Recipe: Make delicious sweets like market on Rakhi, brother will be happy

New Delhi – Chamcham is a traditional Bengali sweet and is very similar to Rasgulla. Most people do not know that there is a filling inside the chamcham, whereas rasgulla is made plain and without any filling. Many people call chamcham as tall rasgulla. This sweet recipe is mostly prepared during Durga Puja and made […]
 


Recipe: Make delicious sweets like market on Rakhi, brother will be happy

New Delhi – Chamcham is a traditional Bengali sweet and is very similar to Rasgulla. Most people do not know that there is a filling inside the chamcham, whereas rasgulla is made plain and without any filling. Many people call chamcham as tall rasgulla. This sweet recipe is mostly prepared during Durga Puja and made using homemade chhena, but you can also make it chamcham on auspicious occasions like rakhi.

Ingredients of Spoon

1 liter milk
1.1/2 cup sugar
1 tsp milk powder
2 tsp milk
1/2 tsp ground green cardamom

1 tsp flour
1 tablespoon vinegar
2 tablespoons powdered sugar
1 tbsp ghee
6 strands saffron

How to make Cham Cham

Boil milk and then curd with vinegar

To make this easy recipe, place a pan on medium flame and boil 1 liter of milk in it. After boiling, add vinegar or lemon juice and mix well. After the milk spurts, take it out in a bowl using a muslin or cheesecloth.
Step 2 Hang the muslin cloth for 20-25 minutes

Gently squeeze the muslin cloth and hang for 20 to 25 minutes.

Knead 3 dough

After hanging for 25 minutes, take out the chena in a plate. Now put it in a dough plate and mix the chenna and all purpose flour together, and knead into a soft dough using your palms for 10 minutes.

Make 4 oval shaped balls

Now divide the dough into 6 to 7 equal portions and make small oval balls to make chamchams.

5 Prepare the syrup

Now put a wok on medium heat and add sugar and water to it. Let it boil on medium heat for 4 to 5 minutes. Now your syrup is ready.

Boil 6 tablespoons in sugar syrup for 15 minutes

Now put a spoon in the syrup and boil it on medium flame for 10 to 15 minutes. Now filter the chamcham and take it out in a plate and keep it aside.

Prepare Stuffing for 7 Tbsp

Now we will make the stuffing. For stuffing, put ghee, sugar powder, milk powder, milk cream and saffron threads in a pan and cook for 5 to 6 minutes. Your stuffing is ready.

Make a slit in 8 tbsp

Take oval shaped balls and cut cham-chams lengthwise.

Add Filling to 9 Tbsp

Now, take some of the pre-prepared filling and place the stuffing in the middle of oval shaped balls and roll them on the dedicated coconut.

Keep 10 tbsp in the fridge for an hour and serve chilled

Your cham-chum is ready. Keep them in the fridge for an hour and serve cold.

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