Mango Malai Cham Cham/Chumchum( Aamer malai cham cham)

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Mango Malai Cham Cham:

Mango is my favorite fruit. In my ancestor's house, we had lots of mango tree with all the varieties of them, I don't remember we ever bought a mango. Now getting good mango is a problem here. I stopped buying mango because it never tastes like my homegrown one. I always make pulp out of it and make dessert or ice cream etc. Yesterday was celebrated as Independence Day and Raksha Bandhan. I made Mango malai cham cham to celebrate the day though I am busy sharing it in my blog. I made Ras malai, cham cham before but mango malai cham cham is my first attempt and hopefully, it came out good in taste as they are looking. Try my recipe and pour your comments. It is a bit lengthy process but the outcome worth it.


Course - Dessert/Sweet dish
Dish - Bengali
Author - Usashi Mandal
Serving - 8 - 10
Preparation time - 30 minutes
Cooking time - 45 minutes

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Ingredients:

For making Chenna

2-liter whole milk
4 tbsp lemon juice 

For making Malai cham cham

Chenna
1 cup whole milk
1-pint size sweet condensed milk
2 cup mango pulp
1 tsp cardamom powder
1 drop mitha atar
Bay leaves
Chopped Pistachio for garnishing

Instructions:
Step 1 :

1. To make malai chamcham first, we start the making chenna.
Follow this link to follow the process of making chenna/chana.

Step 2 :

1. Place chana/cottage cheese on a big bowl. Knead it firmly for 10-15 minutes. Kneading chana is a vital point while making Cham Cham.

2. After 10 minutes the chana will be softer and it will come together like a dough.

3. Divide the chana dough and make an oblong shape out of it. It will get double in size after boiling in sugar syrup. Be sure that there is no crack on cham cham otherwise it will break in boiling syrup.

4. Cover them with a damp cloth to prevent drying.

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Step 3 :

1. In a big vessel add 3 cups of sugar and 6 cups of water. Add crushed cardamom pods on it. Let it boil. 

2. When it starts bubbling add cham cham on it. Close the lid. 

3. Cook Cham Cham for 25-30 minutes in high flame. Sugar syrup needs to bubble all the time when Cham Cham is cooking.  

4. Switch off the flame after 30 minutes and let it cool on that pot only. 

If the pot is not big enough for all the cham cham boil in batch, don't overcrowd them then it will not puff and will not cook properly.

Step 4:

1. In a big pot add 2 cups of milk and bay leaves, boil until it reduces in half. Add the whole condensed milk and mix them. When it starts bubbling, switch off the flame. Let it cool completely. 

2. After it is cool completely add the mango pulp, cardamom powder, and mitha atar.

3. Squeeze Cham Cham from sugar syrup carefully so it does not break. Add them in mango malai, cover and put in a freezer. 

4. After one hour it is ready to serve. Garnish with chopped pistachios on top. Enjoy !!

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Comments

  1. I love the recipe, makes my mouth water. But the picture is even better, your blog has some really amazing food pictures. It is hard to find such good quality pictures of Indian food.
    Very impressive. Maybe you should put your stamp on the pictures so that other websites cannot use them.
    Anyways, great work. Will definitely try this out.
    Cheers.

    ReplyDelete

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