Cham Cham: Chomchom, cham cham, or chum chum is a traditional Bengali sweet that is popular in Bangladesh, India, and Pakistan. It comes in a variety of colours, mainly light pink, light yellow, and white. It is sometimes coated with coconut flakes as a garnish. The main ingredients for cham cham are flour, cream, sugar, saffron, lemon juice, and coconut flakes.
Ingredients (serves 8):
- 5 cups milk
- Juice of 2 lemons
- 2 cups sugar
- 1 tbsp corn starch
- A pinch yellow food colour
- Dried shredded coconut, for rolling the cham cham
- Water, as required
- Boil the milk on medium heat.
- Remove the boiled milk from heat.
- Stirring continuously, add in the lemon juice 1 teaspoon at a time.
- Stir, till the all of the milk curdles.
- Strain the milk curds in a muslin cloth.
- Wash the chenna (milk curds) under running water, to remove the sourness of the lemon.
- Press to remove the excess water from the chenna.
- Take the strained chenna in a bowl.
- Add in the corn starch and yellow food colour.
- Mix well, to make a smooth dough.
- Divide the chenna dough into 8 equal parts.
- Roll each chenna dough part into an oval shape.
- Keep aside.
- Mix 2 cups sugar with 4 cups water, in a pressure cooker.
- Boil the sugar-water mixture on high heat.
- Add the rolled out chenna balls, one at a time, to the boiling sugar-water mixture.
- Cove the pressure cooker without the pressure weight.
- Cook for 15 minutes.
- Remove the cover of the pressure cooker.
- Cool the cooked cham cham to room temperature.
- Refrigerate the cham cham for 3-4 hours.
- Remove each cooled cham cham from the sugar syrup and roll them in the dried shredded coconut.
- Serve mouth watering cham cham, chilled.
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