Rajasthani Malpua

Ingredients

For The Chenna

4 1/2 cups full-fat milk

1 1/2 tbsp lemon juice

For The Syrup

1 1/4 cups sugar

For The Malpuas

1 cup chenna (recipe above)

a pinch of nutmeg (jaiphal) powder

1 1/2 tbsp cornflour

a few saffron (kesar) strands

ghee for deep-frying

For The Garnish

1 tbsp almond (badam) slivers

1 tbsp pistachio slivers

Method 

For the chenna

Heat the milk in a deep non-stick pan, add the lemon juice gradually and stir it gently.

The milk will 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.

Strain out all the whey using a strainer and keep the chenna aside for 10 to 15 minutes till all the whey is drained out.

Remove the chenna onto a clean plate and knead gently so that it is free of lumps, taking care not to apply too much pressure while kneading the chenna. Keep aside.

For the sugar syrup

Combine the sugar and 1 cup of water in a broad non-stick pan, mix well and cook on a medium flame for 5 minutes, while stirring continuously.

Remove from the flame and keep aside.

For the malpuas

Combine all the ingredients in a deep bowl and knead well into a dough.

Divide the dough into 10 equal portions.

Place a small piece of wet muslin cloth on a flat surface, place a portion of the dough in the centre and cover with another wet muslin cloth. Fatten it with wet hands to make a 75 mm. (3”) diameter circle.

Heat the ghee in a shallow kadhai and deep-fry the malpua on a medium flame till it turns golden brown in colour from both the sides.

Remove the malpua using a slotted spoon and immerse it in the sugar syrup immediately.

Allow them to soak for approx. 5 minutes.

Repeat the steps 3 to 6 to make 9 more malpuas.

Drain the malpua from the sugar syrup and place it on a serving plate.

Serve hot garnished with almonds and pistachios.