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. So here is the 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
- Heat milk in a non-stick pan and cook, stirring, till reduced to half.
- 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.
- Add 2 tablespoons sugar to milk, mix and cook till sugar melts. Remove from heat and set aside to cool.
- 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.
- 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.
- Drain the malpuas from the ghee and soak in sugar syrup for 5 minutes.
- Drain them from the sugar syrup and serve immediately topped with some cottage cheese, almonds and pistachios and remaining cardamom powder.