Chamcham | How to make Chamcham

1 review
Rate It!
BySushreeta Supkar
Created on 3rd Nov 2015
  • Chamcham, How to make Chamcham
  • Chamcham | How to make Chamcham (13 likes)

  • 1 review
    Rate It!
  • By Sushreeta Supkar
    Created on 3rd Nov 2015

About Chamcham

A beautiful Indian dessert.

Chamcham is an aromatic, flavorful and delicious dish which is very much popular in West Bengal. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Chamcham is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Chamcham at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only few minute for the preparation and 30 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Chamcham by Sushreeta Supkar in step by step with pictures so you can easily learn how to cook the perfect Chamcham at your home without any difficulties. Chamcham is one of the representative dishes of West Bengal which you can serve in any special occasions.

  • Prep Time0mins
  • Cook Time30mins
  • Serves6People

Video for key ingredients

  • How to make Chenna

Chamcham

Ingredients to make Chamcham

  • Milk - 4 cups
  • Vinegar 3-4 tablespoon
  • Sugar - 2 cups + 1 teaspoon
  • Sooji - 1/4 teaspoon
  • Flour - 1/4 teaspoon
  • Water - 2 cups
  • Saffron - a pinch

How to make Chamcham

  1. Curdle the milk using vinegar to make the chenna (paneer/cottage cheese).
  2. Add sooji, maida and 1 teaspoon sugar to the chenna and mash it very well to make a smooth dough. Shape 6 chamchams with the chenna dough.
  3. Boil 2 cups of water with 1 cup of sugar and a pinch of saffron to make the sugar syrup. Then drop these chamchams into the boiling sugar syrup.
  4. Cook these chamchams for 15 minutes covered. Turn the chamchams so that they are cooked nicely.
  5. Let the chamchams cool down completely. You may garnish them with malai and nuts.
  6. Serve the chamcham at room temperature or cold.

Reviews for Chamcham (1)

Sushreeta Supkara year ago
Reply