October 19, 2018

Malai chamcham, the long way by accident

Malai chamcham


Shubho bijoya everyone. Here the temperatures dropped right before the pujo, so it has been a lot colder this year.

But that doesn't dampen the festival spirits, right? Even though the work week is busy and regular stuff and pujo is over the weekend, it's fun to make something special during the week.

Growing up, Durga pujo was more about meeting friends, fun, and eating out more than the religion part, and I am hoping that kids get some of those moments too. Even if it means carrying the Pokemon tins, chess boards and coordinating with friends.

It turned out to be fun, they sat around and played chess and games while we caught up on our end.

During the week, I made malai chamcham. I didn't intend to make it the long way, but it turned out to be so. I forgot to follow the advice I give out here and put sugar in the heavy cream in the beginning. So I started over again for malai, this time with whole milk. The result of it all - delicious malai chamchams, that reminded us of sweet goodness during the busy work week.

Here is how I made it:




Ingredients:
(makes about 8-10 medium chamchams)
For chamchams:
1/2 gallon whole milk
juice of 1 lemon
1 cups sugar
3 cups water
3-4 cardamoms
dash of rose syrup

For malai:
2 cups whole milk
pinch of saffron strands soaks in milk
1/4 cup sugar

Method:
Making chana/paneer:
Bring the milk to a boil. When you start to see the bubbles and it comes to a boil, add the lemon juice till all the milk curdles. Wash it under water, tie it in a cheese cloth and let the extra whey drip.

Making chamchams:
I prefer to do it with plain chana, without the semolina or maida/all-purpose flour. Get ready for some hand exercise. Start kneading the chana/paneer with your hands till it becomes soft with a dough texture.

Then take a little in your palm and roll it with both hands in a circle, then elongate it to make a cylinder shape.

Keep them on a plate as they are done.

Boil the sugar with the water and cardamom in a pressure cooker till it disappears and thickens, about 6-8 minutes.

Once the syrups is ready, add the chamchams in the pressure cooker gently, taking care that it doesn't disintegrate. Now steam the rasgulla balls in the sugar syrup on medium heat for two whistles. Take it off the heat and let it cool.

Making malai:
Take the milk and boil it over low medium heat over 30-45 minutes till it thickens. This is the long way, the easier one would be to take some condensed milk, or heavy cream and thicken that. It will be much faster.

Once the consistency is thick, add in the saffron and the sugar and cook for another 5-10 minutes till they mix well.

Malai chamcham

Serve the malai over the chamchams.   Enjoy!

2 comments:

  1. This recipe is amazing 💖 I love sweets and this is the best choice for diwali!
    Please do support me at https://www.classnfab.blogspot.com

    ReplyDelete

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