MALAI SANDWICH BY REKHA SANAL

BENGALI SWEETS SPECIAL TO TRY OUT TODAY...!!

MALAI SANDWICH

Malai Sandwich Recipe

Ingredients

Milk - 500 ml
Khova - 75 gms
Sugar - Half cup + Half cup
Vinegar - 1-2 spoons
Water - 2-3 cups
Elaichi - 1 or 2
Yellow food color - 1 pinch
Almonds n Cashew Nuts - for garnish

For khova

You can either use store bought khova or can use homemade. 

If using store bought, bring the contents of packet to room temperature. For that keep the packet outside refrigerator for 30 minutes or more. 

Now in a pan, crumble the khova. Put the flame in medium and mix well with a spatula so it dont stick to bottom. when ghee starts leaving add half cup of sugar. mix well so that sugar dissolves. Add a pinch of yellow food color. 

Switch off the flame and remove into a bowl and allow it to cool.

For Rasgullas:

In a vessel, boil milk. When it comes to boil add the vinegar and stir well. 

Switch off the flame and remove the chenna on a muslin cloth. discard the whey. run the chenna under tap water so that acidic taste is removed.

 do it one or 2 times. press hard so that all the water gets removed. now tightly close the cloth and hang it for half an hour.

After half an hour, remove on to a plate and crumble it. now knead it well with the heels of your hand and make four rasgullas out of the chenna. 

In a bowl, heat water, sugar and elaichi. once sugar dissolves, reduce flame and carefully drop the rasgullas. 

Depending on size, cooking time varies. if you following same recipe, 6-7 minutes are enough for it to get cooked. Allow it to get cooled.

For Malai Sandwich

Now carefully take each rasgullas and cut into half. Be careful not to break it. so slowly cut with a sharp knife. Now do the same with the rest three.

Apply a little water on your right hand fingers and also on the left palm and take required khova and make a ball and flatten it.

Now place the khova disk in between the cut rasgullas. Garnish with khova, sliced almonds and cashew nuts according to your wish

Now place them in refrigerator and allow it to cool for close to an hour. Now take them out atleast half an hour before serving

Notes:

1. With half litre milk, you can make 4 medium sized Malai Sandwiches.
2. I used store bought khova. somewhere around 75 gms would be enough
3. If making khova at home, time taken will be more. but i feel taste would be more or less the same
4. The syrup for rasgullas can be like 1 glass water to half cup suar. the rasgullas need not fully be immersed in syrup. just that the shape wont be round but it will have a disk shape which is what we want for sandwich and the syrup anyhow we are not using later so dont waste making lots.
5. Rasgullas has to be carefully cut with a sharp knife else it will break. For this you may slightly press them and remove sugar syrup. hold it firm but not so hard in between your fingers and cut slowly.
6. Khova will be a little sticky thats why we need to apply water to make it a ball and then to disk. if its too watery, you can carefully drop on the first slice of rasgulla and then place top piece.
7. Once you garnish or when you are going to serve, drop 4-5 drops of sugar syrup on top of the malai sandwich. It will melt in your mouth.

Enjoy The Joy Melting In Your Mouth.