MALAI CHOPS

Bengali Dessert Malai Chop (Malai Chomchom Misti)

Malai Chop, also known as Malai Chomchom Misti, is a famous dessert from Bangladesh and Bengal. Unlike Rasmalai, Malai Chops are flatter and larger in size. This version is prepared with milk powder and gently simmered in rich, lightly sweetened Rabdi flavored with cardamom and saffron, then garnished with chopped nuts.

Ingredients

• 1.5 litres full cream milk (6 cups)
• 1 cup 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 and almonds)

Instructions

1. Boil 2 cups of milk over low heat until it reduces to a thick, creamy Rabdi consistency. Stir continuously to prevent burning or overflowing. Once thickened, switch off the heat and keep aside. You should have about ½ cup of Rabdi.
2. In another pan, boil the remaining 4 cups of milk.
3. Add the sugar and cardamom, then cook until the milk thickens slightly, stirring continuously.
4. In a separate bowl, gently mix the milk powder, baking powder, ghee, and beaten egg to form a sticky dough.
5. Allow the dough to rest for 5–6 minutes until it firms up slightly.
6. Lightly grease your palms and shape the dough into smooth cylindrical pieces. Do not make them too large, as they will expand while cooking.
7. You should get approximately 8–9 Malai Chops.

1. Carefully place the prepared Malai Chops into the hot milk.
2. Cover and cook over medium heat for 4–5 minutes.

1. The Malai Chops will almost double in size while cooking.

1. Remove the lid and continue simmering over low heat for another 10 minutes. Stir gently, as the Malai Chops are soft and delicate.
2. Add the prepared Rabdi to the pan.
3. Add the saffron strands and cook for another 1–2 minutes.
4. Switch off the heat and allow the mixture to cool completely.
5. Refrigerate the Malai Chops for at least 5–6 hours.
6. Serve chilled, garnished with chopped nuts and saffron strands.

Enjoy!