Malai Chamcham

Introduce

Chef :

Ankita Chakraborty

Malai Chamcham

It's a famous #bengali dessert dish. Chamcham comes with great varieties. In this version, chamchams are dunked in malai and topped with khoya.

Ingredient

2 litre

Cooking instructions

* Step 1

Heat milk in a pan and let it come to a boil. Add lemon juice and stir well. Soon milk will start curdling and whey separating. Wait till the whey separates well. Remove from heat and using a muslin cloth drain the chenna(curdled milk) from whey.

* Step 2

Hang the muslin cloth to drain excess water for half an hours. Remove and put on a plate.Knead with the heel of your palm till smooth and reaches dough consistency.

* Step 3

Make cylindrical shapes like chamcham out of the kneaded chenna and keep aside.

* Step 4

Boil water and sugar in a wide pan to make a syrup and gently lower the chenna cylinders in it.

* Step 5

Simmer on medium heat for around 15-20 mins or till they start floating on the surface.

* Step 6

For making the malai, take 2 cups milk in a pan and let it simmer on medium heat till it reduces to half in quantity. This may take 10 mins. Now add the condensed milk in it and mix well.

* Step 7

Remove from heat and transfer to a a wide bowl.

* Step 8

In a long rectangular tray arrange the chamchams. Put a cherry on each chamcham. Pour the malai on the chamcham, so that each chamcham gets soaked in malai.