Malai Sandwich

Name: Malai Sandwich
Cuisine: Indian
Ingredients: 1.5 litres Cow milk; 1 tbsp All purpose flour; 2 tbsp Vinegar(dilute with 2 tbsp water); 1.5 cups Sugar; 4.5 cups Water; 1 cup Mawa(homemade used here); 1.5 tsp Cardamom Powder(1 tsp in sugar syrup and 1/2 tsp in mawa stuffing); 1/4 cup Powdered Sugar(As per your taste); 10-15 Pistachios(grated); 8 Cherry(for decoration)

Madhusmita Panda @cook_19209419

#goldenapron3
#week8
Malai Sandwich is a Bengali Sweet dish that you’ll instantly fall in love with. This Malai Sandwich is prepared with fresh home-made cottage cheese simmered in sugar syrup & filled with Khoya. After having it you will definitely not like the store bought ones.

Madhusmita Panda @cook_19209419

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Ingredients

1.5 litres Cow milk
1 tbspAll purpose flour
2 tbspVinegar(dilute with 2 tbsp water)
1.5 cupsSugar
4.5 cupsWater
1 cupMawa(homemade used here)
1.5 tspCardamom Powder(1 tsp in sugar syrup and 1/2 tsp in mawa stuffing)
1/4 cupPowdered Sugar(As per your taste)
10-15Pistachios(grated)
8Cherry(for decoration)

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Steps

1

For Chhena:- Boil 1 ltr milk on the medium flame stirring continuously. Once boil comes, switch off the flame and leave it for 4 mins to slightly cool down. Add diluted vinegar slowly to the milk in intervals and mix it so that the milk curdles.
2

Once the milk completely curdled, you can see the chhena is separated from the milk. You can see the clear slight yellowish water. Now place a strainer on the bowl and spread a cotton cloth over it. Pour the curdled milk on it and lift the cloth to separate the milk from the chhena.
3

Wash the chhena to remove the flavour of vinegar and again press it to strain the extra water. Keep the tied cloth hanged somewhere for 30 mins.
4

Grind the chhena once to easily make it smooth. Mash the chhena using your palm and add the flour. Mix and mash for 10 minutes to make it smoother. After mashing it properly, you can make a small ball and check whether there are any cracks or not. Once you see the crack-free ball, divide the chhena in equal balls and roll it between your palms and give it the desired shape of your choice or like the shape I made.
5

For sugar syrup:-Take 1.5 cups of sugar and 4.5 cups of water in it. Stir until sugar dissolves. Cook till you get the thick consistency (no thread required). Add the cardamom powder to it. Mix it well.
6

For Chhena Sandwich:-In the boiling sugar syrup add the balls one by one. Cook with the covered lid on high flame for 8 mins. Then remove the lid and cook on high flame for another 3 mins. Then last with the closed lid for low-medium flame(stir occasionally after 8mins and flip the balls) for 15 mins.
7

After 15 mins, flip the balls and switch off the flame. Keep them aside to cool down for 1/2 hour. Then remove the chhena balls from the syrup and put them over the cooling rack so that the extra sugar syrup moves out of it.
8

For Malai Sandwich stuffing:- Put a pan on medium flame. Take 1 cup of mawa and add 4 tbsp of slight hot milk in it. Mix it properly with the spoon to make them smoother. Add 1/4 cup powdered sugar to it. Mix it properly. You will see the mawa is completely leaving the surface of the pan. Not sticking to the bottom. Add the cardamom powder. Mix it and remove it and keep aside to make it cool.
9

Partially cut the chhena balls into two equal halves. Put the mawa stuffing in between with the help of a knife. Make the stuffing even and remove extra stuffing. Stuff all the chhena malai sandwich in the same way. Garnish with the pistachios and cherry on top. You can serve chilled.