STUFFED CHAM CHAM

Hindustan Times (Patna) - Live - - LIFESTYLE - By chef Deven­der Bungla, Hy­att Re­gency

For chena: Boil 1 litre milk on medium flame. Add 20ml di­luted lime juice and stir well un­til milk cur­dles com­pletely. Then add cold water to the milk and strain through a muslin cloth. Squeeze ex­cess water from chena. Hang it for an hour to re­move ex­cess water. Now knead it well un­til smooth. Make oval shape balls. Keep it aside.

For cham cham: Boil 1 litre water with 500gm su­gar to make a syrup. Add 5gm car­damom pow­der along with chena balls. The syrup must be at boil­ing con­sis­tently. Cook on medium flame for 8- 10 min­utes. Take out the cham cham from syrup and cool it down. Slit the cham cham from the cen­tre.

Make khoya stuff­ing by adding 250gm khoya, 150gm des­ic­cated co­conut pow­der and 50gm pow­dered su­gar along with some chopped pis­ta­chio. Add the stuff­ing in cham cham. Sprin­kle chopped pis­ta­chio on top. Gar­nish with des­ic­cated co­conut and serve it chilled.

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