Kesariya Paneer Malpuas

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Kesariya Paneer Malpuas


Malpua is a popular North Indian recipe made during festivals and special occasions. Prepared with wheat fine flour and semolina, this is a quick dessert recipe that you can make for your loved ones. Try this easy sweet dish recipe with an addition of dry fruits and kesariya flavour

Cooking Time

Preparation Time :30 Min

Cook Time : 20 Min

Total Time : 50 Min


Serves : 8
  • 1 cups for batter: all purpose flour

  • 2 tbsp paneer

  • 1 tbsp suji /semolina

  • 1 tsp fennel seeds/saunf

  • 2 nos green elaichi crushed into powder

  • 1 pinch baking soda

  • 1/2 cups water approximately

  • 3 tbsp whole milk powder

  • 3 tbsp yogurt

  • 3 tbsp ghee for frying

  • 1/2 cups for sugar syrup:sugar

  • 1/4 cups water

  • 2 nos cardamoms, crushed

  • 2 pinch saffron strands/kesar

  • 1 tsp rose essence or kewra essence

  • 2 tbsp almonds sliced

  • 2 tbsp pistachios, blanched and sliced

  • 1 tsp melon seeds

  • 1 tbsp fresh rose petals


  • In a mixing bowl take all purpose flour, and all ingredients except baking soda and ghee, listed under batter and mix well Add 1/2 cup water and begin to stir to a thick flowing batter without lumps.
  • Allow the batter to rest for 30 minutes.
  • Preparation of sugar syrup:
  • Heat sugar and water on a low flame and simmer this mixture.
  • Stir well so that the sugar dissolves completely.
  • Keep stirring on a low flame until you get a 1/2 inch string or 1 string consistency in the sugar syrup.
  • Switch the gas off and add rose essence and saffron strands and mix well.
  • The syrup needs to be kept warm.
  • Now heat ghee in a flat pan or griddle.
  • While the ghee is heating up add 1 pinch of soda to the malpua batter and mix very well.
  • Lower the flame and now take a big ladle full of the batter and gently pour it in hot ghee.
  • Spread the batter lightly with the back of the spoon.
  • Make 2 to 3 malpuas at a time depending on the size of the pan.
  • Fry on a low to medium flame until crisp and golden flipping the malpuas a couple of times occasionally.
  • Drain them out when done and immediately place them in the warm sugar syrup.
  • Gently coat the malpuas with the sugar syrup with a spoon for a minute or two.
  • Remove them and place them in a serving tray or plate.
  • Prepare all malpuas this way and coat them with the sugar syrup.
  • Garnish with sliced dry fruits , cardamom powder and fresh rose petals.
  • Serve hot malpuas with love.