Bangali Cham Cham Recipe

About the Recipe

Bengali Cham Cham is a delightful Bengali dish made using chena by curdling milk. These are cooked in sugar syrup for sponginess and sweetness. Oddy Ecobake helps in piping these delicious cham chams with mawa, nuts and condiments like saffron and cardamom.

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Ingredients

Full fat milk-2 litres
mawa-250 gm
Sugar-2 cup
Almond/pista
Vinegar-3-4 tbsp
Oddy Ecobake

Directions

In a kadhai, add little water to prevent milk from sticking to the surface. Add milk and let it boil. Stir and avoid getting cream on top of it. Boil it and then, let it cool down
After cooling it for about a minute, add vinegar to curdle the milk. Alternatively, you can use lemon juice of nimbu phool as well. Once the milk is curdled, strain it using a muslin cloth while pouring chilled water to cool it down.
Strain it and squeeze well to ensure that no water remains. Take this chhena in a huge, flat bowl and rub it with palms. Ensure not to rub excessively. Fats will be released if rubbed too much.
If you are using dairy-milk, then add maida to make a soft dough. Ensure there are no cracks. Make roundels, flatten them and give them shape. Cover these with a cloth.
In a flat vessel, add sugar and water. Let the sugar melt. Now add those roundels in a high flame. Avoid touching ladle for 5 mins and let these boil. Cover for 5 to 6 minutes. They take around 20 minutes to cook.
Now take some water at room temperature in a bowl. Add some sugar syrup. Then take out the cham cham roundels in this bowl. Now let them cool down to room temperature.
Take mawa in a bowl. Add green cardamom powder and powdered sugar. Add 2-3 spoon milk. Make a paste but take good care that it isn't too wet.
Now use Oddy Ecobake to make a piping bag. Pour the paste made above into it.
In a small bowl, take some water and put saffron strands in it. Keep the ready cham cham roundels in refrigerator with added sugar syrup.
You can store these in refrigerator for upto 15 days. Squeeze them and take them out in a plate. Cut each of them from centre without breaking them. Add the paste made above using a spoon or a piping bag.
In the end, garnish each cham cham with almonds and serve.

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Recipe by

Honest Kitchen

Bhupesh Yadav is a professional chef and a digital creator who curates different and delicious recipes with a following of around a million subscribers. He is also a loving father who not only curates recipes but also makes them in a healthy way.