Name: Cham cham ( Cottage Cheese Dumplings) recipe by Sarika Singh at BetterButter
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 10
Ingredients: For Chenna:; 1 litre full cream milk ( cow's fresh milk is best); 2 teaspoon white vinegar/ lemon juice( as per need); For Syrup:; 1 litre water; 2 cup sugar; Few drops lemon yellow edible colour ( optional); For Garnishing:; 1/4 cup dry dessicated coconut; Sliced pistachio and cherries

ABOUT Cham cham ( Cottage Cheese Dumplings) RECIPE

Today I am having another very delicious Bengali sweet recipe, which is loved by almost every sweet tooth. My son is a fussy eater yet he always love to relish on ras malai and once again he demanded me to make the same. But I made extra chenna to try my hands on Cham Cham too. He always want to have ras malai but after having Cham Cham , now he became fan of it too. Though the chenna ( cheese) made from carton milk is not as easy to roll into a nice dough but I managed to prepare these. That's why shapes are not as smooth as we get in market but taste wise, full marks given by my little one.

Ingredients Serving: 10

For Chenna:
1 litre full cream milk ( cow's fresh milk is best)
2 teaspoon white vinegar/ lemon juice( as per need)
For Syrup:
1 litre water
2 cup sugar
Few drops lemon yellow edible colour ( optional)
For Garnishing:
1/4 cup dry dessicated coconut
Sliced pistachio and cherries

Instructions

For chhena:
Boil milk and switch off the flame. Add vinegar, 1 teaspoon at a time and mix well. Let it sit for some time and check whether it is curdled or not. If needed add more vinegar and check.
When all the milk is curdled and whey is separated, strain it in a muslin cloth. Now wash it under tap water thoroughly to get rid of any vinegar in chenna.
Now tie a knot on muslin cloth and hang it for 3-4 hours or till all the extra water drips from it and it remain only moist not water laden.
Knead this for 5-6 minutes using your palm to a smooth greasy non sticky dough.
For cooking chenna dumplings in sugar syrup:
Boil water and sugar in a wide deep pan ( as chenna expands to double on cooking) till rolling hot. Add few drops of yellow color to the syrup. Now make small rolls of chhena dough as shown in picture and put in rolling hot sugar syrup .
Cover with lid and let it cook on high flame for 10 - 15 minutes then lower the flame and let it cook for another 10 minutes. Switch off the flame and let it cool down .
Now remove all prepared chenna dumplings one by one on a plate. Now roll it in coconut powder and garnish with pistachio and cherry.

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