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

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ByMoumita Malla
Created on 11th Nov 2015
  • Malai Chamcham..Bengal Special Sweet, How to make Malai Chamcham..Bengal Special Sweet
Malai Chamcham..Bengal Special Sweetby Moumita Malla
  • Malai Chamcham..Bengal Special Sweet | How to make Malai Chamcham..Bengal Special Sweet (53 likes)

  • 1 review
    Rate It!
  • By Moumita Malla
    Created on 11th Nov 2015

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.

Malai Chamcham..Bengal Special Sweet is a delicious and yummilicious dish which is one of the popular dish of West Bengal. Malai Chamcham..Bengal Special Sweet is an easy yet mouthwatering recipe for you to enjoy. It is a great alternative when you want something really perfect to eat. Restaurant style Malai Chamcham..Bengal Special Sweet is liked by everyone and is easily available at almost every restaurant. You can also call it as a quick and easy recipe which you can make at your home. The preparation time of this recipe is few minute and it takes 60 minute to cook it properly. It is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Malai Chamcham..Bengal Special Sweet. It is an amazing dish which is perfectly appropriate for any occasion. Malai Chamcham..Bengal Special Sweet is delicious as well as healthy dish because it contains large amount of health benefiting nutrients. It is a perfect dish to prepare for the beginners. Cooking Malai Chamcham..Bengal Special Sweet is an art and while preparing this dish you can feel the aroma of this delicious Malai Chamcham..Bengal Special Sweet. Surprise your family and friends by preparing this hotel style Malai Chamcham..Bengal Special Sweet at your home.

  • Prep Time0mins
  • Cook Time60mins
  • Serves4People

Video for key ingredients

  • How to make Khoya

  • How to make Chenna

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.
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