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How To make Paneer Malpua? | Instant Paneer Malpua Recipe

Paneer Malpua is a sweet and delicious Indian dessert that is perfect for any occasion. Malpua is a traditional Indian sweet that is made by deep-frying batter, and Paneer is a type of Indian cheese made by curdling milk. Paneer Malpua combines the two to create a sweet, creamy, and indulgent dessert that is sure to satisfy your sweet tooth. In this recipe, we will be using homemade paneer to make the malpua, which will give it a unique and authentic taste.

Here is a breakfast recipe that is easy to prepare and delicious to eat.


For Paneer:

  • 1 liter full-fat milk
  • 2 tbsp lemon juice

For Malpua:

  • 1 cup all-purpose flour
  • 1/2 cup semolina
  • 1/4 cup paneer (grated)
  • 1/4 cup khoya (milk solids)
  • 1/2 tsp baking powder
  • 1/2 tsp fennel seeds
  • 1/2 tsp cardamom powder
  • 1/2 cup sugar
  • 1 cup water
  • Oil for frying


  • Start by making the paneer. Heat the milk in a heavy-bottomed pan over medium heat until it comes to a boil. Once the milk starts boiling, reduce the heat to low and add the lemon juice. Stir the milk gently until it curdles and the whey separates from the curd.
  • Remove the pan from the heat and let it sit for a few minutes until the curd has fully separated from the whey. Then, strain the curdled milk using a cheesecloth or a fine mesh strainer. Rinse the paneer under cold water to remove any lemony flavor.
  • Once the paneer has cooled down, crumble it into small pieces and keep it aside.
  • In a mixing bowl, combine the all-purpose flour, semolina, grated paneer, khoya, baking powder, fennel seeds, and cardamom powder. Mix well.
  • Slowly add water to the mixture to make a thick batter. The batter should be thick enough to coat the back of a spoon.
  • Heat oil in a pan over medium heat. Once the oil is hot, reduce the heat to low.
  • Using a ladle, pour the batter into the hot oil to make small pancakes. Fry the malpuas until they are golden brown on both sides. Remove them from the oil and place them on a plate lined with paper towels to absorb any excess oil.
  • Repeat the process until all the batter is used up.
  • In a separate pan, combine the sugar and water to make a syrup. Bring the mixture to a boil and then reduce the heat to low. Let the syrup simmer for a few minutes until it thickens slightly.
  • Once the syrup is ready, dip the fried malpuas into the syrup and let them soak for a few minutes.
  • Serve the paneer malpuas hot or cold, garnished with chopped nuts or fresh fruit.


  • Make sure the oil is not too hot, or the malpuas will burn.
  • The batter should be thick enough to coat the back of a spoon. If it is too thin, the malpuas will not hold their shape.
  • The syrup should be warm when you dip the malpuas into it. If it is too hot, the malpuas will become too soft and fall apart. If it is too cold, they will not absorb the syrup properly.
  • You can also add saffron to the syrup to give it a nice flavor and color.
  • Enjoy your delicious and indulgent Paneer Malpua!
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