Chanaar Maal Poa -

Chanaar Maal Poa

Servings 4

Prep Time 20

Cook Time 20

Total Time 40

Ingredients

250 g chhana fresh paneer or ricotta
50 g khoa mawa
1 tsp flour maida
¼ tsp saunf sweet fennel seeds
A few soaked and chopped cashew nuts
A few saffron strands
Ghee for frying

For the syrup:

1 cup sugar
1 cup water
A few saffron strands

Instructions

Make the syrup: In a saucepan, combine sugar, water, and saffron strands. Heat until the sugar dissolves completely. Keep the syrup warm.
Prepare the dough: In a mixing bowl, combine chhana, khoa, flour, chopped cashew nuts, and fennel seeds. Mix tightly until smooth and firm.
Shape the Malpoa: Divide the mixture into small balls. Flatten each ball into a round using your hands. Place each round on a wet muslin or cotton cloth and pat gently to shape and seal the sides.
Fry: Heat ghee in a pan over low to medium heat. Fry the prepared rounds slowly until golden brown.
Soak in syrup: Immediately place the fried Malpoas into the warm saffron syrup. Let soak for about 30 minutes.
Serve: Serve warm or at room temperature, optionally garnished with extra saffron or cashews.

Notes

Chhanaar maal poa is special because it brings together traditional pancakes and rich cottage cheese in a way that is luxurious, comforting and full of Bangladeshi flavours and soul. It’s often prepared during winter festivals and family gatherings. The use of homemade "chhana" and rice flour fritters results in this dish that’s crispy edged, creamy centred and filled with syrup.

Author: Dr. Simeen Akhter

Course: Dessert

Cuisine: Bangladeshi