MALAI CHOP ( BENGALI SWEET)

MALAI CHOP ( BENGALI SWEET)

Wishing all my readers a happy, healthy and prosperous New Year.

This is my sixth recipe which was published in the Vancouver-based Darpan magazine. Check the online link here.

  

Darpan magazine has been a part of Vancouver media Industry for the past 11 years. The magazine which releases once in two months, cater to Indians, Canadians, and Indo-Canadian readers and covers topics ranging from renowned Indian and Indo-Canadian personalities, entertainment, politics, global Indians to lifestyles related topics like health, food, tech, travel, and much more.

The Bengali cuisine of India is famous for many sweet items which are mainly made with milk/chhena (fresh cottage cheese), amongst them rasgulla and rasmalai are famous throughout India and abroad. Bengalis from eastern India know a great deal about sweet making, and their sweets are not very rich in calories because they are not fried in ghee/oil compared to some other sweets of north India.

 

There are so many varieties of rasgullas and Malai chop is one of them, which tastes and looks awesome too. This being an elegant sweet dish for parties or family gatherings, can be prepared in advance and kept in the fridge, and served cold. 

 

If made from scratch, this recipe can be very tricky. I’ve reduced the complexity and simplified the recipe to make it much easier to produce. Satisfy your sweet tooth with the recipe of this Malai chop.

RECIPE


INGREDIENTS

• 1 tin of cham cham/ rasgulla ( I used ready-made chumchum tin of haldiram) 
• 200 grams fresh cream (whipping)
• 100 grams homemade chhena * or grated paneer
• 100 grams khoya/mava
• 5-6 tbs Roohafza sharbat
• sliced cherry

*  Chhena can be made very easily at home. Boil one-liter milk, once it starts boiling, add one tbs vinegar to separate milk from whey, drain and remove the watery whey. Leave the milk solids in a colander for 30 minutes to drain all the water.  Now Chhena is ready.

METHOD

• Open the tin and slit cham-cham or rasgula into the half, lengthwise and arrange on a serving tray.
• Take cream in a bowl, add Roohafza and mix well with egg beater/stand mixer with a beat attachment for 5-10 minutes till it forms soft peaks (like you do in making Chantilly cream).
• Now add chhena or paneer, and fold gently, add khoya and fold gently till they dissolve well with cream, taking care not to overbeat the cream.
• Fill the cream mixture in piping bag with a star or any tip of your choice.
• Decorate on the top of cham-cham or rasgulla, any design you like, place sliced cherry on top for garnishing.
  
  
  I am sending this recipe as my blog post entry to Cook blog share and Meatless Monday and Way wow blog hop and Hearth and soul blog hop And Fiesta Friday and Sweet Inspiration party