Bengali sweets happen to be one of the best sweets in India. They offer a wide variety from Rasgullas to Mishti Doi and most people who like Indian sweets always love these sweet sugar dipped treats.
Malai Chum Chum is a very popular Bengali sweet made with Paneer or homemade Cottage Cheese. It is a delicious Indian dessert that cannot be resisted since they are amazingly delicious to look at and delectable. These chum chums are soaked in sugar syrup and in between are filled with rich and creamy Khoya filling.
Mr. Parveez loves Malai Chumchum and he would always buy them from his favorite Indian sweet shop here. There were few other ones as well and he loved them all. Few years back we moved houses and we went pretty far from the area of our favorite Indian area. So, the visits to the sweet shop weren’t as frequent and Mr. Parveez though deprived never complained and neither did he ever ask me to try.
Actually there is a funny story to him asking too. As a newly married wife, every now and then I would try to make dishes that we have tried at different restaurants. I still don’t know why I did that, probably just wanted to amaze my husband …LOLzzz. But instead of impressing him, he asked me to stop. The problem was that making the dishes we eat at restaurant would be close to what we eat outside, but the charm of enjoying a meal outside would be lost. So, as much as I wanted to try making some of these sweets, I would not attempt and just get the sweets from the sweets store whenever we would be in that area. Few years ago we moved to our new house, and the house is pretty far for us to visit that sweet store as often as we would like to, and the closest Indian market does not sell sweets of the same quality unless we buy frozen and we all know frozen loses the taste.
And that’s how I decided to make my own. Initially when I started making Rasgullas because that makes a base for all the bengali sweets, or most of them. The Rasgullas need a little tactic that makes sure they are spongy and can absorb the sweetness from the sugar syrup. That’s the first thing you need to master and as easy as the recipe looks and seems, they aren’t that easy. It took me around 5 trials to master them.
For Malai Chumchum, make rasgullas and once done have to be cut into half and add khoya mix . The middle part is khoya mixed with sugar and a little spice to enhance flavors. You can always a little bit of food color to make the dish look nicer. Garnish with silver leaf and crushed nuts.
You can always make them 4-5 days in advance. Refrigerate and serve chilled.
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Passive Time | 1 hour |
| Servings |
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- 12 No. Rasgullas Recipe in the sweet section
- 1 cup Khoya grated
- 1/4 cup Dry Milk Powder
- 1/4 tsp Orange food color optional
- 1/4 cup Confectioner's sugar More or less according to your taste
- 1/4 tsp saffron strands
- 1/4 tsp cardamom powder
- 6 cups Whole Milk
- 2 tbsp Lemon juice
- 3 cups Sugar
- 7 cups Water
- 1 tbsp Rose essence
- 2 tbsp Heavy cream For the Khoya mix. Add 1 tsp at a time and only as much as needed.
- 2 tbsp Pistachios Crushed. For Garnishing
- 1/8 tsp saffron strands For Garnishing. Optional
- 2 No. silver leaf For Garnishing, optional
Ingredients
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- Boil Milk and once it starts boiling, add Lemon Juice.
- Mix well till the whey separates.
- Strain in a muslin cloth and hang it for 30 minutes till it dries up completely.
- After 30 minutes, take the dough out of the Muslin cloth and knead it for 10 minutes.
- Divide the dough into 12 parts and make oblong shape.
- Boil sugar, Rose Essence and water and once the sugar dissolves and the water boils, add the oblong rasgullas to this water.
- Keep boiling till the rasgullas inflate. Turn off the gas and let it cool down. Once cool, put it in the refrigerator for 2-3 hours till they chill completely. Cut the Rasgullas horizontally into half.
- Mix the grated khoya, Dry milk powder, cardamom powder, saffron strands, confectioner's sugar, food color and kewra water.
- Mix everything really well. Add Heavy Cream, 1 tsp a time and make it a little pasty.
- Add the khoya mixture between the cut Rasgullas.
- Add the Khoya mixture between the cut Rasgullas.
- Close it with the other half. Immerse just the quarter of the stuffed Rasgulla in sugar syrup and Leave them in the refrigerator for 2-3 hours before serving.
- Decorate with silver leaves and decorate with silver leaf and crushed pistachios with saffron. Serve chilled.
