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Malai Cham Cham !

Malai Cham Cham !

Cooking Time

Preparation Time : 60

Cook Time : 60

Total Time : 120


Serves 20

  • NOVA full cream milk 2 litre

  • Vinegar 1/4 cups

  • Semolina 2 tbsp

  • Sugar 3 cups

  • Water 2 litre

  • Ricotta Cheese 150 gms

  • Condensed milk 300 gms

  • Saffron Strands 1/2 tsp

  • NOVA milk 2 tbsp

  • Red glazed cherries, halved (for garnish) 10 nos


  • 01

    Heat the milk in a deep pan. As it comes to a boil add in vinegar and turn off the heat.

  • 02

    Within few seconds the milk curdles and whey starts to seperate.

  • 03

    Strain the curdled milk using a colander lined with muslin cloth and wash under running water for a couple of times to remove the vinegar.

  • 04

    Bring the edges together, squeeze water to an extent and tie the cloth at a height and let the water drip further for 20 minutes.

  • 05

    Transfer chenna on to plate and Knead once using your palm with light pressure. Add semolina (sooji) and knead chenna further until it forms smooth ball and releases its oil.

  • 06

    Divide into 20 equal parts. Take each portion in your hand and make smooth round ball and then give cylindrical shape.

  • 07

    Heat pressure cooker on medium heat and add water and sugar. Stir and bring it to a boil covering with a lid.

  • 08

    In boiling sugar syrup gently drop cham cham one by one and close the lid. Cook this on medium high heat for 2 whistles and turn off the heat. Let it cool down completely which might take about an hour

  • 09

    By now cham cham will be more than double in size.Transfer the cham cham along with sugar syrup to another vessel and refrigerate for 30 minutes.

  • 10

    Meanwhile start off with the filling : Add saffron strands to 2 tbsp of warm milk and set aside. In a microwave safe bowl add the ricotta cheese and condensed milk

  • 11

    Cook on full power in microwave for 12 to 14 minutes stirring in intervals until dry.

  • 12

    Cool the mixture to touch and blend in a mixer until smooth adding the saffron milk. Later transfer this to a bowl.

  • 13

    Take out cham cham from the refrigerator and sepearte the cham cham from sugar syrup. Place them on a plate.

  • 14

    Make a slit in the centre of the cham cham and stuff with the creamy ricotta filling.

  • 15

    Level out the filling and smooth out the top.

  • 16

    Garnish with cherry pieces.

  • 17

    Sinfully delicious popular bengali dessert Cham cham is ready to sweeten your days and jazz up your moods.



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