बंगाली चमचम बनाने का सटीक तरीका Bengali Chamcham Recipe | Bengali Sweets Recipes – Food Connection

बंगाली चमचम बनाने का सटीक तरीका Bengali Chamcham Recipe | Bengali Sweets Recipes – Food Connection

#foodconnection #bengali #bengalisweets #chumchum #homemade #indiansweet #cooking #foodconnection

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Ingredients-
1 litre cow milk
1.5 cup of sugar
2 tbsp of vinegar / lemon juice / citric acid
For stuffing-
100gram khoya
2 tbsp powdered sugar
A pinch of red food colour
Pistachio flakes
Saffron strands
Method –
Add one litre cow milk in a vessel, allow to boil on high flame and give stir in intervals.
Do not allow to form malai on top. Switch off the flame and remove the vessel from stove.
Mix 1 glass of water in boiled milk.
You can use fresh lemon juice, citric acid or white vinegar for making chhena. Today we will use vinegar.
Mix two tbsp vinegar and 4 tbsp of water in a bowl.
Add 1-1tsp of vinegar mixture in milk and mix gently. Add vinegar mix till milk gets turned into chhena.
Place a cotton cloth on a sieve and separate the chhena and whey.
Use the whey in making rice, curry and dough.
Wash the chhena with water and squeeze the water from chhena and keep a heavy object on the chhena cloth for 10 minutes.
Add 1.5 cup sugar syrup in 3 cups of water and prepare sugar syrup.
Take out 1.5 cup sugar syrup in a bowl. Allow to cool on room temperature. Preserve this for later use. Add 2 cups water in wok and allow to boil.
Our chhena is ready for making chumchum. Chhena should be moist.
Transfer the chhena in a big plate and mash the chhena with the end of the palm and make the chhena smooth.
Add 1tsp corn flour or maida in chhena and mix nicely.
Divide the chhena in 7-8 equal portions. Prepare cyclindrical shape from the chhena balls.
Sugar syrup has now reached boiling point. Add chhena balls one by one in the boiling syrup. The flame should be on high. Cover and allow to boil for 20 minutes on high flame till they become double in size.
The chhena balls have doubled in size. Switch off the flame.
Mix water in ice cubes. Add boiled chumchum in ice cold water and keep them in for 10 minutes.
Soft and spongy chumchums are ready to go in thick sugar syrup.
Take out the chumchum from chilled water, squeeze and dip in thick sugar syrup. Keep aside for 10 minutes.
Mix 2 tbsp powdered sugar, a pinch of red food colour and 1 tbsp milk in 100gram khoya. Mix, mash and make it smooth.
Fill prepared khoya filling in a piping bag.
Lightly squeeze chumchum and place on a plate, make a slit with knife in the centre as shown in the video. Pipe out khoya stuffing in slit and prepare all the chumchums in the same way. Garnish with pistachio flakes and saffron strands.
Prepare all the chumchum in the same way.
Tasty homemade chumchum is ready.

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