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Cham cham

 Cham cham

 Cham Cham Holi special Cham Cham, chum chum, ChomCham is a traditional Bengali sweet, popular throughout the Indian subcontinent.the sweet comes in a variety of colors, light pink, light yellow, and white.


 An authentic traditional bengali mithai recipe prepared from chenna or curdled milk and is very similar to rasgulla recipe.  It is also a popular dessert in Bangladesh and is prepared in white, pink, light yellow or mix of these colors.chomchom recipe with step by step photo and recipe.  it is believed that chomchom dessert originated from porabari, tangail, bangladesh but it is hugely popular in eastern india too.  the texture and recipe is very similar to rasgulla or even rasmalai but has a unique taste of its own by stuffing mawa or khoya in between.


 Ingredients


 for chenna:


 cows milk 1.5 litr


 3 tbsp lemon juice


 1 tbsp maida / plain flour optional


 for sugar syrup:


 1.5 cup sugar


 4.5 cups water


 2 pods cardamom / elachi


 for khoya stuffing:

 • milk 1/2 cup


 • milk powder 1.5 cup


 • ghee 1/4 cup


 • saffron strand 12-15


 • How to make cham cham step by step: -


 • firstly prepare chena by bringing the milk to, a boil (keep strring continuously)

 • after a boil switch off the flame and add lemon juice and stir.

 • strain it in a muslin cloth run cold water over it squeeze out the water repeat once again squeeze out the water completely.

 • khead the chenna for 3-4 mins till it's smooth and creamy.  Once it creamy add maida and knead it once again.

 • take out small portion and make 17/18 tikkis.

 • prepare the sugar syrup and bring it to a boil on high flame.

 • drunk in all the tikkis and cook is in the syrup collerd for 10 minutes.

 • after 10 minutes flip the tikkis then collerd them up and cook for 6 more mins.

 • After a total of 16 minut switch off the flame and let them rest inside the syrup for 1 hour.

 • after 1 hour put them on a strainer to drain out the extra syrup.

 • now start preparing the khoya stuffing mix milk ghee and soaked saffrond in milk powder whisk it really well.

 • cook this mixture on low medium flame keep stirring.  Don't forget to scrape off the sides.

 • You'll notice if thickening slowly and gradually you know it's done when it starts leaving the side switch off the flame and let it cool down.

 • cut open a piece put a scoope of khoya inside .gently press and tidy the sides.  Sprinkle powdered pistachio.

 • ready to serve.

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Location: India

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