Malai Chum Chum is one such Bengali sweet that is both delicious and indulgent to taste. This rich, creamy dessert is prepared with the byproduct of Indian cottage cheese called chhena, soaked in sweetened milk, yielding a soft, melt-in-your-mouth texture. The Malai Chum Chum is a recipe where the small oval pieces of chhena are boiled in sugary syrup and then immersed in a fragrant milk mixture, flavoured with cardamom or saffron. This is one of the most popular desserts at Indian festivals and celebrations, accounting for delicate flavours and an appealing appearance. In the preparation of Malai Chum Chum, fresh chhena is kneaded until it becomes smooth and mixed with a little flour to hold the dough together. Shaped into elongated pieces, this dough is boiled in a sugar syrup made by dissolving sugar in water. Once the pieces have cooked and puffed up, they are transferred to a cooling syrup, where they become bathed in this sweetness. Finally, the preparation of the Malai Chum Chum involves soaking the dumplings in thickened milk (malai), which makes the dumplings soft and creamy but adds a luxurious richness. Garnish Malai Chum Chum typically with edible silver leaves or pistachio in bright colours to give them an appealing look. This dessert is thus a sweet, creamy, and perfect textured confection-cum-delicacy for someone with a problem with sweet things, so it will surely satisfy the taste buds. It can be easily served during gatherings of family, during festivals, or any type of special event.

• 3 l full fat milk
• 1/4 cup yoghurt
• 2 cup sugar
• 4-6 tbsp sweetened condensed milk
• 2 green cardamom
• 5-6 tbsp khoya
• Chopped pistachio

• Malai Chum Chum is the ultimate indulgence—soft, spongy paneer pieces soaked in sweet syrup and drizzled with a creamy, rich malai topping.
• It's like a little bite of heaven on your plate, with the perfect balance of textures and flavors.
• To start, take 2 liters of full-fat milk and pour it into a heavy-bottomed pan.
• Heat the milk over medium heat, stirring occasionally so it doesn't burn.
• Once it starts to boil, lower the heat to simmer.
• Now, add ¼ cup of yogurt or 5-6 tablespoons of lemon juice to curdle the milk.
• Stir gently and let it sit for a few minutes, and soon enough, the milk will separate into curds and whey.
• Remove the pan from heat and strain the curds through muslin or a fine sieve to collect the paneer.
• Rinse the curds under cold running water to remove any tartness from the yogurt or lemon juice.
• Let the paneer sit for about 15-20 minutes to firm up and squeeze out any excess water.
• While the paneer is setting, prepare the sugar syrup.
• In a large pan, combine 2 cups of sugar and 6 cups of water.
• Heat it over medium heat and stir until the sugar dissolves completely.
• Once the sugar is dissolved, bring the syrup to a gentle boil.
• Add 2 cardamom pods or a pinch of cardamom powder to the syrup to infuse it with a warm, aromatic flavor.
• Let the syrup simmer for a few minutes to fully develop the flavor.
• While the syrup is simmering, take the set paneer and knead it for about 5-7 minutes until it's smooth and soft.
• This step is key to getting that perfect texture for the chum chum.
• Divide the paneer into small, even-sized pieces and shape them into oval or cylindrical shapes, depending on your preference.
• Gently drop the shaped paneer pieces into the simmering sugar syrup.
• Let them cook for 15-20 minutes, allowing them to expand and soak up all that sweet goodness.
• Now, while the chum chum is soaking up the syrup, it's time to prepare the creamy malai topping.
• In a separate pan, bring 1 liter of full-fat milk to a boil.
• Let it simmer on low heat, stirring occasionally, until the milk reduces by half.
• Once it has thickened, add 4-6 tablespoons of sweetened condensed milk for extra richness and sweetness.
• Stir in 5-6 tablespoons of grated mawa (khoa) to give the malai a dense, creamy texture.
• Continue cooking for a few more minutes until the malai is thick and smooth.
• To assemble the Malai Chum Chum, place the syrup-soaked chum chum on a serving platter.
• Pour the prepared malai over the chum chum, covering it generously.
• Garnish with finely chopped pistachios for a crunchy contrast and a burst of flavor.
• Try out this recipe of malai chum chum today.