Chum Chum Recipe | Bengali cham cham recipe

    cham cham

    Chum Chum Recipe Video | Bengali cham cham recipe

    Cham cham, yet another recipe of traditional Bengali sweet which is prepared with freshly prepared chena. Cham cham are prepared by boiling the chena ball and then they are allowed to cool down completely to make them sweeter than the rasgullas.

    Later, stuff them with the mawa filling and garnish them with pistachios this makes them even more delicious than normal rasgullas. You can stuff the cham cham with your favorite filling. So, try out making cham cham for any festival or special occasion with these easy to follow step-by-step instructions. Enjoy!

    Directions

    Getting ready:

    Pour the milk in a vessel and place it on flame to simmer.

    cham chamMaking:

    After the milk starts boiling then turn off the flame and place the vessel on a net stand. Allow it to cool down. It should remain 80% hot. Mix equal proportion of lemon juice and water in a small bowl. Mix lemon-water mixture in small portions into the milk until it curdles completely.

    cham cham

    Take a sieve placed over a big bowl and cover it with clean and dry cotton cloth. Pour the curdled milk on it. Pour some fresh water on the chena so that the tarty flavour of the lemon gets washed away.

    Cover the chena from all the sides and squeeze the water completely from it. Take the chena ball on a plate and mash it for about 3-4 minutes with fingers to make smooth dough of it. Now add ararot in it and mix it well. Chena for making cham cham is now ready.

    Make small balls of chena. Lift a chena and bind it well by rolling it in hand. After that, give it an oval shape. Place it on plate. Similarly, prepare 4 oval shaped chena balls. Then add yellow food colour in the remaining chena. Then prepare 4 oval shaped coloured chena balls.

    cham cham

    Take a pressure cooker and add 2 cups of sugar along with 4 cups of water. Place it on flame. Cover and let the sugar dissolves completely into the water.

    cham cham

    When the water starts boiling, drop the chena balls into it. Put the lid on and let the cooker releases a whistle. After that, reduce the flame and let it boil for 8 more minutes.

    cham cham

    Meanwhile, prepare the stuffing for the cham cham. For that, finely crush the mawa with the back of a spoon. Add powdered sugar and green cardamom powder into it. Mix everything well together. Stuffing is now ready.

    cham cham

    After 8 minutes, turn off the flame. Cool down the pressure cooker. For that, take cold water in a big utensil and place the cooker in it. It will cool down quickly.

    cham cham

    Take the lid off. Cham cham are now cooked aptly. Take them out on a plate along with sugar syrup. Add 2-3 tsp of kevara essence into it and allow them to cool down completely.

    cham cham

    After the cham cham cools down completely, take them out on a plate. To stuff the cham cham, lift one piece and slit it from centre keeping another side joint. Fill it with some mawa stuffing.

    cham cham

    Roll the stuffed cham cham on the coconut powder. Coat it evenly. Place it on a plate. Similarly, cut and stuff the remaining cham cham.

    cham chamServing:

    Garnish this delectable and mouth-watering cham cham with some sliced pistachios and serve it as a dessert or have it whenever you crave for something sweet. Store it in refrigerator. It keeps good for 7 days.

    cham chamSuggestions

    • Make stuffing as per you taste like make a fine paste of cashew nuts, malai, rabdi, anjir or dates and make a dry fruits stuffing.
    • For making mawa stuffing, roast the mawa or microwave it as this increases the shelf life and taste of mawa.
    Chum Chum Recipe | Bengali cham cham recipe cham cham
    Author: 
    Recipe type: Sweets
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
     
    Ingredients
    • Full cream milk – 1 litre (5 cups)
    • Sugar – 450 grams (2 cups)
    • Mawa – 60 grams (¼ cup)
    • Coconut powder – 2-3 tbsp
    • Lemon juice – 2 tbsp (juice of 2 lemons)
    • Ararot – 1 tbsp
    • Pistachios – 6-7 (thinly sliced)
    • Green cardamom – 3-4 (prepare powder of its seeds)
    • Yellow food colour – less than a pinch
    • Kevara essence – 2-3 drops
    • Powdered sugar – 30 grams (2 tbsp)
    Instructions
    1. Pour the milk in a vessel and place it on flame to simmer. After the milk starts boiling then turn off the flame and place the vessel on a net stand. Allow it to cool down. It should remain 80% hot. Mix equal proportion of lemon juice and water in a small bowl. Mix lemon-water mixture in small portions into the milk until it curdles completely.
    2. Take a sieve placed over a big bowl and cover it with clean and dry cotton cloth. Pour the curdled milk on it. Pour some fresh water on the chena so that the tarty flavour of the lemon gets washed away.
    3. Cover the chena from all the sides and squeeze the water completely from it. Take the chena ball on a plate and mash it for about 3-4 minutes with fingers to make smooth dough of it. Now add ararot in it and mix it well. Chena for making cham cham is now ready.
    4. Make small balls of chena. Lift a chena and bind it well by rolling it in hand. After that, give it an oval shape. Place it on plate. Similarly, prepare 4 oval shaped chena balls. Then add yellow food colour in the remaining chena. Then prepare 4 oval shaped coloured chena balls.
    5. Take a pressure cooker and add 2 cups of sugar along with 4 cups of water. Place it on flame. Cover and let the sugar dissolves completely into the water. When the water starts boiling, drop the chena balls into it. Put the lid on and let the cooker releases a whistle. After that, reduce the flame and let it boil for 8 more minutes.
    6. Meanwhile, prepare the stuffing for the cham cham. For that, finely crush the mawa with the back of a spoon. Add powdered sugar and green cardamom powder into it. Mix everything well together. Stuffing is now ready.
    7. After 8 minutes, turn off the flame. Cool down the pressure cooker. For that, take cold water in a big utensil and place the cooker in it. It will cool down quickly. Take the lid off. Cham cham are now cooked aptly. Take them out on a plate along with sugar syrup. Add 2-3 tsp of kevara essence into it and allow them to cool down completely.
    8. After the cham cham cools down completely, take them out on a plate. To stuff the cham cham, lift one piece and slit it from centre keeping another side joint. Fill it with some mawa stuffing.
    9. Roll the stuffed cham cham on the coconut powder. Coat it evenly. Place it on a plate. Similarly, cut and stuff the remaining cham cham. Garnish this delectable and mouth-watering cham cham with some sliced pistachios and serve.

     

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