First take 1/2 liter milk to a sauce pan, boil it on medium to high flame. Once it is boiled, switch off the Flame , keep it aside for 2-4 mins.
Mix 1/4 cup of water and 1 TBSP white vinegar in a bowl and add it in milk by spoon , once milk starts to curdle, stop adding water-vinegar mix.
Once it is curdled, pour it in a sieve with cotton cloth, wash it with water 2 times , squeeze all the water(whey) and put some heavy weight for 45-60 minutes on this cloth.Water should be drained completely. ( I have used salt jar for just heavy weight )
Take this channa ( छेना ) in a plate and knead well with palm till it gets smooth (add pinch of yellow food color & knead at-least for 6 to 8 minutes)
Divide into equal balls and give shape according to your choice.
Take a pressure cooker, add 2 cup water ,1/2 cup sugar, few saffron strands,1/2 tbsp cardamom powder and boil it until everything mix properly ,drop channa balls one by one in boiling water
Take 2 whistles on high flame , then switch off the flame , after 30 minutes once all pressure get released and cooker gets cool down then open it.
You will find that all cham-cham has been doubled in size.
Take them out from cooker carefully with the help of slotted spoon (so that they will be very soft and juicy)
Once they cool down then put them in refrigerator for 30 minutes ( cham-cham is ready)
For rabri and top design of cham-cham:
Take a pan, add 1/4 cup of milk , 1.5 cup milk powder , mix well on low to medium flame, add 3 TBSP sugar ,few strands of saffron,1/2 tsp cardamom powder & mix well , it will be mixed as mava (khoya)
Take out half portion of mava which we will use as top design.
Once mava gets cool down, add pinch of food color to half of mava & fill it in icing cone ( i used 33 no. nozzle ) and for half part make it little thiner by adding 1tbsp milk for top layer.
In the remaining part of Mava, add 1/2 cup of milk , 2 tbsp of sugar , cardamom powder, few saffron strands & mix well.
To decorate cham-cham:
Squeeze out water from cham-cham , apply upper layer mava & then decorate with icing cone.
Garnish with almond , shredded dry fruits, saffron strands.
At serving time ,take some rabri in bowls and put cham-cham and serve it.
Using color is completely optional, if you don`t want to use then skip it.
If you already have readymade mava , then you can make top designs directly from mava and add some milk to make rabri directly in mava.
If you are making this sweet for party, then you can make cham-cham few days before and mava as well & decorate then one day before party.
From 1/2 litre milk , you will get 4 big size cham-cham, you can increase the amount accordingly.
If you don`t have icing cone , you can make it using any plastic bag.
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