Chamcham — A bengali sweet dish

This is a  typical Bengali sweet dish which is prepared in a similar way that of rasgulla, but this dish has a stuffing inside of kheer or mawa   and is coated with desiccated coconut.

This is a sweet which can be had throughout the year but is  enjoyed  most during the festivals like Durga Puja and Kali Puja (Diwali).

Star Ingredient :

Milk

Main Ingredients:

  • 1 litre milk
  • 3 to 4 tbsp of lemon juice
  • 2 cups of water
  • 2 cups of sugar
  • 1/2 tsp of cardamom powder

For Stuffing :

  • 2 tsp of ghee
  • 1 cup milk
  • 100 gm of milk powder
  • 100 gm of khoya
  • 1/2 cup of saffron milk ( few strands of saffron dissolved in warm milk)
  • 4 to 5 tbsp of powdered sugar

Method :

First of all we have to make paneer or cheena — which is done by adding lemon juice to boiling milk, when it start to curdle — we get our fresh paneer or cheena.

Tie the paneer  in a fresh muslin cloth for about 1 hour and then keep it under heavy weight for another 10 to 15 minutes.

Untie it and then transfer it into a large plate and crumble it with your hand.

Start mashing it until it turns like a dough .  This takes a few minutes.  Continue till it becomes greasy on your palm.  This is the most important process in this recipe — so take out some time to knead it with your hands

Divide the dough into 10 to 12 equal portion and make it oval shape.

Take a deep bottomed pan and mix in sugar and water to make a sugar syrup,when  it comes to boiling point , slide all the cheena ovals into the syrup , and keep it simmering on a medium flame for 15 to 20 minutes , till it doubles its size.  Then transfer it to a large bowl and let it cool to room temperature, mix some cardamom powder or whole cardamom.
Preparation of stuffing :

Take ghee on a pan and on medium heat mix in the milk , after it reaches it’s boiling point  add in the khoya , sugar , milk powder and simmer gently on slow heat until it becomes thick or of kheer consistency. Mix in the saffron milk. Let it cool.

Now drain the excess sugar syrup from the chamcham and slit it from the centre , and gently stuff it with the prepared mawa or stuffing and roll it in desiccated coconut.

Repeat the steps will all the remaining ovals .Garnish it with pistachios or tutti frutti –here I have used tutti frutti for garnishing —  Keep it in refrigerator for 1 or 2 hours . Serve it chilled.

11 Comments Add yours

  1. Megala says:

    Mmm….yum! Love these delicious sweet!

    Liked by 3 people

  2. flavours2017 says:

    Thanks Megala 😊

    Liked by 1 person

  3. Sandhya says:

    I am drooling here! Love Bengali sweets !

    Liked by 3 people

  4. flavours2017 says:

    Thanks a lot Sandhya for your lovely comment —

    Liked by 1 person

  5. Gul Randhawa says:

    Yummm! Your post has made me want to go to India and eat these. Definitely going to try these at home!

    Liked by 3 people

  6. flavours2017 says:

    Do try Gul — you will definitely like it — and you are most welcome to India —

    Like

  7. Mouth Watering…Wish can taste one of these..Superb !!

    Liked by 3 people

  8. flavours2017 says:

    Thanks for the lovely comment Anshu 😊

    Liked by 1 person

  9. Yum yum yum 😋😋😋 I really don’t like sweets.. but by reading this recipe i would surely try to taste it once… 👍

    Liked by 2 people

  10. flavours2017 says:

    Thanks a lot for the lovely comment

    Liked by 1 person

  11. Anju says:

    Wowwwwwwww can’t wait to try these!

    Liked by 1 person

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