Chenna malpua

Posted on July 15, 2009. Filed under: Sweets | Tags: , , , |

Delicate and lacy malpuas made with fresh paneer.

Cooking Time : 30 mins.
Preparation Time : 20 mins.

Makes 20 malpuas.

For the malpuas
1 cup cold milk

1 cup chenna

4 tablespoons plain flour (maida)
4 tablespoons cornflour
For the syrup
1 1/4 cups (250) sugar
a few drops kewda essence
Other ingredients
ghee for deep frying
1. Dissolve the sugar in 1 cup of water and boil for 5 minutes.
2. Cool slightly and add the kewda essence.
For the malpuas
1. Mix the chenna, milk, plain flour and cornflour in a bowl and make a smooth batter by blending the mixture in a blender.
2. Heat ghee in a shallow non-stick pan (the ghee should be approx. 1″ deep).
3. Pour 1 tablespoon of the batter into the ghee. It will double in size.
4. Deep fry on both sides till lightly browned.
5. Repeat for the remaining batter.
How to proceed
1. Drain and soak the hot malpuas into the prepared sugar syrup and allow them to soak for approximately 5 minutes.
2. Drain the malpuas from the syrup and arrange them on a serving plate.
3. Serve warm.


This is the basic ingredient used in most Bengali sweets.

Cooking Time : 10 mins.
Preparation Time : 5 mins.

Makes approx. 1cup.

1 litre cow’s milk
1/2 teaspoon citric acid (nimbu ke phool)
1. Dissolve the citric acid in 1/2 cup of water and keep aside.
2. Bring the milk to a boil in a pan, stirring continuously.
3. Remove from the fire and stir for 5 to 7 minutes till the milk is slightly cool.
4. Add the citric acid solution and stir the milk gently.
5. The milk mill 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.
6. Strain out all the whey using a clean damp muslin cloth.
7. Fold all the 4 sides of the muslin cloth and twirl it gently so that all the whey that is in the milk solids gets evenly drained out.
8. Gather the cloth from all 4 sides and squeeze the chenna lightly about 3 to 4 times so that most of the whey gets drained out.
9. Remove the chenna onto a clean plate and knead gently so that it is free of lumps and take care not to apply too much pressure while kneading the chenna.
10. It is advisable to use this almost immediately.
11. Use as required.
Points to remember :
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.
Always use fresh chenna for making rasgullas.

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