MALAI CHAM CHAM RECIPE | BENGALI SWEET CHAM CHAM | CHOMCHOM RECIPE

) Take 1 litre milk in a heavy bottom pan. Put the flame in medium high and let the milk boil. TIP: : While boiling the milk, put the flame in medium and stir occasionally. Otherwise, the milk will stick to the bottom of the pan and a burning smell may get induced into the milk. 2.Once the milk starts boiling, put the flame on lowest. 3 .On the other side, cut the Lemon into two pieces. Squeeze out the lemon juice into the milk with the help of a lemon squeezer. Stir it slowly and let the milk curdle. Stir for 1-2 minutes in lowest flame until the water gets separated completely. Switch off the flame and add 1 cup of cold water into the pan to stop the chenna to get cooked further. Stir it. 5.On the other hand, take a large bowl and place a sieve on it. Put a Muslin cloth on the sieve. Pour the curdled milk immediately to the Muslin cloth. Add 1 more cup of cold water into it and wash the chenna. 6.Stir the Chenna gently for a minute with the help of a spatula to cool it off. Gather the corners of the cloth. Squeeze the excess water and then tie a tight knot of the cloth. Hang the Chenna for at least 30 minutes. 7.For shaping the chenna for sweet After 30 minutes, put the Chenna on a large plate. Break the Chenna with the help of fingers. Add 1 teaspoon fine Semolina and 1 teaspoon sugar into it. 8.Put pressure of your palm to break the grains of Chenna. Gather them at a place and again knead it in the same process for 4-5 minutes. Knead it until the dough becomes soft and smooth. Make sure there are no grains. 9.Divide the dough into 10-11 equal portions. Take one small portion at a time in your hand and make a small cylindrical shape for the sweet with the Chenna portion. 10 . Divide the dough into 10-11 equal portions. Take one small portion at a time in your hand and make a small cylindrical shape for the sweet with the Chenna portion. 1For making the sugar syrup Add water and sugar into a large wide pan and put the flame on high. 1Once it starts boiling, check whether it has any dirt inside the syrup. If you observe any dirt, then add 1-2 tablespoons milk. While the syrup starts boiling, the dirt will come on the top like froth. Discard the dirt with the help of a spoon. If there is no dirt, then skip this step. 13 . Boil the syrup for 3-4 minutes. Put the flame in low and dunk the cylindrical shaped Chenna into sugar syrup one by one immediately. 14.Put the flame on high and cover the pan. Let them cook for 10 minutes. Don’t stir the sweet in between. They are very soft and may break. While they get boiled in the sugar syrup, they will rotate automatically. 1After 10 minutes, the size of the sweets will be double in size. 16.Put the flame in medium low and cook it for another 10-12 minutes with cover. 17 .Switch off the flame and allow it to rest. 18.Take another pan to prepare the malai and add 1 cup of milk into it. Put the flame in medium until the milk starts boiling. Stir in between. 1Add 3 tablespoons of mawa into the milk and stir it properly. Cook the milk and mawa together for 10-15 minutes in medium low flame until you get the perfect creamy texture of the malai. Note: The consistency of the malai should neither be too thick nor too runny. It should be smooth, rich and creamy in texture. 20 .Add sugar, cardamom powder into the malai and stir it. Cook it for another couple of minutes in low flame and switch off the flame. Transfer the malai in a flat container and wait until it cools down. 2On the other hand, take out the sweets (Step 3on a separate plate. Take each sweet on your hand and press it between your palms to squeeze out some sugar syrup from it. Then transfer the sweets into the malai filled flat container. Sprinkle some grated mawa and a pinch of cardamom powder over the top of each sweets. 22.Refrigerate the sweets to rest for 6 hours. 23 .Chop some pistachios and sprinkle on the malai cham cham before serving....

Serving Instruction Serve the malai cham cham recipe chilled or at room temperature to enjoy the best taste. Take the pieces of malai cham cham out on a serving plate or in a serving bowl with some malai and enjoy the Bengali delicacy.

How to store malai chamcham? Malai cham cham is a very soft and delicate sweet. You can store it in an airtight container in refrigerator for 2-4 days but not more than that.