Malai Chum Chum Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

The chum chum or chom chom is made with homemade cheese or paneer. It is a popular Bengali sweet dish that can be made in different colours.

Here is the best “Malai Chum Chum” recipe we have found until now. This will be smell and look delicious.

Ingredients of Malai Chum Chum

Take 2 of -litre full-fat fresh milk.
Prepare 200 g of curd (I used plain yoghurt).
You need 2 teaspoon of Vinegar.
Prepare 2 teaspoon of Maida/All purpose flour.
Make ready 1/4 of th teaspoon Cardamom powder.
It’s 1 pinch of Baking powder.
Prepare of Ingredients for stuffing.
It’s 3 tablespoon of Milk powder.
Make ready 2 tablespoon of fresh Cream.
Prepare 1 tablespoon of sweetened Condensed milk.
You need 1 tablespoon of warm Milk.
Prepare strands of Few Saffron.
It’s of Ingredients for Sugar syrup.
It’s 3 cups of Sugar.
Prepare 8 cups of Water+ more as required.
You need 2 of Cardamom pods.
Make ready 1 teaspoon of Kewra water.
Take of For garnishing.
It’s of Crushed Pistachios.
Prepare of Few strands of Saffron.

Malai Chum Chum Recipe at HomeCham Cham Recipe Malai Chum chum or Malai Cham Cham is a very famous sweet all over India, especially in.Malai Chum Chum is a very popular Bengali Sweet made with Paneer or homemade Cottage Cheese.It is a delicious Indian dessert which you can not resist yourself to take a bite.

Malai Chum Chum instructions

Heat 2 litre of fresh milk in a heavy-bottomed saucepan and bring to boil..
Stir in 1 cup/200 g of beaten plain yoghurt. Remove from heat. Wait for a couple of minutes so that milk curdles and the whey completely separates from the milk solids..
I also used 2 teaspoons of plain white vinegar to completely separate the whey from the cheese. If your milk curdles well then don't use vinegar..
When whey separates from the milk solid completely, drain in a muslin cloth to cleanse the whey..
Rinse the chena(milk solids) under running tap water nicely so that sour taste and smell of vinegar completely go off..
Tie the cloth with chena to make a “potli” or parcel and squeeze out excess water. Next, hang the potli with chena for 15 minutes so that any excess water left in the chena drops out. It is necessary to eliminate excess water from chena to make the sweet perfectly. But don’t hang the chena for too long as a little moisture is necessary to make soft chum chum..
In the meantime make the sugar syrup. For that add in 3 cups of sugar to a big vessel..
With that add-in 8 cups of water and bring to boil. Also, add in 2 cardamom pods..
When sugar dissolves completely, remove from heat..
After 15 minutes take out the chena to a dish. Chena should be crumbled and little moist in texture. Add in 2 teaspoons of all-purpose flour or maida,1/4th teaspoon of cardamom powder and a pinch of baking powder..
Start kneading the chena with your palm to make them smooth..
Knead for about 10 minutes or until your hand comes out clean. You have to make a smooth but little greasy dough. Be careful not to over-knead the chena which may lead to chewy rasgulla. Knead as long as the chena start separating from the dish and hand..
Divide the dough into 12-13 equal portions..
Take each portion and roll between your palms to give desired shape. I made oval shape slight flat sweets. You can give them cylindrical shape also. Bes sure that they are crack free..
Reheat the syrup and when the syrup comes to roaring boil, place the sweets one by one to the syrup..
Note that the vessel should be big enough so that the sweets get enough space to swell..
Cover and cook in sugar syrup for 1/2 an hour in medium high heat. Dont remove the cover in between. The sweets will expand during cooking to double. If you open the lid, the temperature of syrup may goes down and it will effect the sweets..
After 1/2 an hour remove the lid. You can see the sweets are now double in size. Oh! I think I should use a bigger vessel as my sweets expand to touch each other and that effect their shape. But I am happy to see the size of the sweets..
In this time the syrup will be little thick. We have to cook them for 1 more hour. But they should be cooked in light sugar syrup to avoid them to become hard. So add in 1 cup of boiling water to the vessel and continue to cook in medium heat. No need to cover the lid this time..
Like this cook them a total 1 hour. Add boiling water in between so that syrup won't become thick. Also add in kewra water or any other flavour you like. Saffron also goes well with chum chum. Don't try to stir the sweets, rather swing the vessel 2 -3 times in between for even cooking..
After one hour of cooking remove from heat and set aside for 5-6 hour or overnight..
After resting time, take out the sweets from sugar syrup and place them to a dish..
Size of my chum chum become triangle 😁😁. No worry, quite interesting shape! The texture are so good with soft and spongy..
Make a stuffing by mixing 3 tablespoon of milk powder with 2 tablespoon condensed milk and 2 tablespoon of fresh cream..
Soak few saffron strands with 1 tablespoon of warm milk and add in to the stuffing. This step is optional. You can avoid using saffron. Instead any flavour can be used..
The malai stuffing should be thick paste like consistency so that you can stuff them nicely. You can keep the stuffing in the refrigerator for 10 minutes. This will help to handle them nicely during stuffing..
Cut each sweet horizontally to make cavity. Don't cut the sweet completely. From one edge, cut through the sweet upto other edge leaving one edge without cutting..
Fill some malai mixture to each sweet and place to a cup cake or sweet liner. Garnish with crushed pistachios and saffron strands. You can.also roll them with dry milk crumbs or coconut crumbs..
Similarly make all the malai chum chum and garnish as you like..

Malai chum chum/malai chom chom is an authentic bengali sweet which is basically a native of Bangladesh.This sweet has a texture similar to rasgullas and is rich due to addition of malai and the stuffing in it.The colour of chum chums vary from light yellow to light orange colour which makes it distinct from other sweets.

This chum chums are soaked in sugar syrup and coated with rich and creamy malai.Today I'm going to share the recipe of a very popular Bengali sweet "Malai Chumchum".This sweet is my personal favorite.And my guests always love this sweet, whenever I made these for them.Sometime they asked me to make this sweet for them.