Cham Cham Sweet | Bengali Chum Chum

Ingredients

for chenna

• 1 litre milk
• 2 tablespoons vinegar or lemon juice or add as required
• 1 teaspoon maida or all purpose flour or rava (sooji, cream of wheat) or corn flour

for sugar syrup

• 2 heaped cups sugar or 400 grams
• 4 cups water or 1 litre
• 1 tablespoon rose water or kewra water or ½ to 1 teaspoon cardamom powder

for sweet filling

• 6 tablespoons milk powder
• 2 tablespoons sugar
• 2 tablespoons malai or cream
• 2 to 3 tablespoons milk
• 7 to 8 strands saffron
• ¼ teaspoon cardamom powder

for garnish

• 2 to 3 tablespoons desiccated coconut
• 1 to 2 tablespoons chopped or sliced blanched almonds or raw almonds
• 1 to 2 tablespoons chopped or sliced pistachios
• few strands of saffron – optional

Steps

making chenna

1. Heat 1 litre milk in a thick-bottomed pan, stirring at intervals as it warms.
2. When the milk boils and a layer of malai or clotted cream forms on top, lift that layer off. It yields about 2 to 3 tablespoons malai, to be used for the cham cham's sweet filling.
3. Turn off the heat as the milk reaches a rolling boil.
4. Mix in 2 tablespoons vinegar or lemon juice; 1 tablespoon of either may also be used, depending on the milk's quality.
5. Stir thoroughly, allowing the milk to curdle.
6. Let the heat subside a little for 4 to 5 mins, then strain through muslin set over a bowl or pan.
7. Gather the muslin's edges to strain out all the whey, taking care because both whey and chenna are hot.
8. Rinse the chenna thoroughly under running water to remove its lemony flavor and tang. Gently press the muslin with your hands to drain any extra water.
9. Weight the chenna with a heavy bowl or mortar-pestle for 8 to 10 minutes.

kneading chenna

1. After 8 to 10 minutes, take the chenna out of the muslin and put it on a tray or plate. Sprinkle over 1 teaspoon maida or all-purpose flour, or use 1 teaspoon rava (sooji) or corn flour instead.
2. Mix and knead until you feel just a little greasiness on your palms and the chenna forms a smooth ball. If dry and crumbly, sprinkle in about 1 to 3 teaspoons water or more and keep kneading. It must come together without breaking or falling apart; a little moisture helps dry chenna bind.
3. Form a log by rolling the chenna ball, then cut it into equal pieces.
4. Roll each piece between your palms into a smooth cylinder or oblong, then pinch the edges.
5. Shape all the kneaded chenna into oblong cham cham and keep them under a moist muslin cloth.

making sugar syrup for chum chum

1. Put 2 heaped cups sugar (400 grams) into a large pot or pan with plenty of room for the cham cham to cook and expand.
2. Pour 4 cups water (1 litre) into the pan.
3. Over medium-low to medium heat, stir constantly with a spoon until all the sugar dissolves.
4. Once dissolved, set aside 1 cup of the sugar solution and bring the rest to a boil over medium-high heat.

cooking chom chom

1. Carefully lower the chum chum into the boiling sugar solution. Hold the pan by its side handles and shake gently.
2. Put the lid on the pan and boil the chum chum over medium-high heat for 5 minutes.
3. After 5 minutes, pour in the reserved 1 cup sugar solution slowly in a gentle stream, then hold the handles and gently shake the pan.
4. Cover again and cook for 7 minutes. For this batch, cooking took 12 minutes in total; the time varies with the heat's intensity and the pan's type and size.
5. Test a piece in a bowl or mug of water: cooked cham cham should sink to the bottom. If it floats, cook for a few minutes more.
6. When cooked, turn off the heat, set the pan down and take off its lid.
7. After five minutes, add 1 tablespoon kewra water or rose water. You can also add ½ to 1 teaspoon cardamom powder. Gently shake the pan and leave the cham cham to cool completely.

making stuffing for chum chum

1. Put 6 tablespoons milk powder, 2 tablespoons sugar, 7 to 8 saffron strands and ¼ teaspoon cardamom powder in a heavy kadai or pan.
2. Add 2 tablespoons of the malai or cream reserved from the boiled milk, followed by 2 to 3 tablespoons milk.
3. Combine everything, then set the pan or kadai over low heat.
4. Start cooking the mixture, stirring frequently.
5. As it thickens, stir continuously and cook until it leaves the pan's sides, then let it cool completely.

making chum chum

1. Place the sweets on a tray and board. Cut the top of each with a knife without cutting all the way through.
2. Carefully fill each cham cham with the stuffing, keeping it intact.
3. Fill every piece in the same way.
4. Put desiccated coconut on a plate and gently roll the cham cham in it so the coconut adheres.
5. Coat all the cham cham pieces this way.
6. Move them to a serving plate or tray and garnish with sliced pistachios and almonds.
7. Serve the cham cham, or chill and serve later. Keep any leftover pieces refrigerated.