Malai Sandwich is a popular Bengali sweet delicacy prepared with milk, paneer, and khoya. This simple dessert dish is famous around Durga Puja and Raksha Bandhan.
Malai Kova (Malai Sandwich)

Total Time: 30 min

Prep Time: 20 min

Servings: 6


Ingredients for Malai Kova

  • 1/2 ml milk
  • 3 cups Water
  • 10 strand saffron
  • 1 gm Citric acid
  • 2 cups sugar
  • 1/2 teaspoon edible food color
  • 50 gm khoya


  1. Set aside the citric acid that has been dissolved in water.

  2. Bring the milk to a boil, then turn off the heat. To make soft paneer, gradually add citric acid solution to cooked milk. Don't combine everything.

  3. You should notice greenish whey (if you don't see greenish whey and believe that additional curdling is necessary, create more solution and add gently). When the milk has curdled, turn off the heat, add 1 cup of cold water, and cover for 15 minutes.

  4. Pour the curdled milk onto a cotton towel and hang it above the sink for 15 minutes to allow the whey to drain easily. Squeeze the bag gently. Ensure that all of the whey has been drained.

  5. Place the chenna (paneer) on a flat surface and knead with the heal of your hand until the grains vanish and the chenna becomes smooth and creamy.

  6. Divide the mixture into 15 equal parts (depending on the size of sandwich you want). Form the required form.

  7. 1 cup sugar and 3 cups water in the pressure cooker Bring to a boil over high heat, stirring often, until all sugar is dissolved.

  8. Place the chenna cubes in the syrup one at a time. Close the cooker and blow the whistle. Cook over medium heat for 1 whistle, then lower to a low heat and cook for 7 minutes. Turn off the heat and let the cooker to cool.

  9. Chenna squares will more than double in size (use wide size cooker). Take the squares out of the sugar syrup.

  10. In the syrup, add the remaining 1 cup of sugar. Bring to a boil. Allow it to cool for 30 minutes.

  11. Now, add the squares to the syrup. Keep for around 30 minutes. In the meantime, knead mava. Add a small amount of sugar syrup and 1 drop of yellow food coloring. Knead thoroughly.

  12. Remove the chenna squares from the syrup after 30 minutes. Squeeze them gently and cut them horizontally.

  13. You must be very careful when cutting since they are very fragile and can break. If you put pressure to the centre of the square, it will break.

  14. Apply a generous quantity of mava to one half of the square and sandwich the other half on top.

  15. Decorate with saffron strands and cut into triangles.


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