Ragi Chhena Malpua

By: Rajat Mendhi
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4 malpuas
With its origins in Rajasthan, the Chhena Malpua is a delightful rendition of the traditional malpua, distinguished by the addition of fresh paneer. This cherished dessert made with maida and rava is a staple during festivals. Rajat Mendhi’s version of the malpua introduces a twist to this indulgent treat by swapping all-purpose flour with ragi flour.

For the Malpua

Green cardamom 4 pods
Fennel seeds (saunf) ¼-½ teaspoon, according to taste
Paneer, crumbled ¼ cup
Ragi flour ¼ cup
Rava (sooji) 2 tablespoons
Milk ½ cup, separated
Water ¼ cup, if required
Oil/Ghee ¼ cup

For the Chashni

Sugar ¼ cup
Water ¼ cup

For the Garnish

Almonds, sliced 1 teaspoon

What You Will Need

Cup and spoon measures, a saucepan or cooking pot, a shallow non-stick pan, mixing bowls, a mixer grinder, a ladle, a slotted spoon, paper towels.

Instructions

1

Peel the cardamom pods and keep the seeds aside for the malpua. In a saucepan or a pot, combine the sugar and water listed under ‘Chashni’ along with the deseeded cardamom pods. Bring the mixture to a boil, then simmer for 4-5 minutes. Set the chashni aside.

2

In a mixer grinder, blend the cardamom seeds, fennel seeds, crumbled paneer, ragi flour, rava, and half of the milk until smooth and thickened. Transfer this batter to a mixing bowl and let it rest for 30 minutes.

3

Then gradually add as much of the remaining milk as required, until you get a batter that is of thick consistency, similar to a dosa batter. If the batter seems too thick, add some water. The amount of liquid required will depend on the quality of the millet flour and paneer.

4

Place a shallow non-stick pan on the stove on low to medium heat. Add about an inch of oil or ghee, allowing it to become moderately hot. This can be checked by dropping half a teaspoon or so of the batter into the oil. It should rise up and float on the top within a second or two if adequately hot.

5

Pour a ladleful of the malpua batter into the centre of the pan. Use a slotted spoon to cover the centre of the malpua with some hot oil or ghee; cook until it is lightly golden-brown. Flip the malpua once the top appears golden-brown, cooking both sides for 3-4 minutes in all.

6

As the malpua cooks, warm the chashni again on a separate burner.

7

Once cooked, remove the malpua and drain any excess oil or ghee onto a paper towel. Then immerse the hot malpua into the warm chashni for about 15-20 minutes.

8

Repeat with the remaining batter.

9

Serve the malpuas warm, garnished with sliced almonds.

Tips:

Do not turn the malpuas while cooking them, until the top looks golden-brown. This takes about 2-3 minutes.

Variations:

  1. The malpuas can also be served with rabdi. 
  2. Flour made from freshly ground barnyard millet, or jowar, proso, kodo, bajra, or little millet flour can be used instead of ragi flour.

Rajat Mendhi is a consulting chef and founder of Bombay Picnics, which crafts culinary experiences that evoke a sense of home and comfort. Formerly a brand and marketing strategist, he now creates innovative menus for restaurants in Mumbai, Goa, and Pune. 

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