Photograph of the finished Cham cham

India · Bánh sữa ngâm xi rô Cham cham

Cham cham

1 hr 40 min Hands-on time + 2 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fresh milk Fresh milk 3.6 l
  • Photograph of Lime Lime 6
  • Photograph of Sugar Sugar 720 g
  • Photograph of Shredded coconut Shredded coconut 200 g
  • Photograph of Cardamom Cardamom 16 g
  • Photograph of Cream cheese Cream cheese 240 g
  • Photograph of Pistachios Pistachios 120 g
  • Photograph of Wheat starch Wheat starch 80 g

Method

  1. 1 Bring the milk to a boil, then turn off the heat and gradually add the lemon juice until the milk curdles.
  2. 2 Strain through a cloth, then rinse with cold water to remove the lemon taste, and hang to dry for 30 minutes.
  3. 3 Knead the chhena dough with the cornstarch for 10 minutes until the dough is smooth and grain-free.
  4. 4 Kneading for a full ten minutes is the only condition to prevent the dough from cracking when boiled in syrup.
  5. 5 Shape them into ovals and boil them in simmering diluted sugar syrup for 20 minutes.
  6. 6 Let the bread soak in syrup for 2 hours, then spread with cream cheese, sprinkle with shredded coconut and pistachios.

With an appliance

  • Microwave 1 hr 28 min

    Replace step 5: Arrange the chhena dough in a single layer in a deep syrup bowl, cover loosely, and microwave at 700W for 14 minutes, rotating the bowl at the 7th minute; reduce heat by about 6 minutes. The gentle, even heat helps the dough rise without bumping in the boiling water, thus minimizing cracking. Steps 3–4 still require kneading for a full 10 minutes before shaping.

Start cooking