Malaichop/ Roshmalai using milk powder!!!!!!! So soft and yummy!!!!!!
Malaichop is a very famous sweet dish of Bangladesh . Unlike Rasmalai , malaichops r flatter and bigger in size . But the basic recipes I found always alike . This one is made from milk powder . Less time , less work and fail proof of course !!!!!
Ingredients:
For Rabri/Milk gravy
1 liter Whole milk
2 tbl spoon of powder milk
Sugar to taste
Cardamom and cinnamon
For Malaichop/ rasmalai:
A little more than 1/2 cup (half cup) of full cream powder milk ( like half cup + 2 tbl spoon)
1 beaten egg ( medium)
Less than 1 teaspoon ghee ( level)
1 teaspoon sugar
a little more than 1/4th teaspoon baking powder
Procedure:
1. Boil the milk with cardamom and cinnamon and reduce a bit . Add Sugar and powder milk . Stir continuously or else it may get burnt at the bottom.
2. In the mean time prepare the dough. Combine egg, ghee and sugar together . In another bowl combine powder milk and baking powder . Mix the egg mixture with it. It will form a very sticky dough. Keep it in the refrigerator for 5 minutes .
3. You may find difficulties shaping the milk balls from that sticky dough .Grease your hand with ghee and make balls from the dough . Add the balls into the milk when it is in the boiling point . Just because the dough was sticky , you may not make fully round shape. Don’t worry . It will fall flat into the milk and will give the shape of malaichop . Cook at medium flame until doubles up . Flip over the sweet balls carefully ..Don’t cover with lid.
4. After doubling up reduce the heat a little more and cook uncovered at medium low flame for at least 10/15 minutes . It will get bigger in size . Mine one is three times as big as the ball I made !!!!! :)Take out the cinnamon ,cardamom from the milk.
Your malai chop is ready!!!!!!!!!!
Notes:
1. The recipe I used before, I used to take 1 cup of milk and that was quite a tight dough . And sometimes the center used to remain bit hard , specially after keeping it in the refrigerator!!!!! After having so much successful “mishti making session” , I came up with the idea that sticky doughs make softer sweets!!!
So reduced the amount of milk powder to half!!!!!!! 😀
2.Don’t use too much baking powder , you may end up with broken rasmalais/ malaichops!!!!!!!!!!!!!!
3. Don’t Put the balls in too thick milk , that would prevent the malaichops to be soft .. Let the milk thicken whith the cooking of milk balls .
4. Don’t thicken the milk too much . Because after cooling down , the milk will thicken more . 🙂
Khadiza's Kitchen 
Thank you for your recipes . You have really made cooking very easy and interesting for me. Specially the sweets. I haven’t tried the drinks yet . Do you have any drink items which I can make for 50 people ? Can you pls tell me how to cook dry semai.
Me and my husband both love your website so much that we are planning to set a restaurant after retirement .thanks
Date: Fri, 11 Oct 2013 17:41:30 +0000
To: pupunia@hotmail.com
thank u so much for all the sweet, inspiring words for me !!!! I’ll post some drinks recipe soon In sha Allah!!!!
all the best!!!!!!!!
thank u so much for all the sweet, inspiring words for me !!!! I’ll post some drinks recipe soon In sha Allah!!!!
all the best!!!!!!!!
What to do if dough is not sticky enough?
JazakAllhah Khairan Apu.. amar rosmalai sobsomoy centre e hard hoye jay…ebar apnar tips gulo mone rakhbo…Allah apnar valo korun.
Just made malaichop according to your recipe…it turned out just perfect…thank you soooo much…
thank u .. 🙂
Apu ey quantity Te koto gula malaychop Hobe kindly bolben ki,like 10 people ER jonne ey poriman Ta ki thik 🙂
ekhane 9/10 tar moto hobe .. quantity ta double kore diite hobe… 🙂
Thanks apu dear:)
Apu I tried your malaichop, turned out fatafati , super soft and yummy, apnar recipe Te majic ache apu jetai try Kori outcome kokhono kharap ase na 😀
awww alhamdulillah … ❤
Salam apu.. ur recipes are great.my husband loves it when I make this misty.. please post more easy delicious recipes so I can blow my husbands mind
hahahahaha thank u darling for the inspiration !!! 😀
Thank you so much for the recipe.
Just wish to say your article is as amazing.
The clarity in your post is just nice and i could
assume you are an expert on this subject.
Well with your permission let me to grab your feed
to keep up to date with forthcoming post. Thanks a million and please carry on the
rewarding work.
Thank u so much !!!! 🙂
Hello, I enjoy your recipes very much and thank you for sharing them with us. I need a little clarification. In the USA, the grocery stores usually carry the non fat powder milk. In this recipe you used full cream powder milk. Where can I purchase that?
Apu…..i cant thank you enough for your recipes. The fvery first recipe that i tried from your website is beef tehari. And it turned out sooooo well that my husband said it tastes exactly like the way his mother used to cook tehari for them. And that made me feel so happy and grateful you. Yoday i tried your malaychop, so far it looks good, haven’t tasted it yet. But im sure it will also turn out as good as your other recipes.
apu ei ingridients e koto gulo mishti hobe approximately?
Hello apu .. ami milk powder measurement cup er half cup nisilam r baking powder tea spoon er one fourth nisilam but amar ta fulenai, shokto hoye gesilo. amake kindly ektu help korben plz.
My chops were getting harder once iys cold so can i boil it in. Sugar syrup ?
assalamualukum
What is the reason that malai chop is dissolved when put into boiling milk?