Goddess Kushmanda, the fourth form of Goddess Durga, is worshiped on the 4th day of Navratri (also known as Navratri Chaturthi). It is believed that it was this form of Adishakti that created the universe with her smile. The goddess derived her name from three different words in Sanskrit i.e. ‘Ku’, which means little, ‘ushma’ which implies warmth and and, which means egg. Devotees across the country worship the Goddess by observing fasts and offering Malpua as bhog.
Today, I present the mini paneer malpua recipe that is sure to delight you to the fullest. Read on to find the full recipe below:
Ingredients:- Paneer malpua
- 100-gram fresh paneer
- 6 – 7 rajgira or singhare ka flour
- 5 – 7 tablespoon ghee
- A pinch of Cardamom powder
- Dry fruits for garnishing
For sugar syrup
- 1/2 cup sugar
- 1/2 cup water
To prepare the sugar syrup, place water in a pan over medium flame. Add sugar to it and stir until fully dissolved. Then add 2-3 tsp milk and stir again, after a few minutes remove the scum that rises to the top. Sugar syrup is made right it has to be sticky or 1-string consistency. Remove the pan from the flame and keep it aside.
In a mixer grinder jar add paneer, rajgira aata cardamom powder and milk grinded it to a fine batter. Ensure that the mixture has a pourable consistency and is not too thick. Once the batter is ready, keep it aside for a few minutes so that the flavor of Cardamom is fully absorbed.
Now heat ghee in a nonstick pan over low flame. Pour a tablespoon of the mixture and spread evenly. Keep the flame low and cook till it is light brown on both sides. Remove the cooked malpua and drain the excess ghee. Drop the malpua in sugar syrup and allow it to soak for 5 minutes. Repeat the same with the remaining batter. Drain the malpuas from the syrup, garnish with pistachios and cashew.
Paneer Malpua is ready for bhog.
By Chhaya Raghuvanshi
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