Malpua With Gulab Jamun Mix & Paneer
Malpua is a sweet dish close to my heart and I have taste both the Bengali version and the ones made in the north. I like both of them equally. My hands have been itching to try out this recipe that I thought of and scoured the internet to find if such a one exists. There are a hundred recipes of Malpua with Gulab Jamun mix, but what makes this one different is the use of Paneer(cottage cheese) and Wheat flour. Using Paneer makes the Malpuas soft and fluffy on the inside and wheat flour gives it a little crunch on the exterior.
This is the first time I’m trying out this version and I am happy that it turned out well. Sometimes our hunches do work, and this time the hunch was to use paneer with the mix. The Bengali version of Malpua uses Chenna or paneer along with refined flour though.
The sugar syrup here is a very thin one as it is only to keep the Malpuas moist. I have also made an instant Rabri, the recipe of which I am posting, but I am not uploading the pictures as I couldn’t click any, since the Rabri here was made as an afterthought.
I have a Pineapple Rabri recipe here on the blog which you can refer to. This is the authentic way of making Rabri. Whereas what I have made with the Malpua is a shortcut one, which was made as an accompaniment with the Malpua.
Here is the recipe of Malpua from Gulab Jamun Mix-
TOTAL TIME: 40Mins COURSE: DESSERT/SWEET
AUTHOR: Rajni Ram
Gulab Jamun Mix 1 cup
Paneer 100 gm minced
wheat flour 1/2 cup
Sugar 1 tbsp( for batter)
Milk 1 cup (or more if required)
Sugar for syrup 1 cup
Water for sugar syrup 1/2 cup
Elaichi/green cardamom 2 pods
Fennel seeds 2 pinches
Oil for frying
Directions for making the batter:
In a bowl take the Gulab Jamun Mix. Mince the paneer in a blender and add it to the Gulab Jamun mix in the bowl, add the wheat flour followed by the 1 tablespoon sugar. Nicely mix them all together to a dry mixture. Now adding milk little by little whisk to form a pouring consistency batter( like dosa batter or a little thicker). Now add the fennel seeds to the batter and mix.
Directions to make the sugar syrup:
In a pan/ flat vessel take one cup sugar, add 1/2 cup water, and put it on the flame. Stirring continuously so that the sugar dissolves, allow it to boil for 2 to 3 minutes, and put off the flame. String consistency of the syrup is not required in this recipe. Add 2 cardamom pods while boiling the syrup.
Directions for making the Malpua:
Next, take oil for frying in a flat Karahi or pan preferably and heat. The flame should be medium-high. The oil should not be too hot, nor warm. When you put a little batter, it should sizzle. Now take a scoop of batter in a ladle and pour it into the hot oil. The batter will spread out by itself, like pancakes. Cook on one side and flip it over and cook on the other until both sides are equally golden brown. Remove from oil and drop in the sugar syrup for 10 seconds. Remove and store in a container. If storing for more than a day, let the Malpuas remain in the sugar syrup itself, so that they stay moist. Enjoy the sweet dish. Bon Appetit.
Directions to make instant Rabri ( optional) No pictures for this.
Milk 1 cup
Sugar 2 tsp
Milk powder 2 tbsp
Directions for Rabri: Take one cup of milk and boil. When it reduces to half, add 2 tsp sugar and 2 tablespoons of milk powder and stir nicely. Within 2 minutes it will reach the desired consistency. Put off the flame and let it cool completely before plating.
STEPWISE RECIPE FOLLOWS:
1. Assemble all ingredients. In a bowl add the Gulab Jamun mix, Paneer, wheat flour, sugar, and mix. Now add milk little by little to make a batter of flowing consistency. Add fennel seeds, mix it in, and keep the batter aside.
2. To prepare the sugar syrup, add 1/2 cup water to 1 cup sugar and put it on the flame to boil. Keep stirring for the sugar to dissolve and boil for 2 to 3 minutes, not more. Put off flame and cool. Add 2 cardamom pods while boiling.
3. In a flat pan/Karahi take oil for deep frying and heat. The flame should be medium-high and the oil should be hot, but not smoking hot. When the batter is poured, it should sizzle. Now take a scoop full of batter and pour it in the oil. Let it spread by itself. Fry until it turns golden brown on one side and then flip it and fry until golden brown on the other side too.
4. Now put the fried Malpua into the sugar syrup and remove after a few seconds if serving immediately. If storing for a day, let the Malpuas remain in the syrup so that they remain moist.
5. Serve warm with Rabri or just as it is.
1. If the sugar syrup solidifies after some time, add a tablespoon of water and put it on the flame and keep the flame very low. The syrup will loosen. Put off the flame. You can keep repeating this process until all the Malpuas are fried, if required.
2. A flat pan or Kadai is the perfect one for frying this sweet as in a curved Kadai the batter may turn to a ball and roundish, instead of a flat pancake-like shape.
3. Before pouring the batter, check if the oil is hot, by dropping some batter gently into the oil. If it sizzles immediately, the oil is ready for frying.
If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.