Whipped cream – 200 gms, fresh and heavy
Flour – 5 tsp
Full cream milk – 2 litres
Lime or lemon juice – 2 to 3 tbsp
Rose water – 2 to 3 tbsp
Yellow food colour – a few drops, as per preference
Saffron – a few strands
Water – 4 cups
Sugar – 2 cups
1. Take the milk in a pan and let it come to a boil over medium heat. Keep stirring now and then so that the milk does not get scorched.
2. As soon as the milk starts boiling, pour the lime juice into it. Blend properly. When you find the curd separating from the milk, extinguish the flame. Leave it aside for about 10 minutes in order to ensure that the curdling process is completely finished.
3. Strain the cheese. Place it under running water and wash thoroughly. This is to ensure that no traces of lime juice are left in the cheese.
4. Hang the cheese in cheesecloth for about 1 hour. This will drain all the remaining liquid from the cheese.
5. In a mixing bowl, take the drained cheese. Start kneading it and keep kneading till all the lumps are removed and the cheese becomes absolutely smooth. As soon as this happens your hands will fell oily, as the cheese will begin to release its fat. And remember, the success of the cham-chams depends on how smoothly you have kneaded the cheese.
6. Add the yellow food colour and mix it up well.
7. Next, sprinkle the flour over the surface of the cheese. Knead well so as to work it into the cheese.
8. In a pressure cooker, take the sugar and water. Bring the mixture to a boil so that they mix thoroughly. However do not cover the pressure cooker. Be careful to select a pressure cooker that is spacious enough to contain the prepared cham-chams, which will swell to two times of their original size when they are fully immersed in the sugar syrup.
9. Even as the sugar syrup boils, divide the dough into little balls, each the size of a marble. Roll each ball between your palsm so as to smoothen it. After that, lightly compress the ball so as to give it an oblong shape. Finally, flatten a little. Repeat the same with all the balls.
10. Delicately dip the balls into the sugar syrup. Then cover the pressure cooker and add the cooker weight. Wait till you hear has the first whistle. After the first whistle is heard, pause for another 8 to 10 minutes. Extinguish the flame. Let the steam from the pressure cooker be released completely. Also let the cham-chams cool down completely before you attempt to touch them. You will find them swollen to almost double their actual size. They will also feel delicate till they are hot.
11. After the cham-chams have cooled down, tip the rose water or the saffron syrup on them. Refrigerate for a couple of hours.
12. Take out the cham chams from the syrup once they get chilled. Display them on a platter.
13. Whip the fresh cream thoroughly until it thickens and looks fluffy. Pack it into an icing bag. Pipe a swirl out onto each cham cham. It would be better to use a thick nozzle for swirling out.
14. Cham chams are ready.
Note:- In order to prepare the saffron syrup, soak a few saffron strands in a little amount of lukewarm water.