Cham Cham, additionally spelled as Chum Chum is among the most basic sweets from Bengal. So, there, it can be pronounced as Chom Chom. The phrase ‘chum’ additionally means an in depth pal. And that’s what this Cham Cham Candy might be. When you get to strive it, you’ll undoubtedly type a pleasant bond with it! This candy is straightforward to arrange, however does take a while and the process resembles that of constructing a Rasgulla. This recipe demonstrates a stuffed variation. However you possibly can relish it in any other case too.
What’s cham cham
As talked about to start with, Cham Cham, widespread regionally as Chom Chom is one other mishti (candy) that Bengalis take pleasure in. And to be trustworthy, it truly is a fab one. Mainly, a milk-based preparation, the primary components of Cham Cham Candy embrace curdled milk (chhena), all-purpose flour and sugar.
Milk is curdled to get chenna or coagulated milk solids. This chenna is additional kneaded after which formed in cylindrical or rectangular items, that are then cooked in sugar syrup.
There are various Chom Chom variations which may be stuffed, like my recipe right here and even plain flavored with essences, spice powders, and so on. It is usually not necessary for this specific candy to be merely white in coloration.
So, chances are you’ll discover others in shades of sunshine yellow, mild pink, mild orange, and so on. This mithai (candy) could or will not be coated with coconut and even khoya, which normally varieties the garnish. It’s undoubtedly the closest cousin of the opposite Bengali favourite, the rasgulla.
While you make sweets like cham cham or Rasgulla, what one seems to be for is sponginess, softness and smoothness within the texture. I’m sharing some continuously requested questions together with suggestions as a way to make completely superior cham cham candy in your individual kitchen.
I’ve compiled the questions from feedback acquired from the opposite chenna primarily based sweets (as the tactic of constructing these is comparable) shared on weblog.
Faq for cham cham recipe
1. What needs to be the standard of milk?
Whereas making chenna primarily based candy like cham cham, rasgulla or sandesh, at all times use full fats entire milk. You may even use pasteurised milk. Additionally guarantee that the milk is recent and is in its shelf interval. Keep away from utilizing toned milk or skimmed milk.
2. The way to gauge the right moisture within the chenna?
The right stability of moisture may be very essential to get the suitable texture in cham cham or a rasgulla. If there’s an excessive amount of of water or moisture within the chenna, the cham cham will break or disintegrate whereas cooking. Too much less moisture, then the cham cham will turn into dense or shrunk or flatten after cooking and cooling.
- You may simply verify the moisture content material in chenna whereas kneading it. if you knead chenna, in case you see that it’s too moist or watery, then it means there’s extra water. Add a little bit of extra maida (all objective flour) in order that it absorbs the additional moisture. You may maintain a heavy weight on the chenna in order that a few of the water or whey reduces.
- If when kneading, in case you see the chenna dry and crumbly, then there’s much less moisture. Sprinkle 1 to 2 teaspoons of water to make the chenna barely moist. The moisture helps in binding and makes mushy cham cham, however on the similar time, there shouldn’t be an excessive amount of of moisture or water within the chenna.
3. For the way lengthy chenna must be kneaded?
The time taken for kneading chenna relies on the drive and stress utilized by the palms. Nevertheless as a benchmark, cease kneading when your palms turn into a bit greasy.
Whereas kneading, some fats from the chenna is launched. So your palms should turn into a bit greasy when kneading. At this step cease kneading and form chenna into chum chum. Knead chenna to a easy giant ball and it ought to be capable of come collectively with out breaking or falling aside.
4. Does the sugar syrup has any string consistency?
The sugar syrup for cham cham doesn’t have any string consistency like 1 string or 2 strings and so on. Its a watery sugar syrup. Because it watery, the cham cham absorbs the sugar syrup and tastes candy.
5. Why has cham cham flattened or shrunk?
When cooking cham cham, at all times use a big pan sufficient for all of the cham cham items to accomodate and broaden when cooking. Don’t stir with a spoon or ladle because the chum chum can break. Its higher to make use of a pan with handles on the sides, as a way to shake the pan by holding the handles and swirling the pan gently. If the chenna is dry, then additionally the cham cham can get shrunk or flattened.
6. The way to verify if the cham cham is cooked?
Firstly the cham cham broaden in measurement whereas cooking. General the cooking time varies from 8 to 12 minutes. The time variations are because of the measurement of the cham cham, the standard and kind of pan, flame depth and so on.
So after 8 to 10 minutes, you possibly can take away a cham cham piece and place it in a mug or bowl of water. If the chom chom settles on the backside, its cooked. If it floats on the floor of water, its undercooked.
7. Why has cham cham turn into rubbery?
If the cham cham items are cooked an excessive amount of, they are going to find yourself turning into dense and rubbery. So don’t overcook them.
8. Can I make coloured cham cham?
In fact you possibly can. Coloured cham cham additionally attraction to youngsters. If utilizing any coloring ingredient, I’d recommend to make use of pure coloration extract. So add the pure coloration extract within the chenna whereas kneading, to get coloured cham cham candy. You may divide the chenna in two or three parts to get 2 to three coloured types of chum chum.
9. Is the candy filling important?
No, making the candy filling shouldn’t be important. You may skip it fully. Additionally rolling chum chum in desiccated coconut is non-obligatory and could be skipped.
Step-by-Step Information
The way to make Cham Cham Candy Recipe
Making chenna for cham cham recipe
1. Take 1 litre of milk in a pan and maintain it to boil on a low to medium flame. Stir at intervals when the milk begins to get heated.
2. When the milk involves a boil, you will note a layer of malai or clotted cream which varieties on prime. Take away this layer of malai. You’ll get about 2 to three tablespoons of malai. Preserve this malai apart. We might be utilizing this malai to make the candy filling for cham cham.
3. Let the milk come to a rolling boil. Swap off flame when milk involves a rolling boil.
4. Add 2 tablespoons vinegar or lemon juice. You may even add 1 or 3 tablespoons vinegar or lemon juice. The quantity to be added will rely on the standard of milk.
5. Combine very effectively and let milk curdle.
6. Watch for 4 to five minutes and let the warmth cut back a bit. then pressure by way of muslin lined on a prime of a bowl or pan.
7. Deliver the perimeters of the muslin collectively, straining all of the whey. Watch out as each the chenna and whey might be sizzling.
8. Rinse the chenna very effectively in working water. This removes the lemony taste and tangy style from the chenna. Then gently queeze the muslin together with your fingers, in order that any additional water is drained from the chenna.
Bear in mind there shouldn’t be extra water or moisture within the chenna as then the cham cham will break when cooking.
9. Preserve a heavy weighted bowl or mortar-pestle on the chenna for 8 to 10 minutes.
10. After 8 to 10 minutes take away the chenna from the muslin. Place on a tray or a plate. Sprinkle 1 teaspoon maida or all objective flour. You may even add 1 teaspoon rava or corn flour as a substitute of maida.
11. Combine and start to knead this combination. Mash chenna with the heels of your palms and knead. Additionally carry on gathering the chenna from the perimeters and proceed to mash and knead. Knead very effectively until a little bit of greasiness is felt in your palms. Only a little bit of greasiness is required. Don’t knead until the entire chenna turns into greasy.
If the combination seems to be dry and crumby then sprinkle some water – about 1 to three teaspoons or extra and proceed to knead. the chenna combination ought to be capable of come collectively with out breaking or falling aside. For a dry chenna, a little bit of moisture helps in binding the combination.
12. Knead chenna to a easy giant ball.
13. Then form right into a log and reduce in equal items. You may even make small balls from the kneaded chenna.
14. Take every bit and roll them between your palms to a easy cylindrical or rectangular form.
15. Pinch the perimeters.
16. Make rectangular formed cham cham with all of the items.
17. Preserve them coated with a moist muslin material.
Making sugar syrup for chum chum
18. Take 2 heaped cups sugar (400 grams) in a big pan. Please use a big pot or pan with handles, so that there’s sufficient area for the cham cham to cook dinner and enhance in measurement.
I used a 3.4 litre stainless-steel pan measuring 8.5 inches in diameter and 4.5 inches in peak.
19. Pour 4 cups water (1 litre) within the pan.
20. Place the pan on a medium-low to medium flame. With a spoon stir continuous and blend so that every one the sugar is dissolved.
21. When all of the sugar is dissolved, take away 1 cup of sugar resolution and maintain it apart.
22. Then let the sugar resolution come to a boil on a medium-high flame.
23. When the sugar resolution involves a boil, then rigorously place the cham cham within the sugar resolution. Gently shake the pan holding the handles on the sides.
24. Cowl the pan with lid and boil cham cham on medium-high flame for five minutes.
25. After 5 minutes in a delicate stream slowly add the 1 cup of reserved sugar resolution.
26. Maintain the pan on the handles and gently shake it.
27. Cowl once more with lid and cook dinner coated for 7 minutes. I cooked for a complete of 12 minutes. The cooking time will differ with the depth of flame, pan kind and measurement and so on. So the whole time taken for cooking can differ from 8 to 12 minutes. Don’t overcook the chom chom items, as they turn into rubbery and dense.
28. After 8 to 10 minutes, you possibly can verify utilizing this technique to see if the cham cham are cooked. To verify take one chum chum and place it in a bowl or mug of water. It ought to quiet down on the backside. If it floats then the cham cham must be cooked for a number of extra minutes.
29. As soon as the chum chum are cooked, swap off the flame. Preserve the pan down and take away the lid.
30. After 5 minutes add 1 tablespoon kewra water or rose water. You may as well add ½ to 1 teaspoon cardamom powder. combine gently. Let cham cham cool fully.
Making stuffing for cham cham
30. In a heavy kadai or pan, take 6 tablespoons milk powder, 2 tablespoons sugar, 7 to eight strands saffron and ¼ teaspoon cardamom powder.
31. Subsequent add 2 tablespoons malai or cream reserved from the milk after we had boiled it. Additionally add 2 to three tablespoons milk.
32. Combine all the things and maintain pan or kadai on a low flame.
33. Stirring usually start to cook dinner this combination.
34. The combination will start to thicken. stir constantly and cook dinner until the combination leaves sides of pan. let this combination cool fully. Once more right here don’t over cook dinner this combination as then it turns into chewy and sticky. In case it turns into chewy and sticky, then sprinkle some milk or water (1 to 2 tablespoons) on it and gently warmth by way of.
Making stuffed chum chum
35. Place cham cham on a tray and board. with a knife make reduce every cham cham on prime. Don’t reduce the cham cham fully.
36. Pull half the reduce sides and place the stuffing within the cham cham rigorously with out breaking them.
37. Stuff all of the cham cham items this fashion.
38. Take 2 to three tablespoons desiccated coconut in a plate and gently roll cham cham in order that the desiccated coconut sticks to the cham cham.
39. Do that with all of the cham cham items.
40. Place every cham cham on a serving plate or tray. Garnish with sliced pistachios and almonds.
41. Serve cham cham. or you possibly can chill cham cham after which serve later. Refrigerate any leftover cham cham items.
A couple of extra sweets recipes chances are you’ll like are:
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Cham Cham Candy Recipe | Bengali Chum Chum Recipe
Cham cham is a well-liked candy from bengal made by curdling milk. Cham can also be known as as chum chum. This recipe will assist you in making spongy & mushy cham cham since quite a lot of suggestions and solutions are included within the recipe put up.
Prep Time 28 minutes
Prepare dinner Time 12 minutes
Complete Time 40 minutes
Forestall your display from going darkish whereas making the recipe
making chenna
Start to warmth 1 litre milk in a thick bottomed pan. Stir at intervals when the milk begins to get heated.
When the milk involves a boil, you will note a layer of malai or clotted cream which varieties on prime. Take away this layer of malai. You’ll get about 2 to three tablespoons of malai. We might be utilizing this malai to make the candy filling for cham cham.
Swap off flame when milk involves rolling boil.
Add 2 tablespoons vinegar or lemon juice. You may even add 1 tablespoon vinegar or lemon juice. The quantity to be added will rely on the standard of milk.
Combine very effectively and let milk curdle.
Watch for 4 to five minutes and let the warmth cut back a bit. Then pressure by way of muslin lined on a prime of a bowl or pan.
Deliver the perimeters of the muslin collectively, straining all of the whey. Watch out as each the chenna and whey might be sizzling.
Rinse the chenna very effectively in working water. This removes the lemony taste and tangy style from the chenna. Then gently queeze the muslin together with your fingers, in order that any additional water is drained from the chenna.
Preserve a heavy weighted bowl or mortar-pestle on the chenna for 8 to 10 minutes.
kneading chenna
After 8 to 10 minutes take away the chenna from the muslin. Place on a tray or a plate. Sprinkle 1 teaspoon maida or all objective flour. You may even add 1 teaspoon rava (sooji) or corn flour as a substitute of maida.
Combine and start to knead this combination. Knead very effectively until some greasiness is felt in your palms. Only a little bit of greasiness is required. Knead to a easy ball of chenna. If combination seems to be dry and crumby sprinkle some water – about 1 to three teaspoons or extra and proceed to knead. The combination ought to be capable of come collectively with out breaking or falling aside. For a dry chenna a little bit of moisture helps in binding the combination.
Then roll the chenna ball right into a log. reduce in equal items.
Take every bit and roll them between your palms to a easy cylindrical or rectangular form. pinch the perimeters.
Make rectangular formed cham cham with your complete kneaded chenna. maintain them coated with a moist muslin material.
making sugar syrup for chum chum
Take 2 heaped cups sugar (400 grams) in a big pan. Please use a big pot or pan so that there’s sufficient area for the cham cham to cook dinner and enhance in measurement.
Pour 4 cups water (1 litre) within the pan.
Place the pan on a medium-low to medium flame. With a spoon stir continuous and blend so that every one the sugar is dissolved.
When all of the sugar is dissolved, take away 1 cup of sugar resolution and maintain it apart. let the sugar resolution come to a boil on a medium-high flame.
cooking chom chom
When the sugar resolution begins boiling, rigorously place the chum chum within the sugar resolution. Gently shake the pan holding the handles on the sides.
Cowl the pan with lid and boil chum chum on medium-high flame for five minutes.
After 5 minutes in a delicate stream, slowly add the 1 cup of reserved sugar resolution. maintain the pan on the handles and gently shake it.
Cowl once more with lid and cook dinner coated for 7 minutes. I cooked for a complete of 12 minutes. The cooking time will differ with the depth of flame, pan kind and measurement and so on.
To verify if the cham cham has cooked, take one piece and place it in a bowl or mug of water. It ought to quiet down on the backside. If it floats then the cham cham must be cooked for a number of extra minutes.
As soon as the chum chum are cooked, swap off flame. Preserve the pan down and take away the lid.
After 5 minutes add 1 tablespoon kewra water or rose water. You may as well add ½ to 1 teaspoon cardamom powder. Shake the pan gently. Let cham cham cool fully.
making stuffing for chum chum
In a heavy kadai or pan, take 6 tablespoons milk powder, 2 tablespoons sugar, 7 to eight strands saffron and ¼ teaspoon cardamom powder.
Subsequent add 2 tablespoons malai or cream reserved from the milk after we had boiled it. Additionally add 2 to three tablespoons milk.
Combine all the things and maintain pan or kadai on a low flame.
Stirring usually start to cook dinner this combination.
The combination will start to thicken. Stir constantly and cook dinner until the combination leaves sides of pan. Let this combination cool fully.
making chum chum
Place them on a tray and board. With a knife make reduce every cham cham on prime. Don’t reduce the cham cham fully.
Place the stuffing within the cham cham candy rigorously with out breaking them.
Stuff all of the items this fashion.
Take desiccated coconut in a plate and gently roll cham cham candy in order that the desiccated coconut sticks to the cham cham.
Do that with all of the cham cham items.
Place them on a serving plate or tray. Garnish with sliced pistachios and almonds.
Serve cham cham. Or you possibly can chill them after which serve later. Refrigerate any leftover items.
This cham cham recipe could be simply halved or doubled.
Diet Information
Cham Cham Candy Recipe | Bengali Chum Chum Recipe
Quantity Per Serving
Energy 62 Energy from Fats 27
% Day by day Worth*
Fats 3g5%
Saturated Fats 1g6%
Ldl cholesterol 9mg3%
Sodium 27mg1%
Potassium 86mg2%
Carbohydrates 5g2%
Sugar 5g6%
Protein 1g2%
Vitamin A 95IU2%
Vitamin C 0.4mg0%
Calcium 57mg6%
Iron 0.1mg1%
* % Day by day Values are primarily based on a 2000 calorie food regimen.
This Cham Cham Candy put up from the archives first printed in October 2018 has been up to date and republished on February 2023.
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