Malai Cham Cham | How to make Malai Cham Cham

By Gloria Fernandes  |  6th Nov 2016  |  
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  • Malai Cham Cham, How to make Malai Cham Cham
Malai Cham Chamby Gloria Fernandes
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About Malai Cham Cham Recipe

A very delicious sweet famous from west bengal .spongy rasgullas stuffed with mawa or khoya

Malai Cham Cham, a deliciously finger licking recipe to treat your family and friends. This recipe of Malai Cham Cham by Gloria Fernandes will definitely help you in its preparation. The Malai Cham Cham can be prepared within 30 minutes. The time taken for cooking Malai Cham Cham is 90 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 5 people. The recipe details out how to make Malai Cham Cham step by step. The detailed explanation makes Malai Cham Cham so simple and easy that even beginners can try it out. The recipe for Malai Cham Cham can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Malai Cham Cham from BetterButter.

Malai Cham Cham

Ingredients to make Malai Cham Cham

  • Cow milk 1litre
  • vinegar or like juice 2 tablespoon
  • semolina /rava/sooji 1 teaspoon
  • sugar 1 teaspoon
  • cardamom seeds 1/2 teaspoon
  • mawa 100gms
  • Milk powder 1 tablespoon
  • saffron soaked in warm milk.
  • almonds 10-12
  • Glazed cherries 5-6
  • sugar 2 cup

How to make Malai Cham Cham

  1. Boil milk in a vessel ,once it's boiled switch the flame off .
  2. Wait for 3-4 minutes then add vinegar or lime juice .
  3. You will see that the milk begins to curdle ,once it starts to curdle pour it in a seive .
  4. Pour 2-3 cups of water to wash off the vinegar or lime taste .
  5. Squeeze all the whey and hang it in a muslin cloth .
  6. Tie it and hang for 30-40 minutes .
  7. The whey should drain completely .
  8. Squeeze out the cloth well to drain any whey.
  9. Take this chenna /channa in a plate and add semolina and sugar and knead well with your palm until smooth .
  10. Knead for atleast 6-8 minutes till the channa is smooth .
  11. Divide into equal parts and shape into oval or cylindrical shape
  12. In a pressure cooker add 1 cup sugar and 2 1/2 to3 cups water and add cardamom seeds .
  13. Cook till sugar melts completely .
  14. Now drop the shaped chenna balls one by one .
  15. Cover the pressure cooker with the lid and let it cook for one whistle .
  16. After one whistle cook on sim for 5 minutes .after 5 minutes switch the flame off .
  17. Open the cooker only after an hour ,you will see that the cham cham have doubled ,remove it with a slotted spoon .
  18. In a bowl add some water and place the cham cham there squeeze the water .
  19. To the remaining syrup add 1 cup sugar and let it boil till sugar dissolves completely .
  20. Now once the sugar has cooled completely add the cham cham .
  21. Make the filling by mixing khoya cardamom powder saffron milk powder until smooth and creamy
  22. Make a slit with a knife in the cham cham and fill the Khoya filling.
  23. Place slitted cherry and pista ir almonds .you can even pipe with the Khoya .
  24. Refrigerate for 1-2 hours and serve chilled .

My Tip:

You can add any essence or rose water to the syrup once its cooled . Do not use tetra pack milk . You can also add colour to the chenna before kneading.

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