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Paneer Malpua


Paneer Malpua


100 Gram Paneer, grated

100 Gram Khoya

50 Gram Arrowroot

120 Ml Milk

1/4 Tsp powdered Cardamom

Ghee for pan frying

1 Cup Sugar

120 Ml Water

1/8 Tsp Kesar (saffron)

For garnishing blanched Almonds


Place the paneer, khoya, arrowroot and elaichi in a bowl, and beat till smooth.

Mix in enough milk to form a thick smooth batter of dropping consistency.

In a broad pan, dissolve the sugar over low heat in the water, stirring all the time and not letting it come to a boil.

Once it is dissolved increase the heat, add the kesar and let the syrup cook till– a drop on the thumb, pressed with a finger, and pulled apart forms a ‘thread’.

Heat the ghee, drop equivalent to a tablespoon of the batter into it, lower the heat to medium and cook till light brown on both sides. Lift out of the fat and drop into the syrup.

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