Easy and quick Malai Chom Chom. Rasgulla sponge malai chom chom. Milk powder kesar malai sweet. Amazing dessert. This is a spongy rasgullas malai chom chom or chum chum recipe or says Malai chop. Super creamy in texture. Simply melts in the mouth. This is prepared using soft chenna as the main ingredient and followed by kneading and then cooking these in boiling water for about 10 minutes. Cooking time depends on the size of the chenna balls as well. The key point is to understand that once these increase in size. I mean when these double in size these are done. You should turn off the flame immediately and let them cool. After boiling transfer these into the hot sugar syrup for an hour minimum. Finally pour up amazing milk Kesar milk malai on the top with some of your favorite dry nuts. To give it a stunning look add some colorful tutti-fruity in the center of it. Looks beautiful when served. You may decorate these with some fresh half-cut cherries 🍒 as well. Find more Amazing Sweets and Dessert recipes in this blog.
In this recipe, I have used milk powder to prepare the malai or cream in addition to some amazing flavors of Kesar/saffron and cardamom powder. Which again makes it so aromatic, creamy, rich, and delicious.
Ingredients required to prepare Malai Chom Chom sweets ~
For Chenna Balls we need
- Whole milk 8 cups
- White vinegar 5 tablespoons mixed with 5 tablespoons of water
- For cooking the chenna balls we need sufficient plain water to boil these for 10 minutes
For Sugar syrup
- 2 cups of water
- 3/4 cup of sugar
For milk powder kesar malai
- Milk powder 1/2 cup + 3 tablespoons
- Milk 1 cup Sugar little less than 1/3 cup
- Pinch of Kesar (saffron)
- Cardamom powder 1/2 teaspoon
For garnishing
- Almond flakes Tutti-frutti
Total cook time
- Pre-preparations 20 minutes
- The time to prepare chenna sweets, malai, and garnishing takes 40 minutes.
- Total time consumed 60 minutes
Directions to prepare Malai Chom Chom.
Curdling the milk.
The first step is that we need is to prepare a soft chenna for the sweets. To do that use 8 cups of milk and allow it to boil. Keep the flame low to medium so that the milk doesn’t get burnt at the bottom of the pan. Gently stir in between if required. Once the milk starts to boil. Stir and turn the flame at its lowest or turn it completely off. Then immediately start to add diluted vinegar into it to curdle up the milk. Slowly add the diluted vinegar and stir. Once the chenna completely separates from the water strain it out. Diluted vinegar could be prepared by mixing up 5 tablespoons of water with 5 tablespoons of white vinegar,
Straining the milk
Use a cheesecloth or a muslin cloth to strain chenna. Immediately pour water and wash it once nicely by gently stirring the soft chenna with a spoon. Then squeeze out the water from the chenna by twisting and turning the cheesecloth holding tightly at the top. Keep aside and allow it to cool sometime.
Kneading and shaping of the chenna sweets
Transfer the chenna to a flat surface and knead few minutes until it forms a smooth dough. It took me 3 minutes to make it soft and smooth. Hope this helps!
Take small portions for eg little more than a tablespoon of chenna and roll in between your palms to prepare a cylinder shaped chenna sweets. Prepare all together and now these are ready to be cooked in hot water.
Cooking the sweets
Heat and boil sufficient tap water in a large container and drop these chenna balls one by one into it and cover with a tight lid and allow it to boil for 10 minutes. These doubles in size and looks beautiful. After 10 minutes immediately turn off the flame and let these cool,
Once cold gently squeeze out the water and transfer these into a hot sugar syrup. Keep these soaked in sugar syrup for a minimum of 1 hour. To prepare sugar syrup we need 2 cups of water and 3/4 cup of sugar. Dissolve the sugar nicely into the water and give it a quick boil. We don’t need any string consistency. Just as soon as it reaches its boiling point turn off the flame.
Add the prepared chom-chom sweets one by one into the hot sugar syrup by squeezing out the water from it. These are so soft and spongy.
Preparing the Kesar Milk Malai
Into a pan take 1/2 cup + 3 tablespoons of milk powder and add 1 cup of milk. Stir to dissolve the whole milk and the milk powder then turn on the heat. Continuously stir and mix in between add 1/2 a teaspoon of cardamom powder and 1/4 teaspoon of Kesar (saffron) and mix. Keep stirring and cooking until the mixture thickens. Once you see the malai consistency reaches, stop cooking further and turn off the heat. Allow the mixture to cool.
Finally!!!! Decorating and Garnishing the sweets
Simply pick the sweets from the syrup and transfer them onto a tray or a serving plate. You may gently squeeze out the sweets if you want to. Then pour the prepared milk powder malai on top of the sweets. Garnish with some almond flakes or any dry nuts of choice and top it with some bright colorful tutti-fruity. Refrigerate sometimes if you like cold and enjoy.
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Step by step method along with the images shown below
Preparing soft chenna
Boil 8 cups of milk ( full cream )
Prepare distilled vinegar by adding 5 tablespoons of white vinegar with 5 tablespoons of water and mix.
Once the milk starts to boil stir and lower the flame. Add diluted vinegar slowly into it
Slowly the milk starts to curdle. Gently stir and pour the diluted vinegar
Once you see the chenna completely separated from the milk turn off the flame.
To strain the chenna use a muslin cloth or a cheese cloth.
Immediately strain the hot chenna
Discard the water
Wash the chenna once, nicely with water
Use a spoon and gently stir to wash the chenna
Fold the cheese cloth from all sides and squeeze out the water
Keep aside and let it cool a little bit
Kneading and shaping
Remove the chenna from the cloth
Transfer into a flat surface and knead using hands
Rub the chenna using your palms as shown in the image below. Because this way of kneading helps it to get the right smoothness required to prepare Rasgullas or chom chom
It took me around 3 minutes to knead it well. It turns out really smooth. Kneading time will also depend on the amount of chenna you are preparing
Once done kneading take small portions and make small balls out of it.
Shape them cylindrical. Prepare all at once before cooking them
Cooking the chenna chom chom sweets
Heat sufficient water into a large container. Once the water reached its boiling point add the chenna balls one by one into it
Cover the container with the lid and Boil in high flame for 10 minutes.
Slowly these chenna balls doubles in size.
Preparing the sugar syrup for the sweets
On the other hand, to prepare a thin sugar syrup for our chom chom sweets we need 2 cups of water and 3/4 cup of sugar
Once added the sugar into the water stir it well to dissolve completely. Turn the flame at low and give it a quick boil. We do not need to make it any string consistency so as soon as it starts to boil turn off the flame and transfer it into a large container.
Transfer the hot sugar syrup into the bowl
On the other hand after 10 minutes of boiling let these cool a little bit
Gently squeeze out the water from the sweets
Put these into a sugar syrup
Keep these dipped in the syrup minimum of 1 hour. So that they soak up the sugar syrup nicely.
During soaking turn the sweets to the other side if required. These are now done and are ready to be garnished with the milk malai, dry nuts and tutti-fruity.
Preparing Milk powder Kesar Malai
Into a pan take 1/2 cup + 3 tablespoons of milk powder
Add 1 cup of milk
Start mixing it in low flame
In between add 1/4 teaspoon of cardamom powder
A pinch of saffron I.e kesar into it and mix
Add little less than 1/3 cup of sugar into it and continue stir and cook it in low flame until the mixture thickens.
The consistency gets thicker once completely cooled
Garnishing the sweets
Cover the sweets completely by the milk Malai
Put some tutti-fruity on the top for decorating and adding some bright beautiful color. You may use cherries or any other dry nuts as well.
