Ingredients with Measurements:
- 1 cup of milk powder
- 1/2 cup of all-purpose flour
- 1/4 cup of ghee
- 1/4 cup of sugar
- 1/4 tsp of baking powder
- 1/4 tsp of cardamom powder
- A pinch of saffron
- 2 cups of water
- 1 cup of sugar
- 1/2 tsp of cardamom powder
- 1/4 tsp of saffron
Special equipment needed:
- A mixing bowl
- A non-stick pan
- A spatula
- A large pot
- A strainer
Step-by-step instructions:
1. In a mixing bowl, add milk powder, all-purpose flour, ghee, sugar, baking powder, cardamom powder, and saffron. Mix well until it forms a smooth dough.
2. Divide the dough into small equal-sized balls and shape them into cylindrical shapes.
3. In a non-stick pan, add the cylindrical-shaped dough and cook on low heat until it turns golden brown. Keep stirring occasionally to avoid burning.
4. In a large pot, add water, sugar, cardamom powder, and saffron. Bring it to a boil.
5. Once the sugar syrup starts boiling, add the cooked cylindrical-shaped dough into the pot and let it simmer for 10-15 minutes.
6. Remove the pot from heat and let it cool down.
7. Once the cham cham has cooled down, strain the sugar syrup and transfer the cham cham to a serving dish.
8. Garnish with saffron strands and serve.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Low heat
Serving size:
4-6 people
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 35g
Protein: 5g
Substitutions for ingredients:
- Ghee can be substituted with unsalted butter or vegetable oil.
- Milk powder can be substituted with condensed milk.
- All-purpose flour can be substituted with rice flour or semolina.
Variations:
- Cham cham can be stuffed with coconut or almond filling.
- Cham cham can be dipped in chocolate sauce for a chocolatey twist.
Tips and tricks:
- Keep stirring the cham cham while cooking to avoid burning.
- If the dough is too sticky, add more flour.
- If the dough is too dry, add more ghee or milk.
Storage instructions:
Cham cham can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Cham cham can be reheated in the microwave or on the stovetop with a little bit of water.
Presentation ideas:
Serve cham cham on a bed of saffron rice or with a dollop of whipped cream.
Garnishes:
Garnish cham cham with saffron strands or chopped nuts.
Pairings:
Cham cham pairs well with chai tea or a cup of coffee.
Suggested side dishes:
Serve cham cham with a side of fruit salad or a scoop of ice cream.
Troubleshooting advice:
- If the cham cham is too hard, it means it has been overcooked. Cook it for a shorter time next time.
- If the cham cham is too soft, it means it has been undercooked. Cook it for a longer time next time.
Food safety advice:
Make sure to cook the cham cham thoroughly to avoid any foodborne illnesses.
Food history:
Cham cham is a popular Bengali sweet that is made during festivals and special occasions.
Flavor profiles:
Cham cham has a sweet and creamy flavor with hints of cardamom and saffron.
Serving suggestions:
Serve cham cham as a dessert after a meal or as a sweet treat during tea time.
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Region: Indian