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Today, we are going to prepare chena malai sandwich.
It is a special sweet dish of the Bengal.
It has a taste of both the chena rasgulla and the mawa.
Come lets make it.
Prepare chena to make the chena malai sandwich.
Take 1.5-litre of cow's milk and pour it in a vessel.
The Cow's milk is the best option to prepare chena.
If the cow's milk is unavailable use the buffalo's milk (full cream)
Use only the pure milk.
Keep the flame on medium.
Wait for the milk to boil.
Stir the milk once or twice from the bottom to avoid it from burning.
The milk has boiled.
Switch off the gas.
Wait for the temperature of milk to decrease.
After, that pour the lime juice in it to prepare chena.
Chena will be soft.
Do not pour the lime juice in milk on high temperature otherwise chena will not be soft.
It will be hard.
Cool down the milk.
Leave it to cool down for 4 minutes.
After 4 minutes add the lime juice in it.
4 minutes are over and milk temperature has dropped.
Remove 2 tbsp of milk from the vessel in a bowl.
Add 30-40 saffron strands in that bowl.
Take 2 lemons.
Extract their juice.
Add 2 tbsp of water in 2 tbsp of lemon juice.
Add lemon juice in milk and stir it.
The curdle milk is in process of making.
Milk and water start appearing separately.
Leave it for 2 minutes.
To strain the milk, take a bowl and place a strainer over it.
Spread a cotton cloth on the strainer
on which chenna will separate.
Lift the cloth and strain all the water out of chena.
In this way squeeze and extract all the whey out of it.
The whey can be use for the curry of vegetables
Or to mould the flour.
Wash the chena to remove the taste of lemon.
Wash it twice or thrice like this.
Again fold the cloth and strain it.
Remove all the water.
Remove the chena out of the cloth.
On the other hand, start preparing the sugar syrup.
Add 1.5 cup of sugar
Add 4.5 cup of water.
4.5 cup
Cook it until sugar dissolves.
Mash the chena with your palms.
chena is soft.
Add 1 tbsp of refined flour in it.
Mix and knead it properly for 4-5 minutes.
You can use corn flour in place of refined flour.
You can even use semolina or arrowroot.
Mash the chena for 5 minutes after mixing refined flour.
To check it make a ball of it by rolling between the palms.
There shouldn't be any crack in it.
The ball is perfectly round.
It is soft and ready.
Prepare pieces of chena from it.
Divide them equally.
Pick up a piece of chena
Roll it between your palms.
The piece of chena will be extremely soft.
Give it a shape from all the sides.
Piece is ready.
Prepare all pieces in the same way.
Sugar syrup is boiling.
One or two thread of sugar syrup is not required.
Dissolve the sugar in water.
Sugar syrup should be boiling.
Dip the chena pieces in the sugar syrup.
Dip it one by one.
Sugar syrup should not lose its boiling point.
Put all pieces in it.
Cover it and cook it for 5 minutes then check it.
It boils better when cover.
chena Boils well.
After 5 minutes pieces of chena has bloated to twice of their original size.
Cover it and again cook it for 5 minutes.
Partially open the lid if sugar syrup spills along with the steam
so that steam releases.
Cook it this way.
Cook them for more 5 miutes.
Pieces of chena appears good.
Cook them for more 5 minutes.
Flip them with less force.
The confectioner uses the soap nut water to increase the foam of the sugar syrup.
Chena pieces are evenly cooked.
Do not add the soap nut water although, flip it and cook it.
Cover and cook for again 5 minutes.
We cooked them for more 6 minutes.
It takes 16 minutes to cook.
Chena pieces are cooked. Turn off the gas.
Keep them in sugar syrup for 1 hour.
Let them cool down then do the further process.
One hour is over and pieces cooled down also.
Remove them from the sugar syrup and place on the strainer.
Extra sugar syrup will move out on the plate from the pieces.
Place all the pieces on it.
Prepare the malai for them from the mawa.
Take 1 cup of mawa.
Add the saffron thread milk in the mawa.
Beat mawa in the saffron thread milk properly to make it soft.
It can be prepared without saffron thread and yellow food colour can be added.
The beating process makes the mawa soft.
It will look like the malai.
Add 3 tbsp of boora or powder of sugar.
Add the sugar according to your taste.
Mix the ingrdients well.
Mawa is ready for the chena malai sandwich.
Stuff the mawa in chena pieces.
Cut the piece from the between.
Cut to divide the piece.
Leave it adjoined from the end.
Open it in this way and fill the mawa in it.
Press it softly by this way.
Make the stuffing even.
Remove the extra filling using a knife.
Prepared piece will look like this.
Fill the mawa in all the pieces using the exact method.
All the chena malai sanwiches are ready.
if the mawa is left,
add some roasted sooji in it and sugar powder to prepare laddoo or barfi out of it.
Add the grated pistachio over it for garnishing.
The grated coconut can also be used.
Cut and serve the chena malai sandwich.
The chena malai sandwiches are ready.
Place them in the refrigerator for half an hour.
They will be set and ready.
Delicious chena malai sandwiches are ready.
Be careful while preparing it.
Make the chena soft while preparing it.
Make it smooth by rubbing.
Chena pieces should not have any crack.
Sugar syrup should boil properly while cooking.
Pour the pieces in sugar syrup one by one.
Cook it on high flame for the 15-16 minutes.
Cooking it on large stove is more preferable.
Store them in refrigerator and eat for 4-5 days.
Cook it and eat it.
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