How to make Jain Paneeri Malpua -
Malpua served topped with paneer .
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Paneer (cottage cheese) (पनीर), Refined flour (maida) (मैदा)
Cuisine : Fusion
Course : Mithais
For more recipes related to Jain Paneeri Malpua checkout Paneer Pethe Ke Laddoo. You can also find more Mithais recipes like Gulab-E-Gulkand - Cook Smart, Singhara Barfi, Khajur Dryfruit ki Barfi, Anjeer Barfi.
Jain Paneeri Malpua Recipe Card
English: Cottage Cheese A favourite with the vegetarians, paneer made from milk is quite common, especially paneer recipes are quite popular in the Indian subcontinent. You can make it fresh, chhena – an another version or just use the ones that are readily available in the market to prepare everything from simple snacks, curries, sabzis, mithais, desserts and the likes. An ingredient that can be relished in the raw form too – try serving it as a starter just sprinkled with a little chaat masala, black salt and chilli powder!
Prep Time : 6-10 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Jain Paneeri Malpua Recipe
Paneer (cottage cheese) grated ½ cup
Refined flour (maida) ½ cup
Sugar ½ cup + 2 tablespoons
Milk ½ litre
Semolina (rawa/suji) 1 tablespoon
Green cardamom powder ½ teaspoon + for sprinkling
Ghee for cooking
Pistachios finely chopped For topping
Almonds finely chopped For topping
Method
Step 1
Heat milk in a non-stick pan and cook, stirring, till reduced to half.
Step 2
To prepare sugar syrup, heat ½ cup sugar in another non-stick pan. Add same quantity of water and cook till sugar melts. The syrup should not have one string consistency nor should it be too watery. Keep the syrup warm.
Step 3
Add 2 tablespoons sugar to milk, mix and cook till sugar melts. Remove from heat and set aside to cool.
Step 4
Add refined flour to the milk mixture and whisk well. Add semolina, whisk and set aside for 15-20 minutes. Add ½ teaspoon cardamom powder and mix well into a smooth batter.
Step 5
Heat ghee in a non-stick pan. Pour a ladle full of batter, spread to make a small thin disc and cook till evenly golden on both sides. This is malpua. Similarly make other malpuas.
Step 6
Drain the malpuas from the ghee and soak in sugar syrup for 5 minutes.
Step 7
Drain them from the sugar syrup and serve immediately topped with some cottage cheese, almonds and pistachios and remaining cardamom powder.
Nutrition Info
Calories : 1424 Kcal
Carbohydrates : 177.3 gm
Protein : 39.9 gm
Fat : 61.7 gm
Other : Riboflavin- 1.1mg
Prep Time : 6-10 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Jain Paneeri Malpua Recipe
Paneer (cottage cheese) grated ½ cup
Refined flour (maida) ½ cup
Sugar ½ cup + 2 tablespoons
Milk ½ litre
Semolina (rawa/suji) 1 tablespoon
Green cardamom powder ½ teaspoon + for sprinkling
Ghee for cooking
Pistachios finely chopped For topping
Almonds finely chopped For topping
Method
Step 1
Heat milk in a non-stick pan and cook, stirring, till reduced to half.
Step 2
To prepare sugar syrup, heat ½ cup sugar in another non-stick pan. Add same quantity of water and cook till sugar melts. The syrup should not have one string consistency nor should it be too watery. Keep the syrup warm.
Step 3
Add 2 tablespoons sugar to milk, mix and cook till sugar melts. Remove from heat and set aside to cool.
Step 4
Add refined flour to the milk mixture and whisk well. Add semolina, whisk and set aside for 15-20 minutes. Add ½ teaspoon cardamom powder and mix well into a smooth batter.
Step 5
Heat ghee in a non-stick pan. Pour a ladle full of batter, spread to make a small thin disc and cook till evenly golden on both sides. This is malpua. Similarly make other malpuas.
Step 6
Drain the malpuas from the ghee and soak in sugar syrup for 5 minutes.
Step 7
Drain them from the sugar syrup and serve immediately topped with some cottage cheese, almonds and pistachios and remaining cardamom powder.
Nutrition Info
Calories : 1424 Kcal
Carbohydrates : 177.3 gm
Protein : 39.9 gm
Fat : 61.7 gm
Other : Riboflavin- 1.1mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
