Malai Chop/Malai Sandwich
Malai Chop or Malai Cham Cham is a popular Bengali misty or sweet made from Paneer/Channa/Cottage cheese. It is a tasty, delicious and mouth watering sweet. If you put a piece of malai chom chom in my mouth, you forget about its calories and will enjoy the melt in mouth sweet. The Eid Day are always special for our and we always try to make some special dessert for this occasion. This time, I have planned to make these yummy, delicious and nice looking Cham Cham. I am sharing this recipe specially for the occasion of Eid Day. A perfect dessert for our special Eid Day or other any kind of occasion.
The recipe of malai chops or sandwiches looks much similar to Rashogolla, but these malai chop's are much more tastier than the conventional Rasgullas. This sweet is my personal favorite. The making of this heavenly sweet is little lengthy. And my guests always love this sweet, whenever I made these for them. Sometime they asked me to make this sweet for them. We can serve cham cham as plain cham chams garnished with nuts. We also make flattened rasgullas first, slit them into two halves and stuff it with channs or mawa and nuts to make sandwich. We can serve the Cham Cham soaked in freshly prepared Malai and garnish with nuts.
For making fresh channa plz see my another post, link - How to make /Ricotta Cheese/Chhana/Paneer at Home
- Add 1 cup of sugar and 5 cups water in a pan and boil till the sugar dissolves.
- When the syrup comes to boil add cardamon.
- Meanwhile, take Channa on a flat surface/plate and start rubbing it for 10 mins till it becomes soft.
- After 15 minutes the kneaded channa would be like a dough.
- For the making mawa keep aside 1/4 cup channa.
- Divide the remaining channa into 6 equal portions to make small lemon sized balls and then press it lightly to make a rectangular shape.
- Make sure the sizes are not too big, because after cooked into sugar syrup it become double in size.
- Taking care to see that the there are no cracks on the surface.
- Place gently all the channa balls one by one carefully in the syrup and cover it.
- Cook in the high flame for 15 mins and medium flame for 10 mins.
- Turn off heat and keep aside for another 5 mins.
- Let it cool at room temperature.
- In a nonstick pan heat ghee over medium low heat.
- Once ghee melts, add milk, the dry powdered milk, sugar and 1/4 cup channa.
- Keep stiring over medium heat until it starts thickening and leaving the sides of the pan. Set aside.
Preparation of Malai Chop:
- Take the channa balls from sugar syrup and slice it horizontally to get two pieces.
- Stuff with the prepared malai and close it.
- Repeat the same procedure with the rest of the channa balls.
- Malai cham cham is ready to eat.
- Garnish with pistachios and almonds.
- Serve chilled.
- Knead the cheese for about 10-15 minutes to get soft and spongy cham cham. The knead is mandatory and is the main proces to get smooth ball.