Cham Cham
Indulge in the sweet, melt-in-your-mouth delight of Cham Cham, a traditional Bengali dessert that combines soft, spongy paneer dumplings with a fragrant cardamom-infused sugar syrup. This exquisite treat starts with freshly made chhena (Indian cottage cheese), kneaded to perfection and shaped into delicate ovals before being simmered in a luscious, aromatic syrup. Enhance the charm with optional garnishes like a creamy khoya filling, a sprinkle of chopped pistachios or almonds, or a light coating of desiccated coconut for added texture and flair. Whether served chilled or at room temperature, Cham Cham is a show-stopping dessert perfect for festive gatherings or special occasions. This recipe is an irresistible blend of tradition and flavor, crafted to impress your taste buds and loved ones alike!
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Recipe Information
Ingredients
- 1 liter Full-fat milk
- 2 tablespoons Lemon juice or vinegar
- 4 cups Water
- 2 cups Sugar
- 4 whole Cardamom pods
- 1 drop Food color (optional)
- 50 grams Khoya (optional)
- 2 tablespoons Desiccated coconut (optional)
- 2 tablespoons Chopped pistachios or almonds
Instructions
1. Start by preparing the paneer (chhena). Heat the full-fat milk in a heavy-bottomed pan until it comes to a boil. Lower the heat and add the lemon juice or vinegar gradually, stirring gently until the milk curdles and separates into curds and whey.
2. Strain the curds using a muslin or cheesecloth. Rinse with cold water to remove the acidic taste from the lemon juice or vinegar. Squeeze out excess water until the curds are moist but not too wet.
3. Knead the chhena on a clean flat surface with the heel of your palm for 8-10 minutes until it becomes a smooth and pliable dough. Divide the dough into equal portions and shape them into cylindrical or oval shapes, ensuring there are no cracks.
4. In a large, wide pan, heat 4 cups of water along with the sugar and cardamom pods to create the sugar syrup. Bring it to a boil and stir until the sugar dissolves completely.
5. Once the sugar syrup is boiling, gently add the shaped cham cham pieces into the syrup. Cover the pan with a lid and reduce the heat to medium. Let the cham cham cook for 15 minutes, ensuring they expand and absorb the syrup fully. Turn off the heat and let them cool in the syrup.
6. (Optional) For added flavor and decoration, fill the cooled cham cham with a small amount of khoya and sprinkle with chopped pistachios or almonds. Alternatively, roll them in desiccated coconut for a finishing touch.
7. Serve chilled or at room temperature. Enjoy your homemade Cham Cham!
Nutrition Facts
Calories |
425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.6 g | 12% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 83 mg | 4% | |
| Total Carbohydrate | 78.7 g | 29% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 77.1 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 266 mg | 20% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 311 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
