Malai ChamCham

malai chomchom

Preparation Time : 1 hour
Cooking Time : 1 hour

Ingredients :

• Milk : 6 cups +2 cups
• Lemon : 1
• Maida : 1 tsp
• Sugar : 2 cups + 4 tbsp
• Water : 5 cups
• Elaichi : 3 crushed
• Pistachio : 5-6 
• Saffron : pinch

Procedure :

1) In a heavy bottom pan boil milk, stir occasionally, making sure not to burn
    milk.As the milk comes to a boil, add the lemon juice gradually and stir the
    milk gently.Lower the heat. Almost in seconds you will see the milk curdle
    and clumps of white milk solids forming.When you see the greenish water
    separating ,turn off the heat and let it sit for 4-5 minutes.

2) Now drain the chana using a strainer line with a cheesecloth or muslin cloth.
    Next lightly rinse the chana with water to remove the lemon taste and let it
    drain.Squeeze out  the excess water from the chana.
 

3)  Once the chana is drained, place on a dry, clean surface and knead the
     chana for 15-20 minutes until the chana is almost rolls into smooth soft
     dough.In the mean time, you add 1 tsp of maida.Knead the chana with the
     heel of your palm .The chana will become smooth and your palm will  be
     little oily from the fat of the chana.

4)  Take small portion of it and roll into small balls between your palm. The
      balls should be smooth and firm.Now give Chamcham an oval shape and
      place it on a plate. Prepare all Chamcham balls.Approximately 9-10
     chamcham will be made from this measure.

5)  In a heavy bottom pan make a syrup adding 5 cups of water and 2 cups
     of sugar. Keep it at medium high heat and  bring to boil. Add 2-3 crushed
     cardamom.let it boil for 5-6 minutes.Syrup should be thin.

6)  Add all raw chhana  to the syrup .Cover the pan with lid.Cook in high
     heat for first 4-5 minutes,then cook for another 20-25 minutes in medium
     heat.Now turn off  the heat and wait for 10-15 minutes.

7)  Only take out Chamcham with no sugar syrup and put it in a bowl.

8)  Make kheer / malai in a small pan.Add 2 cups of milk and boil it. Stir continuously .
     Other wise milk will burn at the bottom.Boil milk till its volume become half.
     Add 4 tbsp of sugar and stir it still it dissolves in milk.Turn off the heat and let
     it settle down for 3-4 minutes.

9)  Now pour kheer/ malai over chamcham in the bowl. Garnish with 5-6 finely
     chopped pistachios and saffron. Add 1/2 tsp of rose water over chamcham.

     Serve it chilled or warm.