cham cham sweet recipe | chum chum recipe


cham cham sweet recipe with step-by-step photographs. cham cham often known as chum chum or chom chom is once more a kind of traditional sweets from bengal. to make chum chum is straightforward however does take time. the strategy of creating cham cham sweet is much like that of creating rasgulla. on this cham cham recipe, i’ve crammed them with a sweet stuffing. however that is an non-compulsory step and you may skip it.

cham cham recipe

what’s cham cham

cham cham is a milk primarily based sweet. milk is curdled to get chenna or coagulated milk solids. this chenna is additional kneaded after which formed in cylindrical or rectangular items, that are then cooked in sugar syrup.

once you make sweets like cham cham or rasgulla, what one seems for is sponginess, softness and smoothness within the texture. i’m sharing some continuously requested questions together with ideas to be able to make completely superior cham cham sweet in your personal kitchen. i’ve compiled the questions from feedback acquired from the opposite chenna primarily based sweets (as the strategy of creating these is analogous) shared on weblog.

faq for cham cham recipe

1. what ought to be the standard of milk?
whereas making chenna primarily based sweet like cham cham, rasgulla or sandesh, at all times use full fats entire milk. you possibly can even use pasteurised milk. additionally guarantee that the milk is recent and is in its shelf interval. keep away from utilizing toned milk or skimmed milk.

2. gauge the right moisture within the chenna?
the right steadiness of moisture could be very essential to get the appropriate texture in cham cham or a rasgulla. if there may be an excessive amount of of water or moisture within the chenna, the cham cham will break or disintegrate whereas cooking. too much less moisture, then the cham cham will grow to be dense or shrunk or flatten after cooking and cooling.

  • you possibly can simply examine the moisture content material in chenna whereas kneading it. once you knead chenna, when you see that it’s too moist or watery, then it means there may be extra water. add a little bit of extra maida (all function flour) in order that it absorbs the additional moisture. you possibly can maintain a heavy weight on the chenna in order that a number of the water or whey reduces.
  • if when kneading, when you see the chenna dry and crumbly, then there may be much less moisture. sprinkle 1 to 2 teaspoons of water to make the chenna barely moist. the moisture helps in binding and makes mushy cham cham, however on the similar time, there shouldn’t be an excessive amount of of moisture or water within the chenna.

3. for the way lengthy chenna must be kneaded?
the time taken for kneading chenna is determined by the power and strain utilized by the palms. nonetheless as a benchmark, cease kneading when your palms grow to be a bit greasy. whereas kneading, some fats from the chenna is launched. so your palms should grow to be a bit greasy when kneading. at this step cease kneading and form chenna into chum chum. knead chenna to a clean giant ball and it ought to be capable of come collectively with out breaking or falling aside.

4. does the sugar syrup has any string consistency?
the sugar syrup for cham cham doesn’t have any string consistency like 1 string or 2 strings and so forth. its a watery sugar syrup. because it watery, the cham cham absorbs the sugar syrup and tastes sweet.

5. why has cham cham flattened or shrunk?
when cooking cham cham, at all times use a big pan sufficient for all of the cham cham items to accomodate and develop when cooking. don’t stir with a spoon or ladle because the chum chum can break. its higher to make use of a pan with handles on the sides, to be able to shake the pan by holding the handles and swirling the pan gently. if the chenna is dry, then additionally the cham cham can get shrunk or flattened.

6. examine if the cham cham is cooked?
firstly the cham cham develop in dimension whereas cooking. general the cooking time varies from Eight to 12 minutes. the time variations are because of the dimension of the cham cham, the standard and kind of pan, flame depth and so forth. so after Eight to 10 minutes, you possibly can take away a cham cham piece and place it in a mug or bowl of water. if the chom chom settles on the backside, its cooked. if it floats on the floor of water, its undercooked.

7. why has cham cham grow to be rubbery?
if the cham cham items are cooked an excessive amount of, they are going to find yourself turning into dense and rubbery. so don’t overcook them.

8. am i able to make coloured cham cham?
after all you possibly can. coloured cham cham additionally enchantment to children. if utilizing any coloring ingredient, i might counsel to make use of pure coloration extract. so add the pure coloration extract within the chenna whereas kneading, to get coloured cham cham sweet. you possibly can divide the chenna in two or three parts to get 2 to three coloured types of chum chum.

9. is the sweet filling important?
no, making the sweet filling isn’t important. you possibly can skip it utterly. additionally rolling chum chum in desiccated coconut is non-compulsory and could be skipped.

cham cham

few extra sweets recipes chances are you’ll like are:

cham cham recipe

cham cham is a well-liked sweet from bengal made by curdling milk. cham can also be referred to as as chum chum. this cham cham recipe will allow you to in making spongy & mushy cham cham since lot of ideas and options are included within the recipe publish. 

servings 9 cham cham items
tough energy per serving 62 kcal

for chenna

  • 1 litre milk
  • 2 tablespoons vinegar or lemon juice or add as required
  • 1 teaspoon maida or all function flour or rava (sooji, cream of wheat) or corn flour

for sugar syrup

  • 2 heaped cups sugar or 400 grams
  • 4 cups water or 1 litre
  • 1 tablespoon rose water or kewra water or ½ to 1 teaspoon cardamom powder

for sweet filling

  • 6 tablespoons milk powder
  • 2 tablespoons sugar
  • 2 tablespoons malai or cream
  • 2 to three tablespoons milk
  • 7 to eight strands saffron
  • ¼ teaspoon cardamom powder

for garnish

  • 2 to three tablespoons desiccated coconut
  • 1 to 2 tablespoons chopped or sliced blanched almonds or uncooked almonds
  • 1 to 2 tablespoons chopped or sliced pistachios
  • few strands of saffron – non-compulsory

making chenna for cham cham recipe

  1. start to warmth 1 litre milk in a thick bottomed pan. stir at intervals when the milk begins to get heated.

  2. when the milk involves a boil, you will note a layer of malai or clotted cream which types on high. take away this layer of malai. you’re going to get about 2 to three tablespoons of malai. we will probably be utilizing this malai to make the sweet filling for cham cham.

  3. change off flame when milk involves rolling boil.

  4. add 2 tablespoons vinegar or lemon juice. you possibly can even add 1 tablespoon vinegar or lemon juice. the quantity to be added will depend upon the standard of milk.

  5. combine very properly and let milk curdle.

  6. look ahead to Four to five minutes and let the warmth scale back a bit. then pressure via muslin lined on a high of a bowl or pan.

  7. convey the perimeters of the muslin collectively, straining all of the whey. watch out as each the chenna and whey will probably be sizzling.

  8. rinse the chenna very properly in working water. this removes the lemony taste and tangy style from the chenna. then gently queeze the muslin along with your palms, in order that any further water is drained from the chenna. 

  9. maintain a heavy weighted bowl or mortar-pestle on the chenna for Eight to 10 minutes.

kneading chenna

  1. after Eight to 10 minutes take away the chenna from the muslin. place on a tray or a plate. sprinkle 1 teaspoon maida or all function flour. you possibly can even add 1 teaspoon rava (sooji) or corn flour as an alternative of maida.

  2. combine and start to knead this combination. knead very properly until some greasiness is felt in your palms. only a little bit of greasiness is required. knead to a clean ball of chenna. if combination seems dry and crumby sprinkle some water – about 1 to three teaspoons or extra and proceed to knead. the combination ought to be capable of come collectively with out breaking or falling aside. for a dry chenna a little bit of moisture helps in binding the combination.

  3. then roll the chenna ball right into a log. minimize in equal items.

  4. take each bit and roll them between your palms to a clean cylindrical or rectangular form. pinch the perimeters.

  5. make rectangular formed cham cham with your entire kneaded chenna. maintain them lined with a moist muslin fabric.

making sugar syrup for chum chum

  1. take 2 heaped cups sugar (400 grams) in a big pan. please use a big pot or pan so that there’s sufficient house for the cham cham to prepare dinner and improve in dimension.

  2. pour Four cups water (1 litre) within the pan.

  3. place the pan on a medium-low to medium flame. with a spoon stir continuous and blend so that each one the sugar is dissolved.

  4. when all of the sugar is dissolved, take away 1 cup of sugar resolution and maintain it apart. let the sugar resolution come to a boil on a medium-high flame.

cooking chom chom

  1. when the sugar resolution begins boiling, fastidiously place the chum chum within the sugar resolution. gently shake the pan holding the handles on the sides.

  2. cowl the pan with lid and boil chum chum on medium-high flame for five minutes.

  3. after 5 minutes in a delicate stream, slowly add the 1 cup of reserved sugar resolution. maintain the pan on the handles and gently shake it.

  4. cowl once more with lid and prepare dinner lined for 7 minutes. i cooked for a complete of 12 minutes. the cooking time will differ with the depth of flame, pan kind and dimension and so forth.

  5. to examine if the cham cham has cooked, take one piece and place it in a bowl or mug of water. it ought to quiet down on the backside. if it floats then the cham cham must be cooked for a couple of extra minutes.

  6. as soon as the chum chum are cooked, change off flame. maintain the pan down and take away the lid.

  7. after 5 minutes add 1 tablespoon kewra water or rose water. you may as well add ½ to 1 teaspoon cardamom powder. shake the pan gently. let cham cham cool utterly.

making stuffing for chum chum

  1. in a heavy kadai or pan, take 6 tablespoons milk powder, 2 tablespoons sugar, 7 to eight strands saffron and ¼ teaspoon cardamom powder.

  2. subsequent add 2 tablespoons malai or cream reserved from the milk once we had boiled it. additionally add 2 to three tablespoons milk.

  3. combine all the things and maintain pan or kadai on a low flame.

  4. stirring typically start to prepare dinner this combination.

  5. the combination will start to thicken. stir repeatedly and prepare dinner until the combination leaves sides of pan. let this combination cool utterly.

making chum chum

  1. place cham cham on a tray and board. with a knife make minimize every cham cham on high. don’t minimize the cham cham completely.

  2. place the stuffing within the cham cham sweet fastidiously with out breaking them.

  3. stuff all of the chum chum items this manner.

  4. take desiccated coconut in a plate and gently roll cham cham sweet in order that the desiccated coconut sticks to the cham cham.

  5. do that with all of the cham cham items.

  6. place every chum chum on a serving plate or tray. garnish with sliced pistachios and almonds.

  7. serve cham cham. or you possibly can chill cham cham after which serve later. refrigerate any leftover cham cham items.

this cham cham recipe could be simply halved or doubled. 

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make cham cham sweet

making chenna for  cham cham recipe

1. take 1 litre milk in a pan and maintain it to boil on a low to medium flame. stir at intervals when the milk begins to get heated.

making cham cham sweet

2. when the milk involves a boil, you will note a layer of malai or clotted cream which types on high. take away this layer of malai. you’re going to get about 2 to three tablespoons of malai. maintain this malai apart. we will probably be utilizing this malai to make the sweet filling for cham cham.

making cham cham sweet

3. let the milk come to a rolling boil. change off flame when milk involves a rolling boil.

making cham cham sweet

4. add 2 tablespoons vinegar or lemon juice. you possibly can even add 1 or Three tablespoons vinegar or lemon juice. the quantity to be added will depend upon the standard of milk.

making cham cham sweet

5. combine very properly and let milk curdle.

making cham cham sweet

6. look ahead to Four to five minutes and let the warmth scale back a bit. then pressure via muslin lined on a high of a bowl or pan.

making cham cham sweet

7. convey the perimeters of the muslin collectively, straining all of the whey. watch out as each the chenna and whey will probably be sizzling.

making cham cham sweet

8. rinse the chenna very properly in working water. this removes the lemony taste and tangy style from the chenna. then gently queeze the muslin along with your palms, in order that any further water is drained from the chenna. bear in mind there shouldn’t be extra water or moisture within the chenna as then the cham cham will break when cooking.

making cham cham sweet

9. maintain a heavy weighted bowl or mortar-pestle on the chenna for Eight to 10 minutes.

making cham cham sweet

10. after Eight to 10 minutes take away the chenna from the muslin. place on a tray or a plate. sprinkle 1 teaspoon maida or all function flour. you possibly can even add 1 teaspoon rava or corn flour as an alternative of maida.

making cham cham sweet

11. combine and start to knead this combination. mash chenna with the heels of your palms and knead. additionally carry on gathering the chenna from the edges and proceed to mash and knead. knead very properly until a little bit of greasiness is felt in your palms. only a little bit of greasiness is required. don’t knead until the entire chenna turns into greasy. if combination seems dry and crumby then sprinkle some water – about 1 to three teaspoons or extra and proceed to knead. the chenna combination ought to be capable of come collectively with out breaking or falling aside. for a dry chenna, a little bit of moisture helps in binding the combination.

making cham cham sweet

12. knead chenna to a clean giant ball.

making cham cham sweet

13. then form right into a log and minimize in equal items. you possibly can even make small balls from the kneaded chenna.

making cham cham sweet

14. take each bit and roll them between your palms to a clean cylindrical or rectangular form.

making cham cham sweet

15. pinch the perimeters.

making cham cham sweet

16. make rectangular formed cham cham with all of the items.

making cham cham sweet

17. maintain them lined with a moist muslin fabric.

making cham cham sweet

making sugar syrup for chum chum

18. take 2 heaped cups sugar (400 grams) in a big pan. please use a big pot or pan with handles, so that there’s sufficient house for the cham cham to prepare dinner and improve in dimension. i used a 3.Four litre chrome steel pan measuring 8.5 inches in diameter and 4.5 inches in peak.

making cham cham recipe

19. pour Four cups water (1 litre) within the pan.

making cham cham recipe

20. place the pan on a medium-low to medium flame. with a spoon stir continuous and blend so that each one the sugar is dissolved.

making cham cham recipe

21. when all of the sugar is dissolved, take away 1 cup of sugar resolution and maintain it apart.

making cham cham recipe

22. then let the sugar resolution come to a boil on a medium-high flame.

making cham cham recipe

23. when the sugar resolution involves a boil, then fastidiously place the cham cham within the sugar resolution. gently shake the pan holding the handles on the sides.

making cham cham recipe

24. cowl the pan with lid and boil cham cham on medium-high flame for five minutes.

making cham cham recipe

25. after 5 minutes in a delicate stream slowly add the 1 cup of reserved sugar resolution.

making cham cham recipe

26. maintain the pan on the handles and gently shake it.

making cham cham recipe

27. cowl once more with lid and prepare dinner lined for 7 minutes. i cooked for a complete of 12 minutes. the cooking time will differ with the depth of flame, pan kind and dimension and so forth. so the full time taken for cooking can differ from Eight to 12 minutes. don’t overcook the chom chom items, as they grow to be rubbery and dense.

making cham cham recipe

28. after Eight to 10 minutes, you possibly can examine utilizing this methodology to see if the cham cham are cooked. to examine take one chum chum and place it in a bowl or mug of water. it ought to quiet down on the backside. if it floats then the cham cham must be cooked for a couple of extra minutes.

making cham cham recipe

29. as soon as the chum chum are cooked, change off the flame. maintain the pan down and take away the lid.

making cham cham recipe

30. after 5 minutes add 1 tablespoon kewra water or rose water. you may as well add ½ to 1 teaspoon cardamom powder. combine gently. let cham cham cool utterly.

making cham cham recipe

making stuffing for cham cham

30. in a heavy kadai or pan, take 6 tablespoons milk powder, 2 tablespoons sugar, 7 to eight strands saffron and ¼ teaspoon cardamom powder.

making cham cham recipe

31. subsequent add 2 tablespoons malai or cream reserved from the milk once we had boiled it. additionally add 2 to three tablespoons milk.

making cham cham recipe

32. combine all the things and maintain pan or kadai on a low flame.

making cham cham recipe

33. stirring typically start to prepare dinner this combination.

making cham cham recipe

34. the combination will start to thicken. stir repeatedly and prepare dinner until the combination leaves sides of pan. let this combination cool utterly. once more right here don’t over prepare dinner this combination as then it turns into chewy and sticky. in case it turns into chewy and sticky, then sprinkle some milk or water (1 to 2 tablespoons) on it and gently warmth via.

making cham cham recipe

making stuffed chum chum

35. place cham cham on a tray and board. with a knife make minimize every cham cham on high. don’t minimize the cham cham completely.

making cham cham sweet recipe

36. pull half the minimize sides and place the stuffing within the cham cham fastidiously with out breaking them.

making cham cham sweet recipe

37. stuff all of the cham cham items this manner.

cham cham sweet recipe, cham cham recipe

38. take 2 to three tablespoons desiccated coconut in a plate and gently roll cham cham in order that the desiccated coconut sticks to the cham cham.

cham cham sweet recipe, cham cham recipe

39. do that with all of the cham cham items.

cham cham sweet recipe, cham cham recipe

40. place every cham cham on a serving plate or tray. garnish with sliced pistachios and almonds.

cham cham sweet recipe, cham cham recipe

41. serve cham cham. or you possibly can chill cham cham after which serve later. refrigerate any leftover cham cham items.

chum chum

dassana amit

Founder, Designer, Recipe Developer, Food Photographer ||

i began vegrecipesofindia.com in feb 2009. it’s a pure vegetarian weblog and shares recipes with step-by-step photographs that may allow you to to make scrumptious and engaging vegetarian meals simply.

i’m keen about cooking from childhood and learnt cooking from my elders. having a house science diploma absolutely enhanced my cooking & baking abilities which i now share as idiot proof recipes on the weblog. i’m skilled each in mainstream indian in addition to worldwide cuisines.

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