Here's a recipe for making Cham Cham, a popular Bengali sweet:
Ingredients:
For the Cham Cham:
1 liter milk
1 lemon, juiced
1 cup sugar
4 cups water
A few drops of rose water or kewra water (optional)
Chopped pistachios or almonds for garnish
For the Malai (topping):
1 liter milk
1/2 cup sugar
A few strands of saffron
Chopped nuts for garnish
Instructions:
To make the Cham Cham:
1. Boil the milk in a heavy-bottomed pan. Once it comes to a boil, add the lemon juice slowly while stirring gently.
2. Continue to stir until the milk curdles and the whey separates. Remove from heat and strain the mixture through a muslin cloth.
3. Rinse the paneer (cheese) under cold water to remove the lemon flavor. Squeeze out excess water and knead the paneer until smooth.
4. Divide the paneer into equal portions and shape them into cylindrical or oval shapes.
5. In a separate pot, mix the sugar and water and bring to a boil. Add the paneer shapes to the boiling sugar syrup.
6. Reduce the heat to low, cover, and cook for about 15-20 minutes, or until the Cham Cham is soft and spongy. Remove from heat and let it cool.
7. Optionally, add a few drops of rose water or kewra water to the sugar syrup for flavor.
To make the Malai:
1. Boil the milk in a heavy-bottomed pan and simmer over low heat until it reduces to half its volume, stirring occasionally.
2. Add the sugar and saffron to the milk and continue to simmer until it thickens slightly.
3. Remove from heat and let it cool.
To assemble:
1. Once the Cham Cham has cooled, gently squeeze out excess syrup and place them on a serving plate.
2. Pour the malai over the Cham Cham and garnish with chopped nuts.
3. Refrigerate for a few hours before serving to allow the flavors to meld.
4. Serve chilled and enjoy your homemade Cham Cham!
