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Malai Chum Chum

Bengali Malai Chumchum/Chomchom/Chamcham

Bengali Malai Chumchum/Chomchom/Chamcham

Today I'm going to share the recipe of a very popular Bengali sweet "Malai Chumchum". This sweet from Bengal keep the 2nd place just after the very famous sweet "Rosogolla". This sweet is my personal favorite. And my guests always love this sweet, whenever I made these for them. Sometime they asked me to make this sweet for them. But I always forget to take pictures and upload the recipe. So today when I made this "Malai Chomchom" for my hubby's office potluck, I decided to take pictures of them, and share the recipe with you.
This chomchom itself a very popular sweet of Bengali. And this variety of the famous chomchom, even more tasty and delicious all over India. When you put a piece of Malai Chomchom in your mouth , you will forget about your calories, and will enjoy the melt in mouth sweet. The making of this heavenly sweet is little lengthy, but it will worth, when your family will have them and praise you for the effort.

Ingredients

For The Chhana :

  • Whole Milk 6 cups
  • White Vinegar 1/4 cup
  • Water 1/4 cup, to dilute the vinegar

For Sugar Syrup :

  • Sugar 1 cup
  • Water 4 cups
  • Green Cardamom Pods 2

For Malai :

  • Whole Milk 2 cups
  • Heavy Whipping Cream 1 cup
  • Sugar 4 tablespoons
  • Rose Water 1 teaspoon

Pistachio & Saffron Strands for garnishing

About Recipe

Cuisine »

Regional »

Meal »

Ocassion »

Yields »

6

Cooking Level »

Difficult

Preperation Time »

1 Hour(s)

Cooking Time »

1 Hour(s)



Malai Chum Chum


Steps to Prepare

Making Chhana :

Take a large pot, add 2 tablespoons of water in it, and then add the 6 cups of milk into it.

Place the milk on medium heat and bring it to a nice boil. When the milk will start boiling, add the vinegar+water little by little.

When the milk will be curdled completely, green water will be all over the pot, and chhana will be separated, turn off the heat and keep the chhana for 5 minutes as it is.

After 5 minutes, take a large strainer and cheese cloth or white cotton cloth on the strainer, and strain the chhana completely.

Now run cold water over the chhana to remove the smell of the vinegar and to cool the chhana also. Now take 4 corners of the cloth and squeeze the cloth to remove excess water from the chhana.

Cover the chhana with the cheese cloth and place in the strainer, put some weight on the chhana for 20 minutes, this way the excess water will be removed.

Check  How to make Chhana/Paneer

After 20 minutes take the chhana on a clean flat surface and kneed the chhana with your palm for 15 minutes, without stopping. Now make a smooth soft chhana dough.

Make 12 small balls from the chhana dough. Take each chhana ball, roll each one into a smooth oval shaped ball, cover the chomchom with dump cheese cloth and keep aside.

For the Syrup :

Take 1 cup sugar & 4 cups of water in a large pot with enough space in it. Bring the sugar syrup to a nice boil. When the syrup will start boiling, add the crushed cardamom pods, and the chhana balls into the boiling syrup and close the pot with an airtight lid.

Boil the chomchoms for 20 minutes on medium heat. After 20 minutes turn off the heat, but do not open the lid right now. Keep it as it is for 10 minutes.

After 10 minutes open the lid and take the chomchoms out of the syrup and place on a flat large plate in a single layer.

Making the Malai :

Take another non-stick pan add 2 cups of whole milk, heavy whipping cream into the pan and place on medium heat. Let the mil & cream boil for 10-15 minutes until you get the creamy malai texture.

But stir constantly in between, otherwise it will burn from the bottom. Add the sugar & rose water to the malai & mix well. 

When you will get a creamy smooth but liquid Malai, spread over the chomchoms. Let the malai chomchom to cool down at the room temperature.

Sprinkle chopped Pistachios & Saffron strands on the "Malai Chomchom" & keep inside the refrigerator. Remove the "Malai Chochom" just before serving.

This is a very delicate sweet, do not keep it more than 2-3 days in the refrigerator.

Malai Chum Chum


Serving Tips

Serve in lunch menu with steamed rice , papad, and salad. This Dal does not need anything else.

Notes

This is an authentic North Indian dish can be served with rice or roti.