I have made a sandwich chum chum before. So when I came across this version of chom chom, I wanted to try it. There is so much confusion going on in the blogging world. For every recipe name, there are numerous variations and I guess mine will add to it. Lol! There was one recipe where the mali is served along with the chom chom making it look like rasmalai. And one version had whipped cream spread over the chom chom. Here is mine which is served out of the malai, but the chom chom would be dunked in the malai and would have absorbed the malai.
However you serve a Bengali milk sweet, they look fabulous. I can sit and watch the photo even for a whole day. After making so many sweets this month, one thing I have understood is even if the base recipe is the same if the shapes change the dish name also changes. Rasgollas are the base for numerous desserts but the final presentation decides the dish name. So here is one more variation of rasgolla and rasmalai. Whatever the name be, it tastes delicious.
Makes 6 Chom Chom
Ingredients:
Paneer – 50 gm
Sugar – 200 gm
Water – 300 ml
Cardamom powder – 1/4 tsp
Milk – 300 ml
Condensed Milk – 3 tbs
Saffron a pinch
Pista – 2 tbs
Procedure:
Mix together water and sugar in a pan and bring it to boil.
By the time, knead paneer until it forms a soft dough.
Divide it into 6 equal portions.
Roll each into a leaf shape with sharp edges on both the ends.
Flatten it to form a leaf.
Add these to the boiling syrup and reduce flame.
Cook the chom choms for 10 minutes.
Remove from flame and allow them to cool completely.
Bring milk to boil.
Add in pistachios, cardamom powder and saffron.
Let it reduce to half the quantity.
Add in condensed milk and boil for two more minutes.
Remove the chom chom from the syrup and add it to room temperature milk.
Let it chill in fridge for one hour.
Remove the chom choms from the milk, garnish with pistachios and saffron and serve.
Malai Chop / Malai Chom Chom – Indian Sweet Recipes
Ingredients
- Paneer – 50 gm
- Sugar – 200 gm
- Water – 300 ml
- Cardamom Powder – 1/4 tsp
- Milk – 300 ml
- Condensed Milk-3 tbs
- Saffron a pinch
- Pista – 2 tbs
Instructions
- Mix together water and sugar in a pan and bring it to boil.
- By the time, knead paneer until it forms a soft dough.
- Divide it into 6 equal portions.
- Roll each into a leaf shape with sharp edges on both the ends.
- Flatten it to form a leaf.
- Add these to the boiling syrup and reduce flame.
- Cook the chom choms for 10 minutes.
- Remove from flame and allow them to cool completely.
- Bring milk to boil.
- Add in pistachios, cardamom powder and saffron.
- Let it reduce to half the quantity.
- Add in condensed milk and boil for two more minutes.
- Remove the chom chom from the syrup and add it to room temperature milk.
- Let it chill in fridge for one hour.
- Remove the chom choms from the milk, garnish with pistachios and saffron and serve.
Malai chom chom looks awesome, seems like a rasamalai. As you said, the shape and presentation make the dish unique!!! Lovely presentation, totally yum.
Malai chop the name itself sounds super tempting.. Lovely looking , Wish i get my share soon!!
Awesome presentation and love that shape. Yes, as you said there are numerous names for recipes and it is very easy to get confused. No harm in adding your own version Gayathri.
Definitely looks like ras malai. But the shape is unique. And I agree there are lot of variations for the same dish.
Malai chop looks super spongy and very attractive. I love the shape of this malai chop quite different and pretty attractive than the usual milk based sweets. Am drooling over those succulent malai chops.
Along with Rasmalai, this was the only other Bengali sweet I used to eat. This has come out so perfectly so think between you and Manjula, you can start a sweet stall and we will all be willing customers
Malai Chop is such a delicious sweet , I remember eating it at the Kolkata airport and boy ! Was it awesome ! This Bangla sweet wins many hearts and you have made it so beautifully !
What a beautiful dessert Gayathri. That leave shape looks so dainty and delicious. Good one.
Gayathri, I faced the same predicament when I was researching on Bengali Sweets..each one had a different story to tell..finally its all made with just a couple of ingredients and how different can it be, still they have so many versions…:)..your malai chop looks so soft and inviting!
I love the shape of the malai chom chom. It looks so pretty and its different from the usual oval ones I’ve seen. I’ve mostly tasted chum chum or chom chom with the cream spread out in the middle.
Malai chop is my all time favorite sweet and you made them absolutely sinful, Look at them they look fabulous gayathri.. I am so drooling ..
Wow the malai chop is making me drool. I am in love with the cute shape of it. Your milk based sweets are just amazing Gayatri. p
I love the cute boat shaped malai chom chom. This has to be hands down my favorite. Simple to make if I master the paneer recipe.
Such a beautifully shaped dessert Gayathri! Like you said what ever the name the dish is absolutely fabulous and yes there are so many versions to a dish of the same name and let us also add our versions to that list!!
you are on a roll gayathri!!! that looks perfect and i want to bite that soft and juicy malai chop!!! very tempting dessert!