Prep Time : 25 mins
Cooking Time : 20 mins
Serve : 8
INGREDIENTS
Milk - 5 cup
Lemon juice - 2 tbsp
Sugar - 1 cup
Water - 3 cup
Green cardamom powder - 1/4 tsp
Saffron - few strands
For stuffing
Whole dried milk / mawa - 1 cup
Sugar powder - 2 tbsp
Yellow food color - a pinch
METHOD
For making malai cham cham we need to prepare cheena / cottage cheese.from five cup of milk.
Boil milk in a heavy bottom vessel once boiled turn off the flame and add lemon juice after some time milk is fully curdled.
We strain the paneer in a muslin cloth and keep it for one to two hours now we get soft paneer
We mashed the cheena / cottage cheese very well and make a soft and smooth dough.
Divide the dough in 8 equal size balls.
Roll each ball between your palms.
Shape each ball to flat patties of medium thickness.
Now we take pan and add sugar and water and bring to boil,once boiled add paneer balls few saffron strands and cardamom powder and cover with lid and cook for ten mins..
Once cooled,we open the lid,the paneer ball should be floating on the syrup and its size should be double.
Take a bowl add whole dried milk / mawa,sugar powder and yellow food color and mix well.
Cut the paneer balls into two parts and spread the mawa mixture on the paneer balls and cover with other ball of paneer.
Serve chilled.
We mashed the cheena / cottage cheese very well and make a soft and smooth dough.
Divide the dough in 8 equal size balls.
Roll each ball between your palms.
Shape each ball to flat patties of medium thickness.
Now we take pan and add sugar and water and bring to boil,once boiled add paneer balls few saffron strands and cardamom powder and cover with lid and cook for ten mins..
Once cooled,we open the lid,the paneer ball should be floating on the syrup and its size should be double.
Take a bowl add whole dried milk / mawa,sugar powder and yellow food color and mix well.
Cut the paneer balls into two parts and spread the mawa mixture on the paneer balls and cover with other ball of paneer.
Serve chilled.
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