Kolkata, India (BBN) – Similar to the Rasgula in appearance and texture, the desiccated coconut coated, mawa and dry fruits stuffed oval shaped bengali mithai is a mouth watering treat, one that amplifies the joy of any celebration.
• 450 gms Paneer
• 4 cups Water
• 2 cups Sugar
• 2-3 tbsp Rose Water
• A few strands of Saffron
• 200gms Fresh Thickened/ Double Cream, reports Indobase.com.
HOW TO MAKE CHAM-CHAM:
• Put the paneer in a bowl and knead it. Knead till all the lumps are removed and the paneer/cheese is absolutely smooth.
• Prepare sugar syrup by adding sugar and water in a pressure cooker and bring the mixture to a boil (without covering the pressure cooker).
• While the sugar syrup boils, divide the paneer dough into small oblong shaped balls and roll between your palms till smooth.
• Gently dip the balls to the sugar syrup and cover the pressure cooker. After the first whistle, wait for 8-10 minutes and then turn off the flame.
• Release the steam from the pressure cooker and allow the Cham-Chams to cool completely before touching them.
• When cool, pour the rose water and saffron strands on the Cham-Chams and chill for a few hours.
• When chilled, remove the Cham-Chams from the syrup and arrange in a platter.
• Whisk the fresh cream till thick and fluffy. Fill into an icing bag and pipe a swirl out (with a thick nozzle) onto each Cham-Cham.
• Garnish with slivers of your favorite dried fruit and serve.