Malai Chom Chom recipe
Preparing Chenna / Cottage cheese at home ~To prepare the malai chom-chom recipe first we need to prepare chenna i.e cottage cheese at home. Home-made chenna is soft and nice in texture and results in a perfect chum-chum sweet recipe. Bring milk to a boil and prepare diluted vinegar mixture to curdle the milk. To prepare diluted vinegar mix some water and vinegar together and use. As soon as the milk starts to boil stir and gradually add diluted vinegar and stir gently until the milk has curdled and is nice. Strain chenna using a cheesecloth that is triple folded to get the most out of it. Pour some clean water immediately and rinse chenna 2 to 3 times. Squeeze out the water from the chenna after by folding the cheesecloth from all sides and holding and turning and twisting from the top as shown in the image above.Kneading ~Next, knead the chenna by using the palm until soft and smooth. In between kneading add a teaspoon of maida i.e all purpure flour to help it bind easily together and which also helps build in the texture of the chom-chom sweet. Continue to knead, mix maida well and until it forms a nice and smooth chenna dough. Kneading the chenna takes around 7 to 10 minutes. Once the chenna ball is ready divide and takes small portions to shape these cylindrical as chum-chum sweet. Prepare all and keep aside. Cooking chenna balls ~Into a large container boil sufficient water and drop the prepared chenna balls slowly one by one into it. Cover immediately and let these boil and cook for 10 minutes or until you see these have doubled in size. These start to float and seem to be light-weighted once cooked. While these are hot gently squeeze water by pressing in between two spoons as these are hot. Then transfer them into another container where they will be soaked in sugar syrup for a few hours.Preparing sugar surup ~To prepare sugar syrup we need to mix 1 cup of sugar with 2 cups of water and boil the mixture for 10 to 12 minutes. In between boiling break 2 to 3 whole cardamoms and mix into it for adding some nice flavor. Once the sugar syrup has been boiled for a while turn off the flame and add 2 teaspoons of rose water because this will surely make a difference by adding a wonderful aroma. Once the syrup is ready immediately pour the hot syrup on top of the sweets and let these keep soaked into it for a few hours. Refrigerate and chill.To prepare rabri malai ~Boil and let the milk cook and simmer on low flame until reduces to half. The process requires constant stirring of the milk while keeping it on low flame. Scrape solidified milk that accumulates continuously through the corners of the saucepan and put them back into the milk. That’s how rabri malai is prepared. It requires a little time and patience to achieve the right consistency but it is surely worth trying. Once you see the milk has reduced to half add sugar as required along with some ground cardamom, and continue to cook until thickens. Also, add in any dry nuts of choice and cook a while along with the milk. I have used some roughly ground pistachios which add a nice color and flavor to the rabri malai. Once done refrigerate and chill until used. Serving ~Take out the chilled chum-chum and rabbri malai from the refrigerator. Into a serving container or bowl place chum chum sweets along with some of its syrup. Then pour rabri malai on top of these. Garnish with some frozen sweet cherries sliced on top and in center of each chum chum. You may use tutti-fruity as well to add some color. Or simply garnish with some broken drynuts and enjoy.
Ingredients
For preparing chenna / Paneer
- 1/2 gallon Milk (full cream)
- White vinegar 1/4 cup + water 1/2 cup
To prepare sugar syrup
- 1 cup Sugar
- 2 cup Water
- 2 teaspoons Rose water
- 2-3 in number Cardamom
To preapre Rabri Malai we need
- 5 cups Milk
- 1/2 cup Sugar
- 1/2 teaspoon Ground cardamom