Are you looking for a quick, easy, and incredibly delicious dessert recipe? Look no further! Cham Cham, a delightful South Asian sweet treat, is the perfect answer. These melt-in-your-mouth dumplings are surprisingly simple to make, requiring minimal ingredients and even less time. Whether you're a seasoned baker or a complete beginner, this recipe will guide you to homemade happiness. Get ready to impress your family and friends with this unbelievably tasty and easy recipe for cham cham. This is one of those healthy meals that's also a delicious dish!
Ingredients:
- 1 cup all-purpose flour (maida)
- 1/4 cup semolina (sooji)
- 1/4 cup milk
- 2 tablespoons ghee (clarified butter) or vegetable oil
- 1/4 teaspoon cardamom powder
- Pinch of salt
- Oil for deep frying
- Sugar syrup (recipe below)
For the Sugar Syrup:
- 1 cup sugar
- 1/2 cup water
- 2 tablespoons rose water (optional, but highly recommended)
- A few strands of saffron (optional, for color and flavor)
Instructions:
Step 1: Preparing the Dough
In a large bowl, combine the all-purpose flour, semolina, salt, and cardamom powder. Gradually add milk and ghee, mixing until a soft, pliable dough forms. Knead the dough for about 5-7 minutes until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rest for at least 30 minutes. This allows the gluten to relax, resulting in softer cham cham.
Step 2: Shaping the Cham Cham
Once the dough has rested, divide it into small, equal-sized balls (approximately 1 inch in diameter). Roll each ball into a long, thin rope. Then, coil the rope into a small, spiral shape. You can also shape them into simple small balls. Get creative!
Step 3: Making the Sugar Syrup
While the dough rests, prepare the sugar syrup. In a saucepan, combine sugar and water. Bring to a boil over medium heat, stirring until the sugar dissolves completely. Reduce the heat to low and simmer for about 5-7 minutes, or until the syrup reaches a light-to-medium consistency. Stir in the rose water and saffron (if using).
Step 4: Frying the Cham Cham
Heat oil in a deep pan or wok over medium heat. Carefully drop the shaped cham cham into the hot oil, ensuring not to overcrowd the pan. Fry in batches until they turn golden brown and puffed up, about 2-3 minutes per batch. Remove with a slotted spoon and drain excess oil on paper towels.
Step 5: Soaking in Sugar Syrup
Immediately after frying, gently add the golden-brown cham cham to the warm sugar syrup. Let them soak for at least 15-20 minutes, allowing them to absorb the sweet syrup. This step is crucial for that melt-in-your-mouth texture.
Step 6: Serve and Enjoy!
Once soaked, carefully remove the cham cham from the syrup and arrange them on a serving platter. Serve warm or at room temperature. Enjoy these delicious, homemade cham cham! They’re a wonderful treat for any occasion – a quick and easy dessert for a weeknight, or a delightful addition to a festive gathering.
Cooking Tips and Variations:
- For a richer flavor, use homemade ghee.
- If you prefer a less sweet cham cham, reduce the sugar in the syrup.
- Feel free to experiment with different flavorings in the dough, such as pistachios, almonds, or other spices.
- You can also add a pinch of baking powder to the dough for extra fluffiness.
- Store leftover cham cham in an airtight container at room temperature for up to 2-3 days.
Nutritional Information (per serving, approximate):
Calories: Around 150-200 (depending on size and oil absorption)
This recipe provides a delicious and relatively easy way to enjoy a traditional South Asian sweet. Remember to adjust the sweetness and flavors to your preference. Happy cooking!