For making the chenna/paneer, in a pan bring the milk to a boil. Once it starts boiling pour the yogurt on it. Let the milk curdle. Once the milk curdles immediately turn off the heat and leave it for 2 minutes.

Now drain off the water and add the chilled water to the curdled milk. Leave it aside for 2 to 3 minutes. Filter and collect the cheese in a cheese cloth or muslin cloth. Let the water drain completely. Then squeeze and drain off the water nicely and then crumbled it and keep aside. 

Blend the mango and crumbled chenna in a blender till smooth. In a bowl add the flour, suji, sugar, curd and the mango mixture and mix well. 

Add the milk and make a smooth batter without lumps. The batter should not be too thick nor thin. Keep aside for 5-10 minutes. If the batter becomes thick add little milk and thin it. 

For making sugar syrup add the water in a sauce pan and bring to boil. Add the sugar, crushed cardamom and boil till the syrup becomes thick and sticky but do not form any string consistency. 

Now heat ghee in a frying pan. When the oil is hot, reduce the heat and pour the batter with a ladle into small round like disc. Fry them in low-medium heat till the center becomes brown and the sides becomes crisp. 

Dip the fried Malpua in the sugar syrup for about 10 minutes.

Garnish with chopped nuts and serve.