Paneer Malpua
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About Paneer Malpua
Paneer Malpua is a delightful North Indian dessert that brings together the creamy richness of paneer with the aromatic allure of cardamom. Made from fresh milk curdled with lemon juice, this dish transforms simple pantry staples into golden, fluffy pancakes that are irresistibly soft and flavorful.
Each malpua is lightly crisp at the edges and beautifully tender within, making it the perfect treat to end a festive meal or satisfy your sweet cravings. Served warm and often garnished with a sprinkle of nuts, Paneer Malpua offers a unique twist on the classic malpua, infusing every bite with a subtle, milky sweetness and a hint of spice.
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Recipe Time & More
Ingredients
- 1 ltr Milk
- 2 tbsp Lemon Juice
- 2 tbsp All Purpose Flour (Maida)
- 1 tsp Cardamom Powder (Elaichi)
- 1.5 tsp Salt (or as per taste)
- 1 tsp Baking Soda
- 1 cup Sugar
- 1 cup Water
- 1.5 Saffron Strands
- Oil (for frying)
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Instructions
- Boil one liter milk in a heavy bottom vessel. Once boiled switch off the flame. Add lemon juice and cover the milk. After some time milk is fully curdled,strain the paneer and wash 2 to 3 times in a fresh water.
- Now we got soft paneer,we mash the paneer very well. We add all purpose flour,cardamom powder and baking soda and mix well. Knead to make smooth dough,cover the dough with muslin cloth for half an hour.
- Take a pan add sugar and water and saffron threads,keep it medium flame for 8 - 10 mins. When it gets stick it means syrup is ready Heat enough oil in a pan to deep fry the paneer malpua. Take a flat patties of medium thickness from the dough
- Not to thin or to thick. Drop it in medium hot oil and let it fry until golden brown. Once done,dip it immediately in the hot syrup. Serve hot.
Recipe Notes
Additional Tips
- For an extra-rich flavor, infuse your milk with a few saffron strands before curdling to make the paneer—this will impart a beautiful golden hue and subtle floral aroma to your malpua.
- If you prefer a tangy undertone, use a touch of orange zest in the batter along with the cardamom; it pairs wonderfully with the creamy paneer and balances the sweetness.
- To ensure light and airy malpuas, let the batter rest for at least 30 minutes before frying; this helps the baking soda activate and results in fluffier pancakes.
- Store leftover malpuas by layering them between parchment paper and refrigerating in an airtight container—gently reheat in a non-stick pan or microwave before serving to restore their softness.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 331kcal | Carbohydrates: 55g | Protein: 1g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3.3g | Monounsaturated Fat: 6.6g | Cholesterol: 1mg | Sodium: 855mg | Sugar: 51g
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Looks so delicious! Thanks for the recipe.
This looks so appetizing! Thank you.
Looks so delectable! Thanks for posting.
Yum! This recipe is a must-try.
Looks so delectable! Thanks for posting.