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Photo of Malai Cham cham by Anjali Valecha at BetterButter

Malai Cham cham

Anjali Valecha
5 minutes
Prep Time
45 minutes
Cook Time
5 People
Read Instructions Save For Later

ABOUT Malai Cham cham RECIPE

Bengali sweet made with chenna and sandwiched with Homemade mawa.

Recipe Tags

  • Egg-free
  • Medium
  • Everyday
  • West Bengal
  • Boiling
  • Dessert
  • Egg Free

Ingredients Serving: 5

  1. For the chenna
  2. 1/2 litre Full cream Milk
  3. 2 tbsp vinegar
  4. 1 tbsp All Purpose Flour
  5. Few strands saffron soaked in warm milk
  6. For sugar syrup
  7. 1 cup sugar
  8. 2 Cups water
  9. 1/2 tsp cardamom powder
  10. For the malai
  11. 1 tsp ghee
  12. 1/4 cup Milk
  13. 2 tbsp Fresh cream
  14. 1/2 cup milk powder
  15. 1 tbsp powdered sugar
  16. For rolling
  17. 1/4 cup dessicated coconut powder
  18. Few pistachios cut, for garnishing


  1. First to make chenna, boil milk and add saffron to it.
  2. After the milk boils, switch off the flame and add vinegar and mix till chenna separates.
  3. Sieve the chenna in a muslin cloth and wash with water.
  4. Hang it for half an hr till water drains out.
  5. Take the chenna in a bowl and add 1 tbsp flour and mash nicely for 10 mins till it gets smooth and leaves little oil.
  6. Make small oval shapes and keep aside .
  7. Meanwhile in a big pan take 1 cup sugar and add 2 cups water.let it come to boil, add cardamom powder too.
  8. Add the chenna ovals to the sugar water and boil on medium flame, covered for 10-15 mins.
  9. To check the doneness, put one ball in water ,if it sinks it is done.
  10. Keep them aside to cool.
  11. For tha malai filling, take ghee in a pan, add milk and cream.
  12. Add milk powder and stir well.
  13. Add powdered sugar and keep stirring till the mixture thickens and leaves the sides of the pan .
  14. Let the mix cool.
  15. Slit the chenna ovals in middle, stuff with the malai and close the two halves.
  16. Roll each ball in dessicated coconut and garnish with sliced pistachios or any other dry fruit of your choice.
  17. Serve cold.

Reviews (2)  

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Leena Calvin
Leena Calvin   Sep-26-2017

Thanks hema for sharing the recipe I made it turned out good but the slitting part I did it in a different way Everybody enjoyed it.

Hema Mallik
Hema Mallik   Jun-05-2017

quite interesting...

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