By Aditi Saraswat
November 9, 2025
Give your dessert a delicious twist with this sweet Malai Chaap dessert. Blending creamy malai, fragrant elaichi, and delicate soya chaap, this fusion treat is creamy, milky, and extremely delightful. It is perfect for those who love experimenting with classic tastes in new, indulgent ways.
1 litre full-fat milk (for chenna/paneer) 1 tbsp lemon juice or vinegar (to curdle milk) 1 cup sugar 2 cups water (for sugar syrup) ½ cup fresh cream (malai) ½ cup khoya (mawa), grated 2 tbsp powdered sugar ¼ tsp cardamom powder A few saffron strands soaked in warm milk Chopped pistachios and almonds for garnish Rose water – a few drops (optional)
Boil 1 litre of milk, add 1 tablespoon of lemon juice, and stir it until it begins to curdle. Strain the chenna and wash it in cold water.
Knead the chenna for about 8–10 minutes until it turns soft and smooth. Shape them into small oval balls and keep aside.
In a pan, add 1 cup of sugar and about 2 cups of water. Boil it to make a light syrup and add the chenna balls.
Cook it for 10–12 minutes until the balls get in size. Let them cool in syrup fully.
In another bowl, mix ½ cup malai, ½ cup khoya, 2 tbsp sugar, and ¼ tsp cardamom powder. Blend these to make a smooth cream.
Take out cooled chenna pieces and gently slice in half, and fill in the malai mixture in between, same a sandwich.
Garnish the prepared malai chaap with saffron milk, chopped nuts, and some rose water. Keep it for chilling for an hour and enjoy the creamy Malai Chop cold.