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.
Mr. Parveez loves Malai Sandwich 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.
The best recipe I got for Rasgullas was from a friend’s mom. The way she explained the procedure made them super easy to make and left me amazed.
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
- 2 tbsp Kewra water Screw pine water
- 1 tbsp Heavy cream
- 1/4 tsp cardamom powder
- 1/4 tsp crushed pitachios+ saffron For Garnishing
- 3 No. Silver leaves
Ingredients
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- Follow the recipe for the Rasgullas in the sweet/dessert section. I advise people to make their rasgullas a day before, but if you weren't able to, making them a few hours ahead is fine too. Just make sure that they are cold enough and refrigerated for at least 3-4 hours.
- Cut them into half, horizontally.
- Prepare the middle filling with grated khoya, dry milk powder, confectioner's sugar, cardamom powder, kewra water and cream. Mix it well, making a pasty dough.
- Add the Khoya paste in between the cut rasgullas. Put them back in the sugar syrup, with syrup mainly in the bottom for around 2 hours in the refrigerator.
- Garnish with silver leaf and crushed Pistachios+saffron. Serve cold.
Mouth watering recipe..,wat is this Confectioner’s sugar..Any other thing tat culd be used instead of it..
Hey Kriti, Thank you. Confectioner’s sugar is very fine sugar powder. You can make it easily by grinding the sugar, till its super fine.