Malai Chamcham is a delectable Bengali dessert which is not just fulfilling for the stomach and the heart but also for the soul of sweet lovers. It is a little similar to the popular Bengali dessert Rasgulla, but in my opinion is much more succulent and inviting. Personally, I do not have a sweet tooth but I take pleasure in having Malai Chamcham as it melts in the mouth and does not feel excessively saccharine. There are also a variety of ways to present and relish this wonderful dessert. It is also an ideal sweet dish to have on the menu during festivals and celebrations.
- Milk – 1 Litre +1/4th cup
- Sugar – 2 cups
- Powdered sugar – 1 tablespoon
- Curd – 1 cup (approximately)
- Fresh Cream – 2 tablespoons
- Milk powder – 1/2 cup
- Maida – 1 tablespoon
- Ghee – 1 teaspoon
- Pistachios(Pista) – 6-7 pieces cut in small pieces
- Almond – 3-4 pieces cut in small pieces
- Few strands of saffron (Kesar) soaked in 1 tablespoon of milk
- Cardamoms(elaichi) – 2-3 pieces (Optional)
- Silver leaves for decoration
Servings: 12 pieces
Preparation time: 40 mins.
Cooking Time: 30 mins.
Boil milk in a heavy bottomed pan .
Once it is boiled, add curd slowly to separate the milk from the water completely. Sprinkle water intermittently while milk is getting curdled. Turn off the heat once chhena is prepared.
Drain out the water using a muslin cloth. Hang the chhena in the muslin cloth for around half an hour.
Squeeze chhena so that all the water is drained out and transfer it to a plate.
Mash it for five minutes to make it soft. Add maida and knead again to obtain a smooth consistency.
Now divide into twelve equal portions and roll into oval shaped balls. Keep aside.
Note: You can use lemon as well instead of curd to curdle the milk.
Cooking chhena balls in sugar syrup:
In a large pan, add sugar and water to make sugar syrup.
Add cardamoms. Boil on high flame.
When it starts to boil, gently add chhena balls and cover with a lid.
Boil for 15 minutes on high flame.
Turn off the heat and let it cool completely.
Take out the chhenna balls from the syrup and keep them on a plate.
Preparing stuffing and making chamcham:
In a pan, add ghee and warm it.
Add 1/4th cup milk, cream, powdered sugar, milk powder, chopped almonds, saffron and stir continuously.
When it starts separating from the pan, switch off the heat. Let it cool.
Take oval shaped balls in hand and cut horizontally with knife keeping the other side connected.
Gently fill the stuffing.
Malai chamcham is ready. Garnish with pistachios and silver leaves.