A lovely Bengali sweet Cham Cham. West Bengal offers a vivid variety of rich delicacies for every palate. Some people call them pleasure boats. Some people use the name cham-cham as a term of endearment for their loved ones. Its very easy to make as well. Once you curdle the milk and give desired shape to rosogullas , only thing left is to make the filling in between.
- 4 cups milk
- 2 tbsp vinegar
- 1 tbsp All purpose flour/Maida
- 1.5 cups Sugar
- 8 cups water
- 2 pods Cardamom
- 1 tsp clarified butter/ghee
- 1/4th cup milk
- 2 tbsp cream
- 1/2 cup milk powder
- some saffron strends
- 1 tbsp powdered sugar
- 2 tbsp of desiccated coconut
- Boil 4 cups of milk and add 2 tbsp of vinegar and stir well. The milk curdles.
- Drain curdled milk in a muslin cloth and rinse with cold water once.
- Squeeze gently and hung the curdled milk in muslin cloth for 30 mins.
- After 30 mins knead it for 8 mins. Then add 1 tbsp maida/all purpose flour and knead for another 2 mins.
- Make small balls either circle shape or oval shape without any cracks.
- Boil 1.5 cups of sugar and 8 cups of water together for 10 mins. Then, add 2 cardamom pods.
- Add the ball you prepared in this boiling sugar syrup and cover it and cook for 15 mins.
- Rosogullas are ready. Let the rosogullas get cool completely at room temperature.
- Take 2 tbsp of milk and add saffron strands in it and keep it aside.
- In a pan add 1 tsp of ghee, 1/4th cup of milk, 2 tbsp of cream and 1/2 cup of milk powder. Mix well. When it thickens add saffron milk and 1 tbsp of powdered sugar and mix well. Stir continuously.
- It thickens and leaves the sides of the pan. Then let it get bool completely at room temperature.
- Take rosogulla and slit it from center. Fill 1 tbsp of cream filling in between and gently roll them in desiccated coconut.
- Cham-Cham is ready. If you like little cold bengali sweets, keep it in refrigerator before serving.
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