Rose Cham Cham Recipe- Bengali Diwali Sweet

Cham Cham - Bengali Sweet

Happy Diwali to all my friends and readers! The festival season is here and I am here to share with you a delicious sweet for Diwali. We have already decked up our home for the festival of lights and no celebrations are complete without sweets and desserts. Like most Indians, I love shopping for colorful diyas and sweets when it is Diwali time. Walk into an Indian store and you will be amazed at the astounding variety of Indian mittais or sweets confectioners in all textures, shapes, and color. Do you like Indian sweets? For me these colorful decadent treats are irresistible.

The recipe I am sharing today is an easy recipe that you can easily make at home. Cham Cham or chom chom is a Bengali delicacy. Cham cham invokes the nostalgia of one of my favorite cities -Calcutta and its rich vibrant culture. Calcutta is beautiful with its magnificent British-era colonial buildings, slow-moving trams, street vendors, temples and festivals. As you get to know the city you will realize that it is foodies paradise. The food of Calcutta was an unforgettable experience. Fond memories are my weekend trips to K. C. Das sweet shop to try the best juicy and melts in your mouth, sweet delicacies. Just one bite and those fragrant and exotic sweets will make you crave for more, they are so addictive and the best you can ever imagine.

Cham Cham - A Unique Bengali delicacy

It is a known fact that lots of Indian sweets are made with milk or milk solids. Cham Cham is also a milk-based sweet and a distant cousin of the Bengali delicacy Rasgulla. Cham cham has a spongy texture and is cooked in sugar syrup similar to Rasgulla.

These pink cham chams are delicately laced with the flavor of cardamom and rose water. It is rich due to the addition of sweet khoya and nuts as stuffing. If this wasn't good enough, here is another way you can make it even more amazing. Coat it with mava and coconut flakes for an exotic taste. Cham-cham is also a term of endearment for loved ones and there is no other name that is perfect for this delicacy. It is oval, usually with stuffing and comes in a variety of vibrant colors. It has a spongy texture and soaks up all the sweetness from the sugar syrup.

Process of making chena 

The main ingredient is chena or fresh paneer. Many Indian sweets are made with chena. You can make fresh paneer at home. The first step is to boil the milk, then curdle it using lemon juice or vinegar. Once the milk curdles you drain the water using a muslin cloth and you will get milk solid that you can use to make cham cham. Mix flour or cornflour and knead it until it becomes a pliable dough. Shape it into an oval shape and cook in sugar syrup.

How to make the perfect cham cham

The most important is the process of making chena. Use full-fat milk for this recipe. Bring the milk to a boil and let it cool down for two to three minutes before adding lemon juice or vinegar. Once the milk separates strain into a kitchen mesh strainer and wash thoroughly to remove the taste of lemon juice. Squeeze off the excess liquid.

The next important step is to mash the chena till it is smooth. Mash for 6-8 minutes till it is smooth before adding the flour.

You can use maida or corn starch. Corn starch is best and it gives the spongy texture for the cham cham. You should be able to form balls that do not break. If the balls are breaking, it means it contains more moisture. Add a teaspoon or two of flour and knead again.

Make sure to add the balls to boiling sugar syrup to avoid breaking while cooking. Use a wide pan for cooking chum chum. They double in size during the cooking process.

Cham Cham Recipe

Cooking time- 30 minutes
Recipe type-Sweet /confectionery/dessert
Cuisine- Bengali/ Indian

Ingredients
Milk- 6 cups
Lemon Juice- 1/2 lemon
Sugar- 2 cup
Water- 5 cups
All purpose flour or corn starch- 2 tbs
Rose water- 1 tbs
Pink food color- a few drops
Cardamom- 5-6
For the stuffing
Khoya- 1/2 cup
Powdered sugar- 3 tbs
Chopped pistachios- 3 tbs
Desiccated coconut- 3 tbs
Grated khoya- 3 tbs

To make chena or fresh paneer

Boil milk and set aside for two to three minutes. Add lemon juice and let the milk curdle. Let it cool down and allow the milk to separate. 

Place cheesecloth on a kitchen mesh strainer and strain the milk. Rinse it under running water and squeeze off the excess liquid. Let it sit for half an hour, you can also hang it so that all the excess water drains off.

Remove the chena or milk solid into a bowl and knead until smooth for 5-6 minutes. Add two tbs of flour or corn starch and continue to knead for another two minutes. Make around 10 balls and shape it into an oval shape.

To cook the Cham cham

The next step is to cook the oval balls in sugar syrup. In a large pan mix sugar and water. Allow the sugar to dissolve and bring to a boil. 

Add cardamom powder and rose water. Gently slide in the balls, cover and cook for 10 minutes. 

Keep the heat in a medium, the syrup should be boiling when the balls are cooking. 

Once done, turn off the heat and let it rest and cool down completely.

Remove the cham cham from the syrup and set aside.

Make the filling

Mix mawa, finely chopped nuts, and powdered sugar to make the filling. 

Take each cham cham and slit it halfway through lengthwise. Fill in the stuffing and decorate with nuts or glazed cherries. 

In a plate mix grated mava or milk powder and desiccated coconut. Roll the stuffed cham cham in this powder.

Cham cham tastes best when chilled. It can be stored in the refrigerator for 3-4 days.

Like to try more Diwali recipes, you might also like,
Sandesh- Bengali sweet
Gulab Jamun
Rava Coconut Ladoo
Milk Peda
Mawa Burfi
Besan Ladoo

Happy Cooking!
Happy Diwali to all my friends and readers!

Try it,
Hope you will all enjoy!

Mawa/ Milk Powder Burfi

Mawa/ Milk Powder Burfi

Burfi is one of my favorite sweets and this milky fudge candy is undoubtedly one of the easiest to make. If you have mawa milk powder in hand you can make this in less than 15 minutes.This delicious milk candy/fudge is a yummy treat for any festival or holiday season. If you do not have mawa milk powder you can substitute it with full fat milk powder. Try this, you will surely love it.


Ingredients
Mawa powder- 250 grams
(or full fat milk powder)
Milk- 1 cup
Sugar- 1 cup
Cardamom- 3-4
Ghee- 3 tbs
Sliced almond or pistachios-  to garnish

Make a fine powder of sugar and cardamom and set aside.
In a heavy bottom melt butter and add milk and mawa powder/milk powder. Mix well till it well combines and there is no lumps. Keep stirring in low flame for two to three minutes.
Into this add powdered sugar and cardamon and mix. The mixture will start to loosen a bit, but it will soon thicken and come together.
Continue to stir till it leaves the edges of the pan and can be shaped into a ball.
Transfer the mixture into a greased tray and spread evenly. Sprinkle chopped nuts and press down with the back of a spoon.Let it cool down completely and then refrigerate for 4-5 five hours so that it becomes firm and you can cut into desired shapes.

You might also like,
Carrot Burfi
Chana Dal Burfi
Coconut Halwa
Dulce de leche Chocolate Burfi
Thirattipal/Palkova
Ethapazham Halwa/Banana Halwa

Try this,
Hope you will all enjoy!

Coconut Rose Burfi

Coconut Rose Burfi

Burfi is an Indian fudge made with milk and milk solid/khoya .It is a sweet confectionery that is usually made on festive occasions. There are different kinds of burfi. This one is made with coconut milk,khoya and grated coconut. It is flavored with cardamom powder and rose essence.Try this sweet,you will surely love it.

Ingredients
Grated coconut- 2 1/2 cup
Khoya- 1 cup
Coconut Milk- 1 cup
Water - 1 cup
Sugar- 1 1/2 cup
Rose essence - a few drops
Rose water- 1 tsp
Ghee- 3 tbs
Cardamon- 1/2 tsp

In a mixer pulse the coconut and coconut milk into a course mixture. No need to make it into a paste.
In a heavy bottom pan add sugar and water and simmer till all sugar dissolves and the consistency thickens (one string consistency). Add the coconut and khoya and mix well. Stir continuously   to avoid sticking to the bottom of the pan. Add half of the ghee and cook the mixture till it becomes thick and leaves the edges of the pan.
 Add the cardamom powder, rose water, rose essence, permitted pink food color(optional) and ghee. You can also add toasted nuts this at this stage. Stir for two more minutes and remove from the stove.
Grease a plate with ghee and transfer the contents into the plate. Flatten and smooth  it with the back of a spoon and let it set for 3-4 hour. Cut into desired shape and serve.

You might also like,
Coconut Halwa
Mawa/Milk Powder Burfi
Carrot Burfi
Thirattipal/Palkova
Chana Dal Burfi
Rava Kesari
Coconut Ladoo

Try this
Hope you will all enjoy!

Chickoo Coconut Halwa

Chickoo Coconut Halwa

Chickoo/ Sapota is a tropical fruit with a sweet caramelized flavor.It is delicious fruits and can be used to make milkshakes and desserts. This recipe is inspired from Tarla Dalal's chickoo halwa recipe. She used mawa in her recipe. I used coconut instead. The key ingredients of this halwa is chickoo,grated coconut and condensed milk.Try this halwa, you will surely love it.

Ingredients
Chickoo chopped-6-7
Grated coconut- 3/4
Condensed milk- 1/2 tin
Sugar- 2 tbs
Cashew nuts-8-10
Ghee-3 tbs
Cardamom crushed- 5

Peel the skin,chop and lightly mash the chickoo.Heat ghee in a heavy pan and fry cashews drain and keep aside.

Now add  the crushed chickoo and cook it in low flame for 6-8 minutes. Add the grated coconut, sugar and condensed milk and mix thoroughly. Stir continuously for another 10 minutes and in between  add a tsp of ghee to prevent it from sticking.When it starts leaving the edges of the pan and ghee separates mix in the cardamom powder and switch off the flame.Spread on a greased tray and allow this to set for  four to five  hours and then cut into desired shapes.

Try this..
Hope you will all enjoy..

Pori Unda/Sweet Puffed Rice Balls

Pori Unda/Sweet Puffed Rice Balls

Puffed rice is a good tea time snack in itself. Pori unda is yummy balls made with puffed rice and jaggery. These ladoo/balls are yummy and  crispy to munch on. I  have nostalgic memories about this snack. We used to buy them at temple festival fairs. Vendors used to carry around baskets filled with pori unda and they were super yummy. At home too we make them on special occasions like Onam, Diwali and Karthika Deepam. For sweetness you can also use caramelized sugar. Try this you will surely love it.

Ingredients
Puffed rice/pori- 5 cup
Jaggery powdered- 1 cup
Water- 1/2 cup
Ghee- 1 tbs
Cardamon powder- a pinch
Dry ginger powder- 1/8 tsp (optional)

Heat jaggery and water and allow it to melt. Strain the impurities and return to stove.
In medium heat allow it to boil and thickens to one thread consistency.  Reduce the flame and simmer  for another 5-6 minutes till it thickens. To test the perfect syrup consistency drop a little syrup into cold water. After a few seconds you will be able to press it together, it will form a hard  ball that is elastic and can be shaped.
Add the cardamon powder,dry ginger powder and ghee and mix. Switch off the flame and add the puffed rice  and mix till it is well coated.
Allow this to cool down a bit. Grease hands with ghee or dust with rice flour.Take small ladle full and of the puffed rice and lightly press together and then shape into balls.
This mixture will harden quickly so try to make balls when it is warm. If you find some sticking to the pan put it back to the stove for a minute,scrape with spoon,it will get released from the pan.When the balls come to room temperature transfer and store in air tight containers.

Try it,
Hope you will all enjoy!

Pineapple Halwa

Pineapple Halwa

 If you love the pleasant smell of pineapples here is a mouthwatering dessert. Its preparation is similar to carrot and beetroot halwa.This is a no fuss and easy to make delicacy which you will surely enjoy. You can use pureed pineapple or shredded pineapple. Usually Mawa/khoya is used to make this halwa. Here I used condensed and it tasted equally delicious.

Ingredients
Pineapple - 1
Condensed Milk- 1 tin
Sugar-2 tsp( optional)
Ghee- 3 tsp
Rice flour- 2 tbs
( or all purpose flour)
Cardamon powder- 1/2 tsp
Cashew nuts- 8-10
Raisins- 15- 20 nos
Yellow food color- 2 drops(optional)

Chop pineapple or make a puree. Heat ghee in a heavy pan and fry raisins and cashews and keep aside. Now add in the pineapple puree and stir in continuously till all the water evaporates, Mix rice flour and color in 1/3 cup of water/milk and add stirring continuously and make sure there is no lumps. Add condensed milk  and sugar and cardamon powder and stir till it all becomes one mass. Grease plate with ghee and transfer the contents, spread evenly. Garnish with fried cashews and raisins and allow to set and cool.

Try this..
Hope you will all enjoy..

Sooji Halwa ( With Jaggery)

Sooji halwa is a sweet and delicious dessert and is one of the easiest halwa It is very easy to put together and will not take more than 10minutes. There is very little stirring unlike usual halwa preparation. It has the  inviting aroma of roasted sooji, cardamon and ghee and is perfect for any occasion. This recipe is inspired by the sooji halwa of Manjula's kitchen..I used the exact measurement but here I used jaggery instead of sugar.

Ingredients
Sooji/Rawa- 1/2 cup
Ghee - 1/4 cup
Powdered jaggery- 1/3 cup
Water- 1 1/2 cup
Cardamon- a pinch
cashew nut chopped- 2 tsp
Cashews for garnish

Boil water and jaggery till it is completely dissolved, strain and keep aside.
Roast sooji in ghee for five minutes till it is golden brown and there is a nice aroma.
Add jaggery syrup little by little and stir till the halwa gets thickened for 5 minutes. Add cardamon powder and roasted cashews.Pour into a greased plate and allow to cool and set.Garnish and serve.

Sending this to Akheel's wonderful event  Food Palette Series Brown

Try this..
Hope you will all enjoy..

Nankattai

Nankattai  is a very popular Indian tea time cookie and has the perfect crumbly melt in mouth texture. It is buttery, with the inviting fragrance of cardamon. It has been my favorite cookies and still remember those inviting and beautiful round cookies arranged in glass jars in bakeries and canteens. I had no idea that it was so simple and easy to make. ya much easy than baking a cake. It has very little ingredients and can be put together quickly. Serve this with a cup of tea and enjoy :)

Ingredients

All purpose flour- 1 cup
Corn starch or Rava-2tsp
Baking powder- 1/2 tsp
Baking soda- a pinch
Salt- a pinch
Powdered sugar- 1/2 cup
Butter- one stick( 1/2 cup)
Cardamon-1/2 tsp

Mix and combine flour,corn starch,baking powder,baking soda and salt and set aside.
 In a mixing bowl combine room temperature butter and powdered sugar till it is light and fluffy. Add cardamon powder and mix well. Add the flour mixture little by little till it is well combined and one smooth ball. Cover and let it rest for half and hour.
Preheat oven to 200 degree F and line cookie sheet with butter paper. Divide the dough into small balls and roll between your palms and gently press. Bake them for 15 minutes. Take out of the oven and allow to cool completely and store in air tight container.

Try this...
Hope you will all enjoy..