Malai Chamcham: The wonderful taste of this delicious sweet stays on the tongue for a long time..
Although sweets can be enjoyed anytime, there is something different about the festive season. A festival is incomplete without it. The festive season is going on at this time. In such a situation, one feels like eating different kinds of sweets. Today we have brought one such great Bengali sweet Malai Chamcham which will make your heart happy. Instead of buying something from the market, you can make it at home. It is as easy to make as it is delicious in taste. You can prepare it in advance, store it in the fridge, and serve it cold on the day of the festival. Its sweetness will remain on your tongue for a long time. You will feel that you will get a chance to taste it again soon.
Ingredients
For syrup
Sugar – 2 cups
Water – 4 cups
Cardamom – 4 (ground)
For chenna balls
Full cream milk – 1 liter
Lemon juice or vinegar – 2 tablespoons (dissolved in 1/4 cup water)
For cream filling
Mawa (khoya) – 1/2 cup
Powdered sugar – 2 tablespoons
Cardamom powder – 1/4 tsp
Saffron – optional
Recipe
- First of all, boil the milk. Turn off the gas and add lemon juice or vinegar to it, and curdle the milk.
- When the water separates, filter it with a muslin cloth. Wash it with cold water, remove the sourness of the lemon, and hang it for 30 minutes so that all the water drains out.
- Keep kneading the chenna with the palm for 7-8 minutes until it becomes smooth. Then divide it into 10-12 equal parts and give it an oval shape.
- Boil sugar and water in a deep vessel. Add cardamom. After boiling, add chenna balls and cover and cook on medium flame for 15-18 minutes.
- Turn off the gas and let them remain in the syrup for 1-2 hours. Lightly bake the mawa. Add powdered sugar, cardamom powder, and saffron to it. Cool it and divide it into small parts.
- Slit the cooked chamcham from the middle (do not cut completely). Fill each chamcham with mawa stuffing. If you want, put chopped almonds, pistachios, or silver foil on top.
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