 |
Cham cham or Chum Chum is a traditional Bengali sweet which comes in various colours. It is normally coated with mawa. Cham cham is for those who really really love sweet ( specially for my dad who has the sweetest tooth I ever seen).
Ingredients:
. 2 litres milk
. 3 tablespoons white vinegar/ lemon juice
. 1 tablespoon sugar
.1 tablespoon semolina
.1 tablespoon plain flour
.1 tablespoon self raising flour
.1/4 teaspoon cardamom powder
. 4 cups sugar for syrup
. 4 tablespoon sugar of caramel
. 2 tablespoon dry mawa
Also needs
.Strainer/cheesecloth
. Deep large pan (28’’) with lid
How to make:
Chhana/chenna:
Check out my chhana recipe.
Cham cham:
1. Now need to squeeze the cheese to extract the water. Make sure the cheese has no excess water otherwise Cham cham will break into pieces.
2. The cheese needs to be kneaded 2 minutes. Then add sugar, semolina, plain flour, self raising flour and cardamom powder. Knead the cheese until your palm feels a little greasy. You can use food processor for kneading then it will be a lot easier.
3. Now divide the dough into 20 equal parts and make them into oval shaped ball.
4. Heat the pan with 7 cups water and add the sugar on medium high. Bring it to boil and add the balls to the syrup. Cover the pan with the lid.
5. Need to boil the ball 80 minutes but need add ½ cup of water in every 10 minutes.
6. Make caramel of sugar and add with syrup.
7. Cook 10 minutes more and turn off the heat. Add 1 cup of hot water in syrup and let it cool down.
8. Take out Cham cham from syrup and roll in mawa. Cham cham is ready to serve.
|
Hi This is Rownak, Great to have you here on my blog. Hope you are liking my recipes so far. Please consider liking our Facebook Page . I am putting lot of my time and effort on my Facebook page, and oh! of course I am on Twitter too!
Rownak Jahan was born In Bangladesh, currently living in Gold Coast, Queensland Australia. Love to cook, read and learn new recipes, talk about food and teach cooking. She blogs at www.banglarecipes.com.au and also guest blog at many cooking blogs for couple of years. She loves the vastness of Bangladeshi cooking and wants to introduce Bangladeshi great traditional food culture to the world. Hope you enjoy her blog and please come back soon as we are adding new recipes every week and you can consider subscriber to our blog so she can deliver the new recipes strait to your inbox. Please Join Rownak's Facebook Page for all the latest updates and don't forget to join her on Twitter.
hello
ur dish looks delicious and i want to try ur chum chum. just 1 question….how did ur chum chum turn brown without frying??
thanks for you question.For caramel it turns out brownish…. i use more caramel…if you use less caramel colour will be lighter….
HI will the Caramel make the mishti brown?? why u did not use baking powder?? did the mishti became double without that??
baking powder in self raising flour ..it will be double..caramel makes it brown…if you dont want to use caramel cook 2 hrs and 20 minutes..then it will be slightly brownish. thanks
I was trying to make chumchum, but my chumchum didn’t trun double size when I was boiling them. I boil about 90minutes, it did trun brown, but very hard as syrup didn’t get in. where did I make the mistake?
there is chance that your Chhana is too dry or self raising flour is not working. Please make sure ingredients are fresh and right amount.
If I double recipe how long I have to keepit in stove. is it 80 mins or more…thanks
Time and process will be same. but i hope enough large sauce pan for that. Thanks.
I will make it but one question when I need to add the caramel?
Hi Rownak,ami janta cai j caramel ta pudding bananor caramel er moto eki hoba?atar bapara aktu bujhiya bolla valo hoy.r thik kon somoyta mista caramel dibo.kotokhon rakhbo.why don’t you upload video of your recipe?that will be great help for us.I want to try it.
Love to make video but need helper for that. Hope to do it in near future. here in this recipe I add caramel after 80 minutes then cook 1o more minutes. but literally you add caramel in any time. same like pudding bananor caramel. Hope its clear now.
Rownok apu, Self Raising Flower bolte ki bujhai? eta ki shudhu Moida naki onno kisu?
self raising holo moida r baking powder misano. please check your nearest grocery shop. thanks.
Hi.I made chamcham.it was perfect but the colour isn’t perfect.how can I make caramel perfect that gives me nice colour?
Please let me know which colour comes out in your one?
Hi Rownak, thanks for your chamcham recipe. I have been looking for this for so long.Could you please tell how to make the dry Mawa at home. I tried with cream but it turned out to be sticky not dry. Is the grocery store’s Mawa good to use in Chamcham?
please check my mawa recipe http://www.banglarecipes.com.au/mawa/