Malai Chop is a popular Bengali sweet dish. My version of Malai Chop is extremely easy to make and tastes just as great.
|Preparation Time:||30 minutes|
|Ready Made Rajbhog (big rasgullas)||1 can|
|Milk Powder||1 cup|
|Unsalted Pistachio||1/4 cup|
- Boil 3 cups of water. Gently add Rajbhog to the water and let them simmer on medium heat for about 5 minutes.
- Turn off the heat and let them cool for about an hour. The whole purpose of boiling Rajbhog is to reduce the sweetness. If your Rajbhogs are not very sweet, you should skip the boiling part.
- Grind pistachio coarsely and keep it aside.
- Take milk powder in a bowl. Slowly add the original syrup from the Rajbhog can. Keep stirring till it becomes a thick spreadable paste. Keep aside.
- Once the Rajbhogs are cold and a little hard, gently cut them in half.
- Top each piece with a spoon of milk paste and spread it evenly.
- Now sprinkle the pistachio powder on it and Refrigerate. Malai Chop is ready to serve in an hour.
- I have used Haldiram’s Rajbhog here but you can use canned Rasgullahs too. Boiling canned products is necessary because Malai Chops should be very light in taste.
- If you make Rasgullahs at home, you can skip the boiling part because they are not that sweet to begin with.
- Once you boil the Rajbhogs/Rasgullahs, they will become very soft, so handle them gently.
- If at the end of it you feel that Malai Chops are not sweet enough, place Malai Chops in a shallow dish and gently pour some of the original sugar syrup in the dish and leave it for a couple of hours. Malai Chops will slowly absorb some syrup and become sweeter.
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