Cham Cham Recipe:
Cham Cham (aka Chom Chom) – parched coconut-coated, mawa (khoya) and dry natural products stuffed oval molded Bengali mithai, is arranged in an exceptionally comparative way as rasgulla. This Cham Cham Recipe clarifies how to make it domestically with point-by-point step-by-step photographs and gives tips and varieties on how to serve it in three diverse ways for events like Diwali and Durga Pooja.
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Serves: 6 servings (12 pieces)
Ingredients:
| 1 liter Milk |
| 2 tablespoons Lemon Juice |
| 1½ cups Sugar |
| 4 cups Water |
| 1/4 teaspoon Green Cardamom Powder |
| For stuffing: |
| 1/4 cup Mawa (khoya), ground or crumbled |
| 1 teaspoon Powdered Sugar (more or less to taste) |
| 4-5 Saffron Strands (kesar), dissolved in 1/4 teaspoon of milk or a squeeze of yellow food color, optional |
| 1/8 teaspoon Green Cardamom Powder |
| 2-3 tablespoon sliced Pistachio |
| 2-3 tablespoons sliced Pistachio |
Directions:
1. Follow steps 1 to 5 of the chenna recipe and make new paneer (chhena) utilizing 1 liter milk and 2 tablespoons of lemon juice. Tie chhena in a clean muslin cloth and press it tenderly to deplete an abundance of water. Hang tied chhena for around 30-45 minutes or keep it beneath an overwhelming weight for around 7-8 minutes to expel an overabundance of moisture.
2. Loosen it and exchange it for a hug plate. Disintegrate it utilizing your hand.
3. Squash it and work it until it begins to turn like a mixture. Halt works when it begins to discharge the fat (your palm will turn greasy).
4. Divide it into 10 rises into parcels. Take each parcel and make oval oval-shaped thick pattie (as appears in the picture) from it. The oval-shaped patties ought to not be more than 1 inch as their estimate will twofold after bubbling in sugar syrup in the following step.
5. Take a profound container (or a pressure cooker) and include 1½ cups sugar and 4 cups water in it to make sugar syrup. Warm it over medium fire and mix to dissolve the sugar. When it comes to a rolling bubble, delicately drop oval-shaped patties (one by one) from the side of the pan.
6. Cover it with a cover (if utilizing a pressure cooker, expel the shriek from the cover and at that point cover it) and bubble for 12 minutes over medium fire. After 6 minutes, open the cover and flip each pattie tenderly with a spatula. Once more, cover with a cover and cook for another 6 minutes.
7. Turn off the fire and exchange it for a huge bowl. Include 1/4 teaspoon of cardamom powder to it and let it cool to room temperature. Cham Cham is presently prepared, be that as it may, we will make it a little more delicious with saffron-flavored mawa stuffing. See tips and varieties specified underneath for other serving options.
8. Get ready stuffing for chum – take 1/4 cup mawa (khoya), 1 teaspoon powdered sugar, 1/8 teaspoon cardamom powder, and dissolved saffron strands in a little bowl.
9. Blend well utilizing a spoon.
10. Deplete the abundance syrup after cham cham cools down to room temperature. It ought to be cool sufficient something else it may break whereas stuffing. Take one oval-shaped pattie in hand and cut evenly from one side utilizing a cut, keep the side associated. Take dried-up coconut and pistachio in two diverse plates.
11. Delicately stuff it with mawa – approx. 1 teaspoon and roll it in dried-up coconut.
12. Sprinkle pistachio over stuffed mawa and press with hand. Exchange it to the plate and rehash steps 11 and 12 for remaining ones.
13. Bengali cham cham is prepared. If you like, you can decorate it with broken-up saffron strands or chopped pistachio. Keep it in a holder and put it in the fridge for 1-2 hours. Serve chilled.
Tips and Variations:
- Cool the cham cham totally some time recently stuffing something else it will break into pieces whereas stuffing.
- Add a squeeze of yellow nourishment color or pink nourishment color in china while working it (in step-3) to make a colorful chom chom.
- You can get ready and serve it in three diverse ways 1) with stuffed mawa as specified over, 2) with straightforward ground coconut coating (without mawa stuffing), and 3) with thick rich rabri (malai rabri) and pistachio garnish.
Taste: Sweet
Serving Ideas: Serve cham cham as a sweet dish with supper lunch or supper. It can too be served as a party dessert.