How to Make Malai chop/পাউরুটি মালাই চপ

How to Make  Malai chop/পাউরুটি মালাই চপ

Bengali desserts are so loved by my family. They are my better half's most loved desserts. Bengal, an eastern province of India is surely understand for their Rasgullas or Roshogullas which implies curds balls cooked in sugar syrup. There are such huge numbers of varieties of this formula to make flavorful and scrumptious desserts. Malai Sandwich, Mughal-E-Azam, Chum, Rajbhog, and numerous more emerge from a similar essential formula. Malai slash is additionally one of the variety of the widely adored Rasgulla. Delicate, circularly molded Rasgulla is washed with sweetened whipped cream and decorated with nuts. 
With such a significant number of celebrations coming up, I am certain you would have numerous events to give this a shot for your family.
bengali malai chop
Bengali Malai Chop
Malai chaap is an extremel wonderful and delicious pastry produced using sweet and elastic rasgullas which are layered and decorated with smooth rabri and dry nuts. Figure out how to make this mouth-watering treat with the assistance of well ordered photographs and point by point formula given underneath: 

Planning Time: 10 minutes 
Cooking Time: 30 minutes + 2 hours to absorb the chena the sugar syrup (chashini)
Formula Yield: 4 servings


  • Milk1.5 liter (1 liter for chena planning + 1/2 liter for rabri arrangement) 
  • Cardamom (chhoti elaichi) - 3 
  • Sugar - 1 glass (80 gm) for sugar syrup (chashini) + 20 gm for rabri readiness 
  • Vinegar (sirka) - 2 major spoon broke down in 1 container water 
  • Water for sugar syrup (chashini) - 4 times the measure of sugar 
  • Almonds (badaam) - according to prerequisite for embellishing 
  • Saffron Strands (kesar) - according to necessity for embellishing


  • In a profound vessel (bhagona or pateela) pour 1 liter drain (doodh) and set it to bubble on high fire. 
  • At the point when the drain comes to bubble, pour in 2 table spoon of vinegar (sirka) weakened in 1 some water and mix with a scoop. Make sure to do this procedure of turning sour the drain on high fire. Notice that drain will start to turn sour (doodh ka phatna) following 1 minute into huge knots. 
  • Presently spread a perfect cotton material (tissue) over a profound vessel or bowl and pour the soured drain to seperate the chena (or paneer) framed, from the fluid. 
  • Strain the fluid pleasantly utilizing hands (as appeared in the photo beneath). Assemble the material from all sides as pocket (potli) and flush the chena left in the fabric with water. Press the material with hands pleasantly so the additional fluid is depleted out. (Washing the chena with plain dilute will help in cooling the chena and totally expel the essence of vinegar from it.) 
  • Presently take out the chena as one piece in a plate. With your palm begin crushing and abrading (masalna) the chena, and smoothen it pleasantly to shape a smooth batter. (You can likewise agitate the chena in a blender for 1 moment to set up its smooth batter.) 

how to make malai chop

  • Move little chunks of the chena and press and change the chena balls into level round formed tikkis (as appeared in the pictures beneath). At that point keep them aside on a plate. 
  • For the sugar syrup (chashini), in a huge dish take 80 gm sugar and include water (4 times the measure of sugar) and delicately pounded cardamom (chhoti elaichi) to it. Enable the answer for bubble and the sugar to break up totally. (Keep in mind, the sugar syrup being set up here is of flowy consistency) Once the sugar melts and breaks down totally permit the sugar syrup (chashini) to bubble for 1 minute. 
  • Presently add the chena tikkis arranged to the bubbling sugar syrup (chashini) and let it bubble for a 2 minutes over high fire. Following 2 minutes, bring down the fire to medium level and permit the chena to cook in the sugar syrup (chashini) for 15 minutes. (Try not to cook the chena over low fire. Cook just on medium level fire, which will neither permit the chena to turn dark nor the sugar syrup (chashini) to become scarce) 
  • Kill the fire following 15 minutes and leave the chena in the sugar syrup (chashini) for 2 hours. 
  • Amid this time pour 1/2 liter drain (doodh) in a dish and enable it to bubble till it ends up thick and decreases to a large portion of the amount. 
  • At the point when the drain (doodh) will wind up thick and velvety, it will turn somewhat smooth yellow in shading. At that point include the rest of the 20 gm sugar to it and blend well. 
  • At the point when the sugar is totally disintegrated, at that point kill the fire. The rabri is prepared to be utilized in later advance (keep it aside to cool). 
  • Following 2 long stretches of rest, exchange the chena tikkis from the sugar syrup (chashini) to a serving dish (as appeared in the pictures underneath). 
  • Mastermind them in wanted and delightful way and afterward spread a layer of rabri on every one of them. 
  • At that point decorate every one of it with ground almonds (badaam) and saffron strands (kesar) or sustenance shading. The malai chaap is then prepared to be served.
(Tips: 1. Accumulate the material from all sides as pocket (potli) and flush the chena left in the fabric with water, so the vinegar taste is expelled.)

পাউরুটি মালাই চপ। How to make “Bread Malai Chop” 


  • পাউরুটি ৪ পিচ
  • দুধ ১/২ লিটার
  • কনডেন্সড মিল্ক বা চিনি স্বাদমত


  • পাউরুটি সাইটের শক্ত অংশগুলো কেটে ফেলে দিয়ে পাউরুটি গুলোকে গোল অথবা চারকোনা করে কেটে নিতে হবে। 
  • এবার চুলায় একটা প্যানে দুধ জ্বাল দিয়ে দুধ ঘন করে নিতে হবে। 
  • দুধটা ঘন হয়ে এলে এর মধ্যে কনডেন্সড মিল্ক দিয়ে আরও পাঁচ মিনিট জ্বাল দিয়ে চুলা থেকে নামিয়ে দুধটা হালকা ঠান্ডা করে নিতে হবে।  
  • এরপর দুধটা ঠান্ডা হয়ে এলে কেটে রাখা পাউরুটির টুকরা গুলো দুধে দিয়ে ২ ঘন্টা ভিজতে দিতে হবে। তৈরি হয়ে গেলো দারুণ মজার মালাই চপ। 

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