
Ingredients For The Malpuas
1 cup chenna (recipe above)
a pinch of nutmeg (jaiphal) powder
1 1/2 tbsp cornflour
a few saffron (kesar) strands
ghee for deep-frying
1 cup chenna (recipe above)
a pinch of nutmeg (jaiphal) powder
1 1/2 tbsp cornflour
a few saffron (kesar) strands
ghee for deep-frying
Ingredients For The Garnish
1 tbsp almond (badam) slivers
1 tbsp pistachio slivers
1 tbsp almond (badam) slivers
1 tbsp pistachio slivers
Method for cooking
For the chenna
1 Heat the milk in a deep non-stick pan, add the lemon juice gradually and stir it gently.
2 The milk will curdle and the whey will separate. The whey has to be clear thus indicating the milk has completely curdled. Allow it to rest for 3 to 4 minutes.
3 Strain out all the whey using a strainer and keep the chenna aside for 10 to 15 minutes till all the whey is drained out.
4 Remove the chenna onto a clean plate and knead gently so that it is free of lumps, taking care not to apply too much pressure while kneading the chenna. Keep aside.
1 Heat the milk in a deep non-stick pan, add the lemon juice gradually and stir it gently.
2 The milk will curdle and the whey will separate. The whey has to be clear thus indicating the milk has completely curdled. Allow it to rest for 3 to 4 minutes.
3 Strain out all the whey using a strainer and keep the chenna aside for 10 to 15 minutes till all the whey is drained out.
4 Remove the chenna onto a clean plate and knead gently so that it is free of lumps, taking care not to apply too much pressure while kneading the chenna. Keep aside.
For the sugar syrup
1 Combine the sugar and 1 cup of water in a broad non-stick pan, mix well and cook on a medium flame for 5 minutes, while stirring continuously.
2 Remove from the flame and keep aside.
1 Combine the sugar and 1 cup of water in a broad non-stick pan, mix well and cook on a medium flame for 5 minutes, while stirring continuously.
2 Remove from the flame and keep aside.
For the malpuas
1 Combine all the ingredients in a deep bowl and knead well into a dough.
2 Divide the dough into 10 equal portions.
3 Place a small piece of wet muslin cloth on a flat surface, place a portion of the dough in the centre and cover with another wet muslin cloth. Fatten it with wet hands to make a 75 mm. (3”) diameter circle.
4 Heat the ghee in a shallow kadhai and deep-fry the malpua on a medium flame till it turns golden brown in colour from both the sides.
5 Remove the malpua using a slotted spoon and immerse it in the sugar syrup immediately.
6 Allow them to soak for approx. 5 minutes.
7 Repeat the steps 3 to 6 to make 9 more malpuas.
8 Drain the malpua from the sugar syrup and place it on a serving plate.
9 Serve hot garnished with almonds and pistachios.
1 Combine all the ingredients in a deep bowl and knead well into a dough.
2 Divide the dough into 10 equal portions.
3 Place a small piece of wet muslin cloth on a flat surface, place a portion of the dough in the centre and cover with another wet muslin cloth. Fatten it with wet hands to make a 75 mm. (3”) diameter circle.
4 Heat the ghee in a shallow kadhai and deep-fry the malpua on a medium flame till it turns golden brown in colour from both the sides.
5 Remove the malpua using a slotted spoon and immerse it in the sugar syrup immediately.
6 Allow them to soak for approx. 5 minutes.
7 Repeat the steps 3 to 6 to make 9 more malpuas.
8 Drain the malpua from the sugar syrup and place it on a serving plate.
9 Serve hot garnished with almonds and pistachios.
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