Cham Cham

Ingredients

Method to make paneer:

Dilute the lemon juice by mixing with half cup of water and keep aside.
Now boil the milk in large heavy bottomed pan sirring continuously to prevent the skin forming at the top.
When it comes to a boil reduce the flame and add the lemon juice.
Now increase the flame and keep stirring gently.
The milk will start to curdle leaving a greenish water called whey.
Remove from heat. Leave it covered for 15 mins.
When firm curd is formed strain it through the muslin cloth or cheese cloth placed on over a colander.
Now run fresh water to it and rinse well so that the sourness of lemon juice is also washed away.
Now squeeze the curd by holding the ends of the cloth, so that all the whey is removed.
Remove the curd which is now called the paneer.
Place this paneer on a clean flat surface and knead it to a smooth dough.
If the paneer is too crumbly add 1 tsp of water and knead.

Method to make Cham Cham:

Divide the paneer dough into equal parts and roll them into smooth balls.
To make the balls apply some pressure at the first and then release when forming the oval shaped balls.
Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil.
Add the paneer oval balls and close the pressure cooker.
Do not crowd them as they will expand its size.
Pressure cook for 1 whistle, pour cold water over hot pressure cooker before opening. This will reduce the pressure fast to open.

Cham Cham will be little spongy.
Now refrigerate the cham chams with sugar syrup overnight or for 8 hours.
Now they will be juicy and soft.
Carefully place each cham chams from the sugar syrup and place on the cup cake liners and sprinkle with pistachio powder.
Serve chilled.

Note:

If you are pressure cooking the cham chams for second time in the same syrup, add 1 cup of water to it.
If the syrup thickens, then the chum chums will not expand.
Cham chams can be stored for 3-4 days refrigerated.

Yumyum Foods - Kanchana