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Malai Chop/Cream Chop/Malai Chop Sweet Recipe
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Malai Chop/Cream Chop/Malai Chop Sweet Recipe

Malai Chop is a traditional Bengali Sweet dish prepared from Chenna. Chenna is shaped into flat round balls and is then cooked in sugar syrup. It is stuffed with Mawa and then garnished with Malai and dry fruits.
Course Dessert, Side Dish, Sweets
Cuisine Bengali, Indian
Keyword Cream Chop, Malai Chop
Prep Time 35 minutes
Cook Time 40 minutes
Passive Time 5 minutes
Total Time 1 hour 20 minutes
Servings 10 pieces
Calories
Author Recipe by Chits

Equipment

  • Thick base Pan or Kadai
  • Strainer
  • Muslin Cloth
  • Knife to slice the Malai Chop Balls

Ingredients

For Malai Chop Balls:

  • 1 litre Full Cream Milk (or 4 cups)
  • 2-3 tablespoon Lemon Juice
  • 1 teaspoon Maida
  • 2 cups Cold Water

For Sugar Syrup:

  • 2 cups Refined White Sugar
  • 3-4 pieces Green Cardamom Pods (Hari Elaichi)
  • 6 cups Water

For Stuffing:

  • 1/2 cup Mawa (Khoya)
  • 2 tablespoon Powdered Sugar
  • 4-5 strands Saffron
  • 2 teaspoon Milk
  • 1/4 teaspoon Green Cardamom Powder

For Malai Layering & Garnishing:

  • 5 tablespoon Fresh Cream
  • 5 tablespoon Desiccated Coconut
  • 2 tablespoon Sliced Pistachio & Almonds
  • 2 tablespoon Tutti Frutti

Instructions

Preparation of Chenna for Malai Chop:

  • Take the Full Cream Milk in a large pot and heat under medium flame till it comes to boil.
  • While boiling the Milk, keep stirring it at regular intervals so that no layer is formed at the surface of the milk. The milk should not stick to the bottom of the pot and should not burn or else it will change the colour of the chenna.
  • Once the Milk comes to boil, switch off the stove and allow the Milk to cool down for 3-4 minutes before adding Lemon Juice.
  • When the Milk cools down, add 1 tablespoon of Lemon Juice to the milk. Mix and stir it with the help of spoon or spatula.
  • After sometime, again add 1 tablespoon of Lemon Juice. Stir it. You will see that the milk starts curdling. Keep on stirring till it completely curdles.
  • If the milk does not curdle completely, add more lemon juice. Keep adding more lemon juice till it completely curdles to form chenna. The quantity of lemon juice required for curdling depends on the quality of milk.
  • By now, the milk completely curdles and green whey is formed separating the chenna from itself.
  • Now take a strainer and place it over a large bowl.
  • Place a muslin cloth or clean handkerchief over the strainer.
  • Strain the curdled milk to separate the Chenna from the green coloured whey.
  • Next pour cold water over the chenna and rinse it to remove the acidic and sour taste of lemon juice from the chenna.
  • Squeeze the muslin cloth to drain out the excess water from the chenna. Chenna should neither be too moist nor too dry.
  • Take out the chenna from the muslin cloth and place it over a plate to prepare the dough.
  • Mash it slightly with your palm. We will now knead the chenna along with other ingredients to prepare the Malai Chop balls.

Kneading and Preparing Malai Chop Balls:

  • Take the Chenna in a large plate. Add Maida (All-Purpose Flour) to it.
  • Mix and knead them till it is soft and smooth. No need to add water.
  • While kneading the dough we must keep in mind that the dough is soft and there are no lumps in it. It should not leave oil. As soon as you feel that oil is coming out, stop kneading it.
  • Now take small amount of dough and roll it to make flat round balls. Roll it to make smooth so that there are no cracks on the surface.
  • In the same manner, make flat balls for the remaining dough. Keep it aside in a plate.

Preparation of Sugar Syrup:

  • Heat 6 cups of Water in a large flat pan or kadai over medium heat. Let it boil.
  • When the Water starts boiling, add Sugar to it. Stir the Sugar till it completely dissolves.
  • If you see that there are some impurities present in the sugar syrup, add 1 tablespoon of Milk to it. On using White Refined Sugar, there is no need to add milk. If there are no impurities, skip the steps 3-5.
  • As the Sugar Syrup boils, the impurities start floating at the surface of the syrup.
  • With the help of spoon, take out the impurities from the sugar syrup.
  • Lastly add Green Cardamom to the syrup and allow it to boil. Now we will add the Malai Chop balls into the boiling sugar syrup to cook them.

Cooking of Malai Chop Balls:

  • Add all the Malai Chop balls into the sugar syrup. Allow it to boil.
  • While adding the balls into the pan, you must be careful that there is enough space around the balls so that it gets space to expand. The space should be twice the size of balls.
  • Cover the pan with lid and cook for 5 minutes under medium to high flame. Bubbles starts to form rapidly as the syrup boils.
  • After 5 minutes, open the lid and turn the balls to the other side. Close the lid again and allow the balls to cook under medium to high flame.
  • Cook the Malai Chop balls for 15 minutes more. On total cook the balls for at least 20 minutes.
  • After boiling the balls for 20 minutes, you will see that the balls expand to double its original size.
  • To check whether it is completely cooked or not, take the flat balls and dip it into water. If it sinks, it means it is cooked.
  • The other way to find whether it is cooked or not is by pressing it. When we slightly press it and release it, the ball will regain its size. It means it is cooked.
  • Switch off the stove and allow the balls to cool down completely. Do not open the lid.
  • When the sugar syrup completely cools down, take out the balls from the syrup. Slightly squeeze out the sugar syrup from the balls and place them in a different plate.

Preparation of Malai Chop Stuffing:

  • Take the Saffron Strands and dissolve it in 2 teaspoon of Milk for few minutes.
  • Add Khoya, Powdered Sugar, Cardamom Powder and dissolved Saffron in a bowl.
  • Mix all the ingredients uniformly with a spoon till it becomes soft.
  • Do not over mix or the mixture will become little soggy. Keep it aside.

Preparation of Malai Chop Sweet:

  • Take the Malai Chop balls and slit horizontally in between till 3/4th of the size of the balls with other side connected. Slit all the balls in the same manner and keep it aside.
  • Take a ball and stuff small amount of khoya stuffing between the two layers. Spread the stuffing uniformly.
  • Press the ball slightly with your palm to set the stuffing between the two layers. In the same manner stuff all the balls.
  • Now take the Fresh Cream and spread it over each ball uniformly with the help of spoon so that it coats the entire upper layer.
  • Next sprinkle small amount of Desiccated Coconut over the cream on each Malai Chop balls.
  • Garnish the Malai Chop Sweet with Pistachio, Almonds and Tutti Frutti. Press the dry fruits gently with your finger so that it sticks to the cream of the Malai Chop.
    Malai Chop/Cream Chop/Malai Chop Sweet Recipe
  • To prepare Malai Chop without using Mawa stuffing, skip the above steps from 1 to 3. Also skip the steps of preparing Mawa stuffing as mentioned above.
    Malai Chop/Cream Chop/Malai Chop Sweet Recipe
  • Malai Chop sweet is ready to serve. Serve it as a dessert or as a side dish with any meal. Serve it chilled.
    Malai Chop/Cream Chop/Malai Chop Sweet Recipe

Notes

  1. Cow Milk is best for preparing chenna. However you can use Buffalo milk also.
  2. You can use Vinegar in place of Lemon Juice, if you do not have Lemon at home.
  3. While boiling milk, keep stirring the milk continuously so that thick layer or malai is not formed over the milk. Also the milk should not stick to the bottom of the pan or else it will burn and will change the colour of chenna.
  4. To prepare soft and spongy Malai Chop, first cool the milk slightly for 3-4 minutes and then add Lemon Juice to curdle the milk. To cool the milk instantly, you can add a cup of cold water to the boiled milk.
  5. The quantity of Lemon Juice required for curdling depends upon the quality of milk. Lemon Juice should be added to the boiled milk in batches. If the greenish whey is not formed, add more lemon juice to the milk to curdle completely.
  6. While squeezing the chenna, we must keep in mind that the chenna should be squeezed such that it is neither too dry nor too wet. It should be little moist to prepare soft and spongy Malai Chop. If it is too dry, the balls will be hard. If it has too much moisture, it may break while preparing.
  7. The milk whey left behind after the milk is curdled is very nutritious. It can be used to prepare atta dough or used in dal and curries.
  8. You can use either of Maida or Corn Flour for preparing the dough.
  9. You can also add Semolina (Sooji) while kneading the dough. It’s optional.
  10. Mash the Chenna till it is soft and smooth. There should not be any lumps or grains present in the chenna. Do not mash too much or else it will become greasy.
  11. While preparing the balls, the surface should be smooth without any cracks on it. Roll the balls in your palm till the outer layer is smooth and there is no cracks on the layer.
  12. Use wide and flat bottom pan for preparing the sugar syrup. It helps in providing enough space for the balls to expand itself while cooking.
  13. Here we have used 2 cups of Sugar for 6 cups of Water to prepare the Sugar Syrup. If you want to add extra sweetness to the syrup, add extra amount of sugar as per your choice.
  14. Try to use White Refined Sugar to make the Sugar Syrup. It helps in making the malai chop white in colour.
  15. While boiling the sugar syrup, if the syrup becomes thick, add small amount of water to it.
  16. While preparing the malai chop balls, ensure that there are no cracks on the surface of the balls or else it may break while cooking.
  17. Cook the Malai Chop balls for at least 20 minutes. After cooking the balls, switch off the stove and allow it to cool down. Cool the balls with the lid covered.
  18. Stuff the Mawa stuffing only after the malai chop balls cools down completely or else it may break while stuffing.
  19. You can also replace Saffron with lemon yellow or red orange natural or synthetic colours to prepare the stuffing.
  20. Use Homemade Mawa to prepare this recipe. It is healthy and is free from adulteration. It adds extra taste to the sweet.