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Cham Cham is a traditional Bengali sweet. It is made using fresh paneer like rasgulla. It is stuffed with delicious cream. Try this delicious dessert and do not forget to leave a comment for me. You also can like, share and subscribe.
Ingredients
- 1 liter Whole milk
- 3 tsp Lemon juice
- 2 tsp Ghee / Clarified butter
- 1/4 cup Milk
- 2 tsp Powdered sugar
- 1/2 cup Milk powder
- 10-12 Saffron strands dissolved in Milk
- 1/4 tsp Cardamom powder
- 4 cups Water
- 1 cup Sugar
- 3~4 Cardamom pods
- 1 tbsp Maida / All purpose flour (Optional)
- Few cherries
Instructions
- In a pan take whole or full cream milk.
- Heat up and bring it to boil. Keep on stirring continuously.
- Add lemon juice and continue stirring.
- The milk separates into milk fat and liquid. It means paneer is ready.
- Turn off the gas.
- Drain the paneer through a cheese cloth.
- Pour some cold water on paneer.
- Wash paneer with cold water.
- Squeeze the water from paneer.
- Hang the paneer and wait for about 30 minutes.
- In a pan add ghee.
- Add milk, powdered sugar and mix well.
- Bring it to boil. When milk comes to boil, add milk powder.
- Add saffron in warm milk and mix well.
- Add saffron milk.
- Mix well and keep on stirring and cooking until it thickens up and comes together as soft dough.
- When the mixture leaves the sides of the pan and comes together as soft dough, turn off the gas.
- Add cardamom powder and mix well.
- Let it cool down completely.
- Stuffing is already. Keep it aside.
- In a pan take water and add sugar. Mix well and bring it to boil. The sugar should get dissolved. Add cardamom pods into syrup. Sugar syrup is already.
- Take paneer and transfer it into blender jar.
- Give it a few pulses. Give a pulse and stop. Again pulse it again.
- When paneer comes together as dough, add maida. Give few more pulses.
- Take the paneer into a dish.
- Divide paneer into equal size portions.
- Roll each portion in your palms and make them smooth and even. There should not be any cracks.
- Give the smooth ball a cylindrical shape.
- Drop the ready chum chum into boiling sugar syrup.
- Cover and cook on medium heat for 15 minutes.
- Turn off the heat and let it rest for 5 minutes.
- Take the chum chum out and transfer them into a strainer so that the excess moisture will be removed.
- Let the chum chum cool down completely.
- Give chum chum a slit at the center. No need to cut it all the way through.
- Stuff the chum chum with stuffing, Decorate with some cherry.
- Chum chum is all ready.
- You can make 8-10 nice size chum chum from 1 liter milk.
Notes
- The liquid left behind after straining paneer is rich in proteins. You can use it to knead dough or for making curry.
- Washing panner with water helps to remove sour taste of lemon juice.
- Saffron gives nice color and flavor.
- While blending paneer don’t blend continuously. If you blend continuously, paneer will turn into thin paste. Just give a few pulses.
- Adding maida in paneer is optional. But maida gives good binding. Chum chum doesn’t open up when you cook them into sugar syrup.
Recipe Video
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