ROSE CHAM CHAM RECIPE- BENGALI SWEET DISH | RAKHI SWEET DISH

The state of West Bengal in India is famous for its milk sweets like Rasgulla and Sandesh. Yet another popular Bengali sweet is Cham Cham which is very similar to rasgulla in texture except that it is stuffed and is oval in shape. The basic process of making both the sweet is same.

The recipe I am sharing today is an easy recipe that you can easily make at home. Cham Cham or chom chom is a Bengali delicacy. Cham cham invokes the nostalgia of one of my favorite cities -Calcutta and its rich vibrant culture. Calcutta is beautiful with its magnificent British-era colonial buildings, slow-moving trams, street vendors, temples and festivals.

The cham cham is stuffed once it cools down. What is it stuffed with? Usually mawa which is dried milk, however you can stuff anything you want as long it’s sweet and tastes good. For the stuffing, other than the mawa you also added some dried figs (anjeer). You can add dates, cashews etc. If this wasn't good enough, here is another way you can make it even more amazing. Coat it with mava and coconut flakes for an exotic taste.

These pink cham chams are delicately laced with the flavor of cardamom and rose water. You can even skip the stuffing and drizzle some cream on top of cham cham or simply garnish them with coconut and pistachios.

HOW TO MAKE THE PERFECT CHAM CHAM –

The most important is the process of making chena. Use full-fat milk for this recipe. Bring the milk to a boil and let it cool down for two to three minutes before adding lemon juice or vinegar. Once the milk separates strain into a kitchen mesh strainer and wash thoroughly to remove the taste of lemon juice. Squeeze off the excess liquid.

The next important step is to mash the chena till it is smooth. Mash for 6-8 minutes till it is smooth before adding the flour.

You can use maida or corn starch. Corn starch is best and it gives the spongy texture for the cham cham. You should be able to form balls that do not break. If the balls are breaking, it means it contains more moisture. Add a teaspoon or two of flour and knead again.

Make sure to add the balls to boiling sugar syrup to avoid breaking while cooking. Use a wide pan for cooking chum chum. They double in size during the cooking process.

Sweet Recipes –

  1. BESAN KA HALWA RECIPE
  2. BENGAL STYLE RASMALAI RECIPE
  3. PAPAYA HALWA RECIPE
  4. MANGO PEDA RECIPE

 INGREDIENTS –

  • Milk- 6 cups
  • Lemon Juice- 1/2 lemon
  • Sugar- 2 cup
  • Water- 5 cups
  • Flour or corn starch- 2 tbs
  • Rose water- 1 tbs
  • Pink food color- a few drops
  • Cardamom- 5-6

 FOR THE STUFFING –

  • Khoya- 1/2 cup
  • Powdered sugar- 3 tbs
  • Chopped pistachios- 3 tbs
  • Desiccated coconut- 3 tbs
  • Grated khoya- 3 tbs

 

COOKING METHOD –

TO MAKE CHENA OR FRESH PANEER –

  1. Boil whole milk in a heavy bottom pan, once it comes to a boil, switch off the flame.
  2. Set aside for two to three minutes. Add lemon juice and let the milk curdle. Let it cool down and allow the milk to separate.
  3. Place cheesecloth on a mesh strainer and strain the water. Rinse it under running water and squeeze off the excess liquid.
  4. Let it sit for half an hour, you can also hang it so that all the excess water drains off. Then take the chena in your hand and squeeze out remaining water slowly.
  5. Take the chena into a bowl and knead until smooth for 5-6 minutes.
  6. Now Add two tbs of flour or corn starch and continue to knead for another two minutes.
  7. Make around 10 balls or as much you can makeand shape it into an oval shape.

TO COOK THE CHAM CHAM –

  1. The next step is to cook the oval balls in sugar syrup. In a large pan mix sugar and water. Allow the sugar to dissolve and bring to a boil.
  2. Add cardamom powder and rose water. Gently slide in the balls, cover and cook for 10 minutes.
  3. Keep the heat in a medium, the syrup should be boiling when the balls are cooking.
  4. After 10 minutes open the pan, flip the cham cham and cover and cook again for 15 minutes on medium flame.
  5. Once done, turn off the heat and let it rest and cool down completely. Let the cham cham remain in the sugar syrup for 3-4 hours. They should cool down completely before you fill them.
  6. Remove the cham cham from the syrup and set aside.

MAKE THE CHAM CHAM FILLING –

  1. Mix mawa, finely chopped nuts, and powdered sugar to make the filling.
  2. Take each cham cham and slit it halfway through lengthwise. Fill in the stuffing and decorate with nuts or glazed cherries.
  3. In a plate mix grated mava or milk powder and desiccated coconut. Roll the stuffed cham cham in this powder.

Cham cham tastes best when chilled. It can be stored in the refrigerator for 3-4 days.

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