Name: Malai Chamchambengal Special Sweet Recipe
Total time: 60 min
Yield: 4
Cuisine: Bengali

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Chamcham is very popular traditional bengali sweet. It comes in a variety of colors, mainly light pink, light yellow and white.

How to make Malai Chamchambengal Special Sweet Recipe

Moumita Malla

Crawler

Bengali

<p>Chamcham is very popular traditional bengali sweet. It comes in a variety of colors, mainly light pink, light yellow and white.</p>

Vegetarian

Cow Milk

Powdered sugar

Grated khoya or mewa

Cherries cut into thin round shape

cardamom Powder

Yellow food colour

Water

sugar + 1 cup

Sooji or semolina

full lemon or Vinegar 2

Lemon juice

Pistachios

Take a heavy bottomed vessel, add milk. Bring it to a boil and keep stirring to avoid burning of milk.

step 1

Once the milk comes to boil, simmer the gas, start adding the lemon juice and keep stirring (if required, add more lemon juice) cook for a few seconds until the milk solids gets separates from the whey. Switch off the heat.

step 2

Pour this curdled milk to the already lined muslin cloth over a strainer, squeeze out all the whey water then rinse chena under the tap water as much as possible.

step 3

Now hang the cloth covered chena or paneer tap for 30 minutes. Then remove it from tap and place a heavy weight on chena for another 30 minutes.

step 4

After that, remove the cheesecloth from the chenna or paneer.

step 5

The chenna or paneer should not have too much moisture nor should it be too dry.

step 6

Take the paneer in a wider plate. Add 1 teaspoon sooji/rava/semolina, to bind the mixture.

step 7

First mix the sooji with chenna and then begin to knead for 5 minutes. Knead it well with your palms for 5 to 6 minutes to get smooth texture.

step 8

Divide the chena or paneer into equal portions and rolling the balls into oval shapes and then press lightly to make a proper oval shaped chamcham, taking care that there are no cracks.

step 9

step 10

In the mean while making sugar syrup:take a large pan, take 2 cups sugar and 4 cups water and bring it to a boil.

step 11

You have to use a large pot or pan so that there is enough space for the chamcham to cook and increase/double in size.

step 12

Mix and continue to stir the sugar syrup until it is well dissolved, do this process on a medium flame.

step 13

When the sugar syrup starts boiling, drop chamcham gently into the sugar syrup, drop according to the size of your pan as i told earlier chamchams need more space expand/double in size.

step 14

Cover the vessel with lid. Cook 10 minutes on high flame, then reduce the flame to medium and cook on medium flame for next 30 minutes. Open the lid and gently stir every 5 minutes to ensure even cooking and puffing.

step 15

After that, take out all the chamchams in a large bowl. Keep aside.

step 16

Add 1 cup more sugar in the remaining sugar syrup, mix well and bring it to a boil. Cook for 4-5 minutes on a medium flame. Pour this sugar syrup on chamchams.

step 17

Cover the vessel with lid. Let them be cool. After cooling down, keep it in refrigerator for 5-6 hours.

step 18

Mix mewa or khoya with powdered sugar, milk and chopped nuts.

step 19

Slice the chomchoms into two halves and stuff with this khoya or mewa mixture. Then close it.

step 20

Garnish with silver varak, a piece of cherry and a piece of pistachios.

Malai Chamchambengal Special Sweet Recipe

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Ingredients for Malai Chamchambengal Special Sweet Recipe

Current Totals

MacroNutrients

Fats

Vitamins & Minerals