Best Food Recipes

Sweet Recipe (Cham Cham)

Ingredients
1 1/2  liter Milk
2 1/2 tablespoons Lemon Juice
1 1/2 Cup Sugar
4 Cup Water
1/4 teaspoon Green Cardamom Powder
For Stuffing
1/4 Mawa Khoya  Grated or crumbled
1 teaspoon powdered sugar 
5-6 Saffron Strands kesar dissolved in 1/4 teaspoon of milk or a pinch
1/8 teaspoon Green Cardamom powder
2-3 tablespoon sliced pistachio
2 tablespoons desiccated coconut
Method
Make fresh paneer Chhena using 1 1/2 milk and 2 tablespoo9ns lemon juice. Tie chhena in a clean muslin cloth and squeeze it gently to drain excess water hang tied chhena for around 35-40 minutes or keep it under heavy weight for around 9 minutes to remove excess moisture.  Untie it and transfer to a large plate. Crumble it using hand. Mash it and knead it until it starts to turn like dough. Stop kneading when it starts to release the fat your palm will turn greasy.
Divide it into 11 equal portions. Take each portion and make oval shaped thick pattie.  The oval shaped patties should not be mopre than 1 1/2 inch as its size will double after boiling in asugar syrup in nest step.
Take a deep pan or a pressure cooker and add 1 1/2cup sugar and 5 cup water in it to make sugar syrup. Heat it over medium flame and stir to dissolve the sugar. When it comes to rolling boil gently drop oval shaped patties one by one from side of the pan. Cover it with a lid if using pressure cooker remove whistle from the lid and then cover it and boil for 13 minutes over medium flame after 6 minutes open the lid and flip each pattie gently with a spatula again cover with a lid and cook for another 7 minutes.  Turn of the flame and transfer it to a large bowl.
Add cardamom powder to it and let it cool to room temperature. Cham is now ready however we will make it little more tastier with saffron flavored mawa stuffing.
Perpare stuffing for chum chum take mawa khoya sugar powdered cardamom powder and dissolved saffron strands in a small bowl Mix well. 
Drain the excess syrup after cham cham cools down to room temperature. It should be cool enough otherwise it may break while stuffing. Take one oval shaped pattie in hand and cut horizontally from one side using a knife keep another side connected. Take desiccated cocount and pistachio in two different plates.
Gently stuff it with mawa approx 1 teaspoon and roll it in desiccated coconut.  Sprinkle pistachio over stuffed mawa and press with hand . Transfer it to the plate and repeat.
Cham cham is ready. Keep it in a container and place it in refrigerator for 1 1/2 hours.

This post was written by: Franklin Manuel

Franklin Manuel is a professional blogger, web designer and front end web developer. Follow him on Twitter