This is a very traditional and popular Bengali sweet/mishti recipe. It is almost like rasogolla but more delicious and mouthwatering. The shape is cylindrical and instead of sugar syrup it is dipped in malai and tastes just awesome. You can make it white like rasgullas or make it colourful like light pink or light yellow and coat nicely with malai or thickened sweet milk.
|Malai Chumchum! :D|
- For Chamcham:
- Milk - 1 litre (full fat or cow's milk)
- Vinegar / Lemon juice - 1/2 cup diluted with 1/2 cup water/ 1 tbsp
- For sugar syrup:
- Sugar - 1 cup
- Water - 3 cups
- For Malai syrup:
- Milk - 2 cups
- Condensed milk - 4 tbsp
- For Garnishing:
- Saffron - few strands
- Pistachios - few (chopped)
- Take milk and bring it to a boil. Once it starts boiling, slowly add diluted vinegar solution / lemon juice to it. Stir the milk gently. the milk will curdle and the whey will separate from the milk. Strain with a cheese cloth. Don't make it over dry.
- Transfer the cheena onto a clean flat plate. Knead the mixture with the back of the palm so that it is free of lumps. Make cylindrical shapes out of the kneaded cheena. Keep aside.
- Take 1 cup sugar and 3 cups of water in a pressure cooker. When the water starts boiling, add the cheena cylinders. Cook in medium flame for 2 whistles. Let the pressure drop by itself. Open the cooker and keep the chum chums aside with the sugar syrup.
- Take milk in a pan and let it simmer in medium heat till it reduces to half the quantity. Now add the condensed milk and stir well.
- Remove from heat. Now add the cooked cheena cylinders/chum chums in the milk mixture.
- Garnish with chopped pistachios and few strands of saffron.