Hey everyone, it is Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, sweet cottage cheese and mango leather pancakes (chhanar malpua). It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Sweet Cottage Cheese and Mango Leather Pancakes (Chhanar Malpua) is one of the most popular of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Sweet Cottage Cheese and Mango Leather Pancakes (Chhanar Malpua) is something that I have loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook sweet cottage cheese and mango leather pancakes (chhanar malpua) using 15 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Sweet Cottage Cheese and Mango Leather Pancakes (Chhanar Malpua):

1. Get 200 grams Fresh cottage cheese
2. Get 250 ml Milk
3. Prepare 50 grams Semolina
4. Prepare 65 grams All purpose flour
5. Make ready 1 teaspoon Fennel seeds
6. Prepare 100 grams Aamshotto or Aam papad
7. Get 30 grams Raisins
8. Prepare 70 grams Cashew nuts
9. Prepare Pinch Salt
10. Make ready Ghee for frying
11. Get *****
12. Get For Sugar syrup:
13. Make ready 200 grams Sugar
14. Prepare 1/2 teaspoon Cardamom seeds
15. Get 200 ml + 1 cup Water

Instructions to make Sweet Cottage Cheese and Mango Leather Pancakes (Chhanar Malpua):

1. In a food processor pulse the cottage cheese and milk together to make a creamy blend.
2. Add semolina and flour and pulse again. Make sure there are no lumps.
3. Pour in a bowl. Add fennel seeds, roughly chopped cashew nuts and raisins and the aamshotto/aam papad chopped in small cubes. Mix and keep aside for 15 minutes.
4. Make the sugar syrup in the mean time.
5. Place sugar and water in a pan and keep on the flame. Once sugar dissolves add the cardamom seeds, do not stir.
6. Let the syrup turn a golden, pour in the remaining water which you should warm a little in advance. Let it simmer away for another 5 minutes, until sticky.
7. Now heat ghee (or oil or a mix of both) in a deep pan. With a round ladle pour in one ladle of the batter at a time spreading it lightly to form a disc. Deep fry until golden in the centre and dark brown on the sides.
8. Take out of the oil and put it in the syrup. Do it in batches and let each batch soak in the syrup for at least 10 minutes.
9. Remove malpua on a plate and pour the remaining syrup on top. Garnish with nuts and raisins and serve warm or cold.
10. Ready to serve and ENJOY!

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