Monday, 2 January 2017

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


     


     





30 comments:

  1. Happy new year! These little treats look so good, in fact my little lady is sat here telling me she wants some! Thank you for sharing with #CookBlogShare x

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    1. Thanks Kristy for your comment and Happy New year to you too.

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  2. wow those are beautiful looking nicely done!

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  3. I've never seen these before, they look lovely. Thank you for joining us again, Happy Meatless Monday!

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  4. These sound delicious and totally different from anything I've tried before! Thanks for linking up with #CookBlogShare

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  5. Congrats on being published again. And no wonder, you simplified and made it elegant.

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  6. Happy new year Sadhna. Hope it's a good one for you and your lovely family. I've never tried Malai chop before and I thought I'd tried all the delicious sweets on offer in India. Mmmmmm, I wonder if the lovely Indian restaurant down the road from us would make some for us. They're such lovely people, when I showed them your cocktail kebabs a few weeks back they made some just for me and they were divine.

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    1. O M G, Good to know that Indian restaurant helped you in cocktail kebabs. This recipe is simple they will definitely make it for you. Happy new year to you too dear.

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  7. Happy New Year Sadhna.

    Congrats, i am so happy you are getting your recipes published and getting wider recognition, your recipes are certainly innovative and full of flavour.

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  8. awesome malai chop..........my favourite dessert.pass me one.

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  9. These are so cute and sound delicious. Thanks for sharing with us at Fiesta Friday. Happy FF! Pinned!

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  10. Sadhna, congratulations on another recipe published! I love your recipes and even more love to see your success. This is such a tasty morsel, for the eye as well as the taste buds!!! Thanks for sharing it with us!

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    1. Thanks Nikki for your lovely comment and the appreciation.

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  11. These are beautiful, Sadhna! They are almost too pretty to eat but they look so tempting. Thank you for sharing your Malai Chop with us at Hearth and Soul, and congratulations on being published again! Happy New Year to you and your family!

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    1. Thanks very much April for your lovely comment dear.

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  12. Hello Sadhna, it's me again ;-) Just wanted to let you know, my fav Indian restaurant made some of these delicious sweets for us and they were divine. Thanks again for the recipe

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    1. Wow, this is really nice that the Indian restaurant made the malai chop for you and you have enjoyed. Thanks very much dear for trying my recipe and for your comment.

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  13. Wow, absolutely fantastic blog. I am very glad to have such useful information. Thanks.
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  14. Nice blog. It inspires me a lot. Thanks for publishing such useful information.
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    ReplyDelete