Saturday 29 August 2015

CHAMCHAM


Rakshabandhan / Rakhi Poornima;  a bond of love between a brother and sister.... of care.... a promise to stand by each other in every situation. On such occasions, the childhood haunts me inevitably.... with how much enthusiasm I used to go to the market with the mother  to buy Rakhi, a night before, how eagerly bhai waited the next day to wear it before going to the school. He used to come back with more enthusiasm with two hands full of Rakhis, tied by his classmates. Yes, in our times we used to tie Rakhi on our friend's hands. Tagore introduced this concept of tying Rakhi to promote brotherhood and friendship.... was it during the partition of Bengal?

Our mother's middle sister; mashimoni also used to come with her twin boys, Dodo & Deep. Only these two cousins stayed near by. Else, I have a couple of cousins spread over Nadia district, Nagaon, Gauhati in Assam! This the reason why I did not take any initiative  to get our only son know about all these! It cannot be continued forever! But it always feels on such days that my child would never know the beauty of such occasions! I do not recommend having a single child! Where there is a sibling, there would be a good & healthy childhood, unforgettable memories made! I am so scared thinking if the son do not get along with his companion, he would have no sibling to share his agony with! We would not live forever to take care of him! I am so messed up with unnecessary thoughts!

Among us Indians, any festival is a means to eat to our heart's content... and sweets is a must. I remember how mom used to cook a lot of dishes on such occasions.... luchi and payesh / kheer / rice pudding been compulsory! Kolkata is a hub for sweets, so Roshogolla and Sandesh were always store bought. Here I try to prepare sweets at home, those within my limits. This is  CHAMCHAM / CHOMCHOM very famous in Kolkata. I have given stepwise pictures so that it becomes easier to do. Let us do it. Some other time, I would share the malai chamcham recipe!




INGREDIENTS : [for the paneer / chena]

Milk : 1litre
Lemon Juice : 4-5 tbsp
Water : 1/4 small tea cup


INGREDIENTS :[for the sugar syrup]

Water : 5-6 big cups
Sugar : 2 small tea cups
Cardamom : 3-4

INGREDIENTS : [for the chamcham]

The freshly made chana / paneer
The freshly made sugar syrup


METHOD :

Let us prepare the cottage cheese first. Pour the milk into a heavy bottomed vessel and bring to boil at medium heat. Keep stirring continuously.

Mix together the lemon juice & water, add to the boiling milk slowly. As soon as the milk curdles, switch off the gas!

Take a thin white cloth and strain the cheese immediately. Hold it under the tap to get rid of the smell of the lemon. 

Tie it to the tap & hang for about 45 minutes to an hour.






We have taken the sugar & water in a deep bottomed vessel and put for boil! As it starts boiling, we have added the green cardamoms tearing each a bit.

While the syrup is boiling, we would rub the paneer cheese very well for about 10 minutes or until it comes out smooth from the plate. This mashing part is very important.

We would then  shape into small round balls tearing small portions and then roll between our palms to shape into elongated chamchams. 






As the syrup boil, add the cham cham slowly. Cover and let them boil for 20 minutes.



The cham chams are ready after 20-25 minutes of boiling in high heat. 


I took out the chamcham sweets and arranged them in a bowl! Thereafter, I boiled the sugar syrup further for about 10 minutes to thicken; then poured over the sweets! 

You can either enjoy them warm or chilled!







3 comments :

  1. Thank you so much for this authentic 'Chamcham' and stepwise picture. They look absolutely divine, Soma. Will make these beauties soon! :)

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  2. It looks so yum and delish chef Soma..perfect for sweet-tooth..Send some here :D :)

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    Replies
    1. Thanks so much Jolly, a bowlful on your way Chef....

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