Hello friends,
Today I am sharing the recipe of "Cham Cham or Champakali or Chum Chum or ChamnCham or Chom Chom is a very popular Mithai loved by people all over and more so in Bengal. Chumchum is made with Paneer (Indian Cottage Cheese).And if you follow the steps; it will come out as good as what you get in bakery shops.

To Make Paneer(chenna):-
Heat up the pan, add 1/2 ltr milk Take 2 spoon vinegar dilute with 1/2 cup water When milk is warm turn off the gas. And let the milk get lukewarm.Then add this vinegar mixture gradually until milk gets curdled.Place any cotton cloth in a large bowl pour curdled milk, and squeeze out all the water from it properly.

Now take out this paneer in a plate.
And knead it well the palm of the hand until it turns smooth like butter. Then add some yellow colour, a pinch of baking soda, 1/4 tsp baking powder and some to activate the soda and baking powder and Knead it well. Then add 2 tbsp corn flour and 1/2 tbsp semolina (suji/rava) for binding, and Knead it well. After mixing it well, make small pieces of it. Make oval shape rolls with hands.

To Make Chashani (sugar syrup):-
Heat up the pan, add 350gm sugar and 250gm water boil it on high heat. Once water starts boiling add paneer rolls and boil it on medium to high flame for 5 min. After 5 min add a glass of
water little by little. Do not add all the water at once, otherwise the chamcham may become hard.That's why you have to add water little by little after every 2 minutes. It has to be done in this way because the sugar syrup becomes thick after cooking for so long.If the syrup is thick, it will not soak in the chamcham.

In the beginning, the syrup has to be kept a little thick. So that the cham cham does not break.And it will be properly cooked in 15 minutes. After 15 minutes turn off the gas and leave it for 2 to 3 hours so that the sugar syrup gets soaked well in it.

And after 2 hours, take it out from the sugar syrup and stuff it with khoya.Cut the chamcham from the centre. And put khoya's stuffing in it. And put a cherry on it for garnishing. Now cham cham/ Champakali is ready.


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