Estudiante de Farmacia de la Universidad Central de Venezuela. Fanático de aprender cosas nuevas cada día. Redactor de ColombiaHoy.News y anteriormente Mui.In. Me gusta mantenerme al día con temas tecnológicos y los medios de comunicación. Los tópicos de salud y biotecnología son mis preferidos. Apasionado por conocer un lugar nuevo siempre que sea posible! La cocina y la comida son mi ruta de escape para cualquier ocasión.+ info
The sweet comes in a variety of colors, mainly light pink, light yellow, and white. It is topped with coconut flakes or mawa as garnish.
Today we will teach you how to make a delicious yellow Cham Cham.
- 2 liters of whole cream / whole milk
- 2 to 3 tablespoons lemon
- 5 teaspoons of flour
- 4 cups of water
- 2 cups of sugar
- 2-3 tablespoons of rose water or a few strands of saffron
- 5 drops of yellow food coloring (or whatever you prefer)
Step by Step
- Bring the milk to a boil over medium heat. Stir occasionally to make sure the milk doesn't burn. When the milk starts to boil, add the lemon juice and mix well. When the curd begins to separate from the milk, turn off the heat and set the milk aside for 10 minutes to finish the curdling process.
- Strain the cheese and wash it well under running water to remove all the lemon juice.
- Now place the cheese on cheesecloth and hang it for 1 hour to completely drain all the liquid.
- Put the drained cheese in a bowl and start to knead it. Continue until all the lumps are removed and the cheese is absolutely smooth. When this happens, the cheese will start to shed its fat and your hands will feel greasy. The softer the cheese is kneaded, the better the Cham-Chams. This is the time to add the yellow food coloring and mix well.
- Now sprinkle the flour over the surface of the cheese and mix it well with the cheese.
- Mix the sugar and water in a pressure cooker and bring to a boil (without covering the pressure cooker). Make sure the pot is large enough to accommodate the finished Cham-Chams, as they will expand to double in size as they cook in the syrup.
- While the sugar syrup is boiling, divide the dough into small marble-sized balls and roll between your palms until smooth. Now gently press them into an elongated shape and then flatten them a bit.
- Gently add the balls to the sugar syrup and cover the pressure cooker. Add the weight of the pot and wait for the first whistle. Once the first whistle blows, wait another 8-10 minutes and then turn off the heat. Release the steam from the pressure cooker and allow the Cham-Chams to cool completely before handling. They will have expanded to almost twice their original size and will be delicate when hot.
- When cool, pour the rose water or saffron syrup (made by soaking the saffron threads in a little warm water) into the Cham-Chams and chill for a few hours. When cool, remove the Cham-Chams from the syrup and place in a platter.
- Beat the fresh cream until it is thick and fluffy. Fill in an ice pack and swirl (with a thick nozzle) on each Cham-Cham.
- Garnish with slices of your favorite dried fruit and serve.