Paneer Malpua with Rabdi


A new post after long time...this time it is superbly soft Paneer Malpua with chilled Rabdi!


Its been long since I shared a recipe. I had written this recipe long time back but could not share as I was busy due to some personal needs.
I had tasted Malpua in Belagavi/Belgaum some years back when I used to stay there for doing my Master's. Since then, had this thought in my mind to make malpua, but not the conventional way, so came up with this easy recipe of Paneer Malpua!

Instead of making the regular malpua thought of giving paneer a chance ...and boy! it was worth a try!
Dip the hot malpua in chilled rabdi...let it soak the radbi for a while and then enjoy!
The dish will turn out heavenly and impress everyone!
In this post I have shared two recipes, one is to make Paneer Malpua and second to make rabdi.
Since these days I have got craze to use Almond Milk Powder/Mix,I used that in rabdi but you can skip it.

Try this recipe of mine and enjoy!






Print

Paneer Malpua with Rabdi
Ingredients
  • For Malpua:
  • 500 ml Whole Milk
  • 2 Tablespoons White Vinegar
  • 2 Tablespoons Khova / Mawa
  • 5 Tablespoons Milk Powder
  • 2 Teaspoons Ghee / Clarified Butter
  • 1/2 Tablespoon Cornflour
  • a pinch Baking Soda
  • For Sugar Syrup:
  • 3/4th Cup Sugar
  • 1/4th Cup Water
  • 1 Teaspoon Rose Essence(Optional)
  • For Rabdi:
  • 500 ml Whole Milk
  • 1/2 Cup - 2 Tablespoons Sugar
  • 1/4 th Cup Khova / Mawa
  • 1/4th Cup Almond Mix (Readymade or almond Powder)
  • as per choice Almonds and Pistachios Chopped
  • A pinch Kesar soaked in 1 Tablespoon warm Milk
  • Ghee to fry
Instructions
First make the Malpua dough.
In a hollow pan,add 500 ml milk and let it boil.
When it starts to boil,add the vinegar and switch of the gas.
The milk will curdle.
In a bowl,place the muslin cloth / cheese cloth and pour the curdled milk.
The cloth will hold the paneer and whey will separate in the bowl.
You can discard the whey or keep it to make rotis.
Collect the paneer in cloth.
Tie a know to the cloth and pour fresh drinking water on it so that vinegar smell will vanish from paneer.
Tie the cloth to the kitchen sink tap so that it will drain water from the washed paneer.
Let it stay for 1/2 to 1 hour.
Then take the paneer in a mixing bowl.
Add khova,milk powder,ghee,soda and cornflour to it and start kneading the dough.
Make a smooth dough out of it.
Let it rest for some time.
Meanwhile make sugar syrup.
In a sauce pan,add water and sugar and let it boil to make sugar syrup.
When the sugar dissolves and the syrup thickens slightly.
Switch off the gas and add rose essence to it.
To make malpua, in a deep frying pan,add ghee to fry the malpuas and let it get hot.
Pinch a dough ball on your palm and flatten it to form like a puri.
When the ghee is hot drop in puri to fry it.
Preferably fry one or max 2 malpuas at a time as they might break.
When the malpua is golden brown and cooked well, drain them and directly drop in sugar syrup.
Repeat this till all dough is consumed.
Let them sink in the syrup and let them sit for 1/2 hour.
Meanwhile make rabdi.
In a shallow pan,add 500 ml milk and let it start boiling.
Make sure it does not get burned.
When it starts to boil,add sugar,khova,almond mix.
cook well till all gets mixed well.
As the rabdi starts to thicken add the chopped dryfruits.
When the rabdi has thickened to a smooth and creamy consistency,switch off the gas and add the kesar.
To serve the Malpua:
In a bowl,place the malpua,pour the rabdi and garnish with chopped dryfruits.
Serve chilled and enjoy!
Details
Prep time: Cook time: Total time: Yield: 6 Servings







Tips:
  • Make the puri from the dough on your palm. This dough is very soft so no need to roll.
  • Fry the maplua till golden and crisp edges.
  • Once fried immediately soak the maplua in warm sugar syrup.
  • Make rabdi and keep it refrigerated so that you can add the malpuas to rabdi.
  • Keep the malpuas soaked in rabdi for sometime before you serve them.
  • Do not make rabdi too thick or the malpuas won't soak in them.







Enjoy :)
Prasanna Hede
Prasanna Hede

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