Name: Malai Chamcham recipe by Moumita Nandi at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 10
Ingredients: 120 gram milk powder; 2 and 1/2 tbsp semolina/suji; 1/2 tsp baking powder; 1 tbsp Butter; 1 large egg beaten; 1 tsp ghee; 1 litre full fat cow milk; 100 gram sugar; 5 Green Cardamoms; 1 tsp rose water; 1 tsp keora water; 1/4 tsp saffron; 3 cherries chopped

Ingredients Serving: 10

120 gram milk powder
2 and 1/2 tbsp semolina/suji
1/2 tsp baking powder
1 tbsp Butter
1 large egg beaten
1 tsp ghee
1 litre full fat cow milk
100 gram sugar
5 Green Cardamoms
1 tsp rose water
1 tsp keora water
1/4 tsp saffron
3 cherries chopped

Instructions

In a large bowl shift milk powder, suji, baking powder and mix well with a spoon.
Add butter and mix altogether with clean hand.
Add the beaten egg.
Mix well to make a dough and keep aside for 10 minutes.
After 10 minutes grease palm with ghee and take a little portion from the dough. Give the shape of chamcham.
Heat milk in a kadhai.
Add sugar and stir till the sugar is dissolved.
Once the milk starts boiling add cardamoms and boil for 6-7 minutes on medium heat.
When it comes to 3/4 of its quantity, add the all the chamcham one after one gently.
Cover the kadhai with a lid for 2 minutes on a high heat.
After 2 minutes open the lid and cook for 20 minutes on medium heat.
After 20 minutes add rose water and keora water.
Turn off the gas and allow it to cool at room temperature.
When it becomes cool, shift it in a serving plate. Garnish it with chopped cherry and saffron.
Serve it at room temperature or cold.

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