MALAI CHOPS
Bengali dessert
Malai Chop
Also known as Malai Chomchom Misti.
Malai chop is a very famous sweet dish of Bangladesh. Unlike rasmalai, Malai chops are flatter and bigger in size. I’ve made these with milk powder. These delicious melt in the mouth malai chops are simmered in Rabdi ( evaporated milk ) which is mildly sweetened with sugar and cardamom .
Garnished with nuts and saffron.
INGREDIENTS:
1.5 litres of full cream milk (6 cups)
1cup milk powder
½ tsp baking powder
½ Tbsp ghee
1 large egg ( beaten)
½ cup sugar
2-3 cardamoms
Few strands of saffron
Few chopped nuts (pistachios, almonds)
INSTRUCTIONS:
Boil 2 cups of milk on low flame to make Rabdi consistency (thick and creamy in texture). Make sure to keep stirring as milk has a tendency to overflow and burn at the bottom of the pan. Switch off gas once milk has thickened. Keep aside. You Should be able to make at least half cup Rabdi.
In another pan or kadhai boil the remaining 4 cups of milk. Add sugar and cardamom and cook until milk thickens slightly. Keep stirring.
In another bowl, mix the milk powder , baking powder, ghee and egg with a light hand (gently) to form a dough like consistency. It will be very sticky.
Keep the dough aside for 5-6 mins. The dough will harden slightly
Grease your palms and make smooth cylindrical shapes(not too big as they will expand while cooking in the milk)
You should be able to get around 8-9 cylindrical chops
Now carefully drop these chops in the milk. Cover and cook for 4-5 mins on medium heat
You will see that the chops will double in size
Now remove cover and continue to simmer on low heat for another 10 mins. Be careful while stirring as malai chops are very soft and fragile.
Add the Rabdi to the pot
Add saffron and cook for another 1-2 mins.
Shut off gas and cool the mixture.
Chill the malai chops in the refrigerator for at least 5-6 hours
Serve chilled malai chops garnished with chopped nuts and saffron strands
