Namaste!
Today's recipe is Cham-Cham.
This is the natural colour of Cham-Cham.
They are very spongy and
have special taste.
Traditionally, they are cooked for
3-4 hour.
But we will not cook it for that long.
So, let’s get started.
First, prepare a chenna.
For that, heat 1 ltr cow milk.
Cow milk is a better choice
for makingg chenna.
If it is not available then you can
use any full cream milk.
Take Amul or mother dairy milk packet.
We have boiled the milk,
now turn off the flame.
Allow the milk to cool down for 5-7 mins.
If you will curdle boiling milk,
then chenna will not be soft.
But, for making cham-cham
we want soft chenna.
So, allow the milk to cool down.
Meanwhile, the milk is settling,
extract the lemon juice.
You can use Vinegar for making chenna.
Or sour salt (Tatri).
Lemon is easily available so,
we are using lemon.
The quantity of water would be
Similar to lemon juice.
Add lemon juice little by little
and mix it with milk.
We kept the milk for 7 mins to cool down.
Milk started to curdle.
Continue adding the lemon juice
until the milk is properly curdled.
Now, milk is properly curdled.
Chenna and started to separate.
Do not add lemon juice anymore.
Leave the chenna for 2 minutes.
Put a cotton cloth above the strainer
to filter out water and extract chenna.
Pour the curdled milk in it.
Instead of throwing the extracted water,
you can use it for making curry or
kneading the flour.
To get rid of the lemon taste,
wash the chenna with water.
This will remove the sourness of lemon.
Wash the chenna with water to get rid of
lemon sourness.
We have washed the chenna properly.
It has cooled down.
So, squeeze and drain the water.
Drain the chenna properly,
if there is excess water
it will be difficult to shape cham cham.
And when you will boil them,
they will get dissolved in water.
Take the chenna out of the cloth.
Soft and smooth chenna is ready.
We've prepared soft chenna,
it is not hard.
Now, mash the chenna.
With the help of palm
knead the chenna.
Why does chenna become hard?
[Answer 1] When you add lemon juice in the hot milk
[Answer 2]
If you take time to filter chenna after curdling.
Make sure the chenna is not hard.
Make chenna soft.
Soft chenna will make
cham cham soft.
Add 1 tbsp of sooji.
This will bring binding in chenna.
Add 1 pinch baking soda.
This will make cham-cham spongy.
Knead the chenna one more time.
Mix the added items properly.
Chenna is perfectly smooth.
Let's make cham-cham.
Roll it like this.
Make small pieces of the dough.
We have taken out 10 pieces
from the dough.
Give it a cham-cham shape.
Prepare sugar syrup
for boiling the cham-cham
Take a cooker for boiling the cham cham.
They will get ready quickly in the cooker.
Add 1 cup sugar in the cooker
and 3 cup water.
Turn on the stove and
Wait for the sugar to get
dissolved in the water
Give the pieces cham cham shape.
First, roll all the pieces, one by one,
between your palms.
Make the cham-cham surface smooth,
avoid any cracks on the surface.
Here the piece is ready.
Crack-free and properly smooth cham-cham.
Likewise, prepare the remaining pieces.
All the pieces of cham-cham are ready.
Sugar has dissolved properly in the water.
The syrup is properly boiling too.
Dissolve the sugar properly in the water.
Make sure to boil the syrup.
The syrup is boiling well.
Drop the cham-cham in the boiling syrup.
Drop the pieces one by one.
Do not put the pieces altogether.
Allow the syrup to keep boiling.
If the syrup stop boiling
& you drop all the pieces altogether
then they will start having cracks.
So, drop the pieces one at a time.
Don't close the cooker.
just cover the mouth of the cooker.
Let the pieces cook for 5 minutes.
Traditional cham-cham takes a bit of time.
It takes more than 3 hours.
We are making it in the cooker, so our
cham cham will get ready in few minutes.
[After 5 minutes]
Cham cham started puffing.
They are looking fine.
Now, close the cooker with lid.
Wait for 1 whistle.
[after 1 whistle]
Turn the flame medium.
Cook cham-cham for 40 minutes.
After the cooker releases the pressure.
Open the cooker.
Cham cham has changed its colour.
They are fully cooked.
Cham cham looks great!
Take 2 crushed cardamom.
Put it in the cooker.
Let the piece cool down.
Cover and leave them one and a half hours.
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We kept the cham-cham in the cooker
for 2 hours.
They have cooled down.
Take them out of the cooker.
In alighar,
they sell special glass cham cham
but the glass cham-cham are of round shape.
The colour of the cham-cham is natural.
Which came because of cooking.
Sprinkle desiccated coconut over them.
Cham cham is ready.
Half a piece of cham cham
will be tempting enough
to eat more than one.
Cham Cham is ready to be served.
They are very soft and spongy.
You'll find no difficulty
while preparing them.
Just take right milk and
make chenna properly.
Prepare them and have them!
And share your experience with me.
You can also suggest new recipes
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