HOMEMADE CHAM CHAM

Cooking time :

1 hr

Serves:

3-4

Ingredients + Measurements

Milk - 300 ml (for chenna)
Lemon juice - 1/2 tsp
Stevia - 4 tsp
Kesar/Saffron - 8 - 10 strands
Milk - 200 ml (for mawa)
Coconut powder - 3 tsp
Dry fruit mix - 2 tsp (for garnishing)

Method Of Preparation

Firstly curdle milk, bring milk to a boil then reduce the flame and stir it continuously.
Now add a little lemon juice and keep stirring it.
Allow it to stand for curdling when it is done thoroughly.
Strain it using any clean cotton cloth and wash it with water.
Next tie and hang it tightly so that extra water can be drained.
Now mash it on the surface using your hand and convert it into dough.
Make small rasgulla balls out of it. You have your outer layer ready!
Syrup
Boil 2 cups of water in a pan and stevia drops to it, when it comes to a boil add the balls to the liquid.
You can also add 4-5 strands of Kesar.
Once your rasgulla balls are soft and spongy enough. Keep them in another bowl.
Now take another pan and add 2 tsp stevia, 1 tbsp rose water, 2-3 Kesar strands with 2 cups of water, and bring it to boil.

Mawa Stuffing

Firstly, heat the milk in a pan, once it comes to a boil.
Reduce the flame and keep stirring it until the milk reduces to half.
Make sure to scrape the milk from the sides and let the milk cook on a slow flame for 8- 10 minutes.
Once the mawa or khoya is ready, keep it in the fridge for half an hour.

Making

After you have the filling ready, take a knife and cut cham cham from between.
Now add the stuffing in between softly, so that it does not break.
Next on a plate take coconut powder and roll them over it.
Once they are nicely coated with coconut powder, garnish them with dry fruits.

Nutrition Content

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