Chena Malpua: A Delicate Bengali Dessert with Jaggery Syrup
35 minutes
1214 reads
About Chena Malpua: A Delicate Bengali Dessert with Jaggery Syrup
Experience the melt-in-your-mouth magic of Chena Malpua, a beloved Bengali treat perfect for festive occasions. This isn't your average malpua; fresh chena (paneer) adds an irresistible softness that will have you hooked.Unlike traditional recipes, this version boasts a rich jaggery syrup with deep caramel notes, beautifully complementing the delicate chena. Semolina, milk powder, and plump raisins further enhance the texture and flavor.These delectable fritters offer a symphony of tastes and textures, making them an unforgettable dessert experience. Prepare to be wowed!
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See the 30-Day PlanRecipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
For the Jaggery Syrup
- 1 cup Jaggery
- 2 Cardamom Pods green
- 1/2 cup Water
For the Chena Malpua
- 250 gm Cottage Cheese (fresh paneer)
- 2 tbsp Semolina suji
- 2 tbsp Milk Powder
- 1/4 cup Raisins
- 1 pinch Saffron Strands
For Frying
- 1 cup Ghee Or Vegetable Oil for frying
Instructions
- In a saucepan, combine the jaggery, green cardamom pods, and water. Bring to a simmer over medium heat, stirring until the jaggery dissolves completely.
- Continue simmering for a few minutes until the syrup slightly thickens. Remove from heat and set aside.
- In a mixing bowl, mash the chena until smooth. Add the semolina, milk powder, and saffron strands. Mix well to form a soft dough. This will create the base for the malpua.
- Divide the dough into small portions. Flatten each portion slightly and place a few raisins in the center. Gently shape into small round balls, ensuring the raisins are enclosed.
- Heat ghee or vegetable oil in a deep frying pan over medium heat. Gently slide the chena balls into the hot oil. Fry a few at a time to avoid overcrowding the pan.
- Fry the malpua until golden brown and cooked through, turning occasionally for even browning. Remove from the oil and place on a plate lined with paper towels to drain excess oil.
- Gently dip the fried malpua into the warm jaggery syrup, ensuring they are coated evenly. Allow them to soak in the syrup for 20-30 minutes. This allows the malpua to absorb the delicious jaggery flavor.
- Serve the Chena Malpua warm, garnished with a few extra saffron strands if desired.
Recipe Notes
Good To Know
- For an extra creamy texture, knead the chena thoroughly until smooth before mixing with other ingredients; this helps prevent graininess in the malpua.
- If you’d like a richer flavor, infuse the jaggery syrup with a pinch of saffron and a few crushed cardamom pods while it simmers, then strain before dipping the malpuas.
- To reheat leftover malpuas without drying them out, steam them lightly or warm briefly in the microwave covered with a damp cloth to retain softness.
- Garnish the malpuas with chopped pistachios or a drizzle of reduced rabri (thickened sweetened milk) just before serving for an elevated festive presentation.
Expert Tips
- For a crispier malpua, flatten the dough slightly thinner before frying.
- Adjust the sweetness of the jaggery syrup to your preference by adding more or less water while simmering.
- Experiment with different toppings like shredded coconut, chopped nuts, or a sprinkle of powdered sugar.
Storage Instructions
- Store leftover malpuas in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
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Recipe Nutrition
Calories: 17kcalCarbohydrates: 3gProtein: 1g
Geeta Biswas
Articles: 919
6 Comments
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Looks so wonderful! Thanks for posting.
Looks so good! Can’t wait to try it.
Looks incredible! Thanks for the details.
Good recipe
Looks so delectable! Thanks for posting.
Such a flavorful dish! Can’t wait to taste it.