One of the sweetest tastes of Pakistan comes with chum chum recipe. Cham cham is a famous Pakistani and Indian sweet often distributed at merriment times and at certain festivals and occasions. It is usually paired with gulab jaman and served when someone is engaged, on arrival of new born baby or a successful breakthrough in life.
Cham cham mithai is made with whole milk, sugar, nitric acid and rice.
Steps involved in Making cham cham recipe
- Cook milk on stove; once cooked, add a pinch of nitric acid or lemon juice and let cook further.
- Once milk is broken, remove from the stove.
- Pour milk in a cloth and hang over a the sink. This will drain the water out.
- Make cheese with milk lumps.
- Clean rice and soak for 2 hours.
- Filtrate rice and grind.
- Knead rice flour and cheese for around an hour. Merge them well.
- Make small or medium size balls for rasgulla.
- Cook sugar in 250 grams water.
- Once it becomes single string sugar syrup, add rasgulla balls into it.
- Let it cook until soft.
- Once softened, remove from stove.
- Remove rasgullas into a bowl.
- Delicious cham cham is ready to serve.
See cham cham recipe in English