|Whipped cream||200 Gram|
|Full cream milk||2 Liter|
|Lime juice/Lemon juice||3 Tablespoon|
|Rose water||3 Tablespoon|
|Yellow color||2 Drop|
|Water||4 Cup (64 tbs)|
|Sugar||2 Cup (32 tbs)|
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.
As soon as the milk starts boiling, pour the lime juice into it.
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.
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.
Hang the cheese in cheesecloth for about 1 hour.
This will drain all the remaining liquid from the cheese.
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 feel oily, as the cheese will begin to release its fat.
Add the yellow food color and mix it up well.
Next, sprinkle the flour over the surface of the cheese.
Knead well so as to work it into the cheese.
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.
Even as the sugar syrup boils, divide the dough into little balls, each the size of a marble.
Roll each ball between your palms 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.
Delicately dip the balls into the sugar syrup.
Then cover the pressure cooker and add the cooker weight.
Wait till you hear 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 then swollen to almost double their actual size.
They will also feel delicate till they are hot.
After the cham chams have cooled down, tip the rose water or the saffron syrup on them.
Refrigerate for a couple of hours.
Take out the cham chams from the syrup once they get chilled.
Display them on a platter.
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.
Cham chams are ready to be devoured!