Malai Chamcham..Bengal Special Sweet | How to make Malai Chamcham..Bengal Special Sweet

By Moumita Malla  |  11th Nov 2015  |  
5.0 from 1 review Rate It!
  • Malai Chamcham..Bengal Special Sweet, How to make Malai Chamcham..Bengal Special Sweet
Malai Chamcham..Bengal Special Sweetby Moumita Malla
  • Prep Time

    0

    mins
  • Cook Time

    60

    mins
  • Serves

    4

    People

164

1





Video for key ingredients

  • How to make Khoya

  • How to make Chenna

About Malai Chamcham..Bengal Special Sweet

Chamcham is very popular traditional Bengali sweet. It comes in a variety of colors, mainly light pink, light yellow and white.

The delicious and mouthwatering Malai Chamcham..Bengal Special Sweet is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Malai Chamcham..Bengal Special Sweet is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Malai Chamcham..Bengal Special Sweet. Moumita Malla shared Malai Chamcham..Bengal Special Sweet recipe which can serve 4 people. The step by step process with pictures will help you learn how to make the delicious Malai Chamcham..Bengal Special Sweet. Try this delicious Malai Chamcham..Bengal Special Sweet recipe at home and surprise your family and friends. You can connect with the Moumita Malla of Malai Chamcham..Bengal Special Sweet by commenting on the page. In case you have any questions around the ingredients or cooking process. The Malai Chamcham..Bengal Special Sweet can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Malai Chamcham..Bengal Special Sweet with other users

Malai Chamcham..Bengal Special Sweet

Ingredients to make Malai Chamcham..Bengal Special Sweet

  • Cow Milk - 2 liters
  • Powdered Sugar - 1/4 cup
  • Grated khoya or mewa - 1 cup
  • Cherries - cut into thin round shape
  • Cardamom Powder - 1/2 teaspoon
  • Yellow food colour - 1 pinch
  • Water - 4 cups
  • Sugar - 2 cups + 1 cup
  • Sooji or Semolina - 1 teaspoon
  • 1 full lemon or Vinegar - 2 tsp (if required)
  • 1 tablespoon - Lemon juice
  • Pistachios - 1 teaspoon (soaked in water peeled and sliced)

How to make Malai Chamcham..Bengal Special Sweet

  1. Take a heavy bottomed vessel, add milk. Bring it to a boil and keep stirring to avoid burning of milk.
  2. Once the milk comes to boil, simmer the gas, start adding the lemon juice and keep stirring (if required, add more lemon juice) cook for a few seconds until the milk solids gets separates from the whey. Switch off the heat.
  3. Pour this curdled milk to the already lined muslin cloth over a strainer, squeeze out all the whey water then rinse chena under the tap water as much as possible.
  4. Now hang the cloth covered chena or paneer tap for 30 minutes. Then remove it from tap and place a heavy weight on chena for another 30 minutes.
  5. After that, remove the cheesecloth from the chenna or paneer.
  6. The Chenna or paneer should not have too much moisture nor should it be too dry.
  7. Take the paneer in a wider plate. Add 1 teaspoon sooji/rava/semolina, to bind the mixture.
  8. First mix the sooji with chenna and then begin to knead for 5 minutes. Knead it well with your palms for 5 to 6 minutes to get smooth texture.
  9. Divide the chena or paneer into equal portions and rolling the balls into oval shapes and then press lightly to make a proper oval shaped chamcham, taking care that there are no cracks.
  10. Prepare all the chamchams in this way.
  11. In the mean while making sugar syrup: Take a large pan, take 2 cups sugar and 4 cups water and bring it to a boil.
  12. You have to use a large pot or pan so that there is enough space for the chamcham to cook and increase/double in size.
  13. Mix and continue to stir the sugar syrup until it is well dissolved, do this process on a medium flame.
  14. When the sugar syrup starts boiling, drop chamcham gently into the sugar syrup, drop according to the size of your pan as I told earlier chamchams need more space expand/double in size.
  15. Cover the vessel with lid. Cook 10 minutes on high flame, then reduce the flame to medium and cook on medium flame for next 30 minutes. Open the lid and gently stir every 5 minutes to ensure even cooking and puffing.
  16. After that, take out all the chamchams in a large bowl. Keep aside.
  17. Add 1 cup more sugar in the remaining sugar syrup, mix well and bring it to a boil. Cook for 4-5 minutes on a medium flame. Pour this sugar syrup on chamchams.
  18. Cover the vessel with lid. Let them be cool. After cooling down, keep it in refrigerator for 5-6 hours.
  19. Mix mewa or khoya with powdered sugar, milk and chopped nuts.
  20. Slice the chomchoms into two halves and stuff with this khoya or mewa mixture. Then close it.
  21. Garnish with silver varak, a piece of cherry and a piece of pistachios.

My Tip:

One can make it using store bought paneer but it taste good when it would be made with homemade freshly chena or paneer.

Reviews for Malai Chamcham..Bengal Special Sweet (1)

Pooja Sagar Shaha year ago

hi moumita why did u add tat 1 extra cup of sugar syrup.. wnt it be over sweet.
Reply