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Cham cham mithai ; cham cham recipe

 Ingredients for cham cham

Full cream milk                            1 litre (5 cup)

Sugar                                             2 cup

Mawa                                            1/4 cup

Coconut powder                            2-3 tbsp

Lemon juice                                  2 tbsp

Ararot                                           1 tbsp

Pistachios                                      6-7

Green cardamon                            3-4 

Yellow color                                  1 pinch

Kevra essence                                2-3 drops

Powder sugar                                 2 tbsp

How to make cham cham

Boil milk for making cham cham. Meanwhile slice pistachios thinly and finely and feel cardamon to make cardamon powder. Once the milk boils, turn off the gas. Milk cool down bit. It should remain 80% hot. Add water in same quantity in lemon juice.

Milk is made to cool down so that the chena comes out soft and tender. Now add little lemon juice in the milk at a time and mix nicely. Moment milk starts to coagulate stop adding lemon juice in it. Milk has coagulated now(we can also use vinegar or tatri water to coagulate the milk) 

Now stair the milk. Take a seive and spread cloth over it. Pour coagulate milk on top of the cloth. The water will get drained out in the utensil kept beneath the sieve. Pour cold water on chena  so that it gets washed and cooled it will remove the savoring flavor of lemon.

Cover the chena from all sides and squeeze to drain all water. Chena is now ready mash it with  your hands to make it soft. Mash for 3-4 minutes. Now add ararot in it and mix well. We don't need cham cham to be much spongy , which is why we add ararot in it. Chena for making cham cham is ready.

Now we will make cham cham from this. On i side make round balls from chena and on other side make sugar syrup for cham cham. We are using pressure cooker for making cham cham. It can be made in open utensil but this take 10-15 minutes but in cooker it takes less than 10 minutes for making cham cham add 4 cup water for 2 cup sugar. 

Turn on the gas and let  the water boil. Meanwhile prepare balls for cham cham break small pieces from cham cham and given them round shape. Cham cham has oval  shape, so we will give them oval shape. Firstly bind the chena with your hands and then shape it up. Prepare all cham cham like wise. We have made 4 cham cham without color and in 4 cham cham we will add little color.

Take less than 1 pinch color and mix in chena. Divide it into 4 equal parts. Bind with hands and later give it oval shape. Now add cham cham in boiling sugar water. Cook for 7-8 minutes more after it simmers once reduce the flame and boil cham cham for more time. Meanwhile prepare stuffing  for cham cham. 

Finely crush the mawa with help of spoon, add powder sugar 2 tbsp and cardamon powder  and mix well. Stuffing is ready. After 8 minutes turn off the gas and cool down the cooke.  Take cold water and place pressure cooker in water. This will make cooker down quickly. Open the lid cham cham are now ready. Take them out from cooker so that they get cooled down and can be stuffed.

Add 2-3 drops of kevara essence in the cham cham for nice aroma. Now stuffed the cham cham take 1 cham cham in your hand and slit it from center. Fill little stuffing in cham cham. Now coat it with coconut powder. Garnish with pistachoios. We have used mawa for stuffing, but it can be made in many ways.

( cashew nuts paste can be used as stuffing or rabri stuffing can be made or malai stuffing. Can be made or date palm paste with dry fruits. Can be mads as stuffing. Make whatever stuffing you like eating very awesome tasting. Cham cham is ready. It can be stored in refrigerator for 7 days.

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