Malai Chop – Deconstructed Rasmalai – Shubho Bijoya

  Yes, I had promised a 4-day narrative and I skipped day 3 and am kind of running late with Day 4 or Bijoya Dashami and my post for Malai Chop. A Malai chop is almost a deconstructed rasmalai of sorts, a soft spongy base shaped sort of like a chop (a savory one that is), topped with a creamy topping called malai.

Well, Ma Durga is who gives us our lot, and she knows but mine is a full one, and unlike her I do not have the 10 hands.. It is not a bad lot but a full one. Bijoya or the tenth day, is the final day of the puja, where the victorious Durga, slays Mahishashur and departs back to her home. This is a time enjoyed with family, people visit relatives to offer respects and are rewarded with sweets.

This dessert and actually a lot of these elaborate desserts were much loved by my father, who would have been celebrating a birthday yesterday, had he been with us. Hopefully, somewhere dad you get the message that we are thinking of you.

For my topping, I have used a combination of whipped cream folded into thickened milk just like rasmalai. Essentially a very indulgent affair, where this does better than rasmalai is that it is more portable, no bowl needed so it is a fun gift for people.

I have topped it adding some pistachios and almonds, it is entirely optional but is certainly fun this way. In essence a malai chop is a spongy soft base, with a creamy rich topping hence what we want to call a deconstructed rasmalai.

PrintMalai Chop – Deconstructed Rasmalai – Shubho Bijoya

Prep Time: 2 hours, 30 minutes

Cook Time: 30 minutes

Total Time: 3 hours

A delightful dessert, the malai chop is a almost like a deconstructed rasmalai, with a spongy base topped with cream, saffron and nuts.

Ingredients

For the base
1/2 gallon whole milk
1 lime
3 cups of water
11/2 cups of sugar
8 to 10 cardamoms

For the malai topping
1 cup whole milk
1/2 cup whipping cream
A few strands of saffron
Chopped pistachios and almonds

Instructions

Place the milk in a heavy bottomed pan and bring to a rolling boil. Turn off the heat and let the milk rest for at least 30 seconds.
Cut the lime in half and squeeze in the juice, and stir the milk should begin separating. Add in the remaining half and the milk should separate into paneer curds.
Drain into a cheesecloth and hang the paneer or chenna for at least 2 hours, to drain out the whey.
Remove the chenna and pulse for about 30 seconds in a food processor, do not over process. Remove and place on a flat surface to knead with about 1 tablespoon of flour and shape into small round flat cakes, cover and let this rest for about 20 minutes.
In the meantime add the water and sugar with the cardamoms in a pot and bring the water to a boil to firm a light syrup about 1/2 strand in consistency. We do not like the desserts to be excessively sweet so I stay away from very thick syrups.
Gently place the ovals into the syrup and poach the cheesecakes for about 25 minutes. At this point, they should become spongy and porous.
Remove from the syrup and set aside to cool.
Place the remaining milk in a pan and thicken to 1/4 volume, you will end up with very little of this thickened milk.
Whip the cream, and mix in the cool thickened milk and saffron strands.
To assemble place a little of this creamy mixture over the spongy cakes, making this a malai chop.
Garnish with pistachios and almonds, chill and serve.
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