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Sooji ke Chamcham

Sooji ke Chamcham | Sweet sooji bites 

Sooji ke chamcham ( सूजी के चमचम ) is a delicious and tempting sweet recipe. Chamcham is a famous authentic Bengali dish that is generally made with fresh panner or chenna. But here in this recipe, I have used sooji in place of paneer. Chamcham sweet has many varities. It can be made with lots of colourful stuffing and garnishing. You can easily find white chum chum and pink chum chum. I have tried a different variation. It is also known as chom chom.

sooji-ke-chamcham

First Sooji is cooked with milk and then mixed with milk powder. Give them shape like oval, round or cylindrical. I have made them in so many different shapes to make attractive. After this, fry on low flame   till they become golden brown in colour. These golden colored soft cham cham are dipped in sugar syrup that is flavored with cardamom powder & kesar. This Indian dessert is sinfully rich and delicious that you will be definitely tempted to eat.

sooji chum chum

Cham cham can be prepared on every special occasion like festivals, wedding and parties. Sooji ke cham cham are so soft that they will melt in your mouth. There are difference in texture and taste of sooji cham cham in comparison with traditional sweet but the aromatic flavor of desi ghee and cardamom make it yummy. 


Course: Sweet
Cuisine: Indian
Prep Time: 1 hour
Cook Time: 20 minutes
Servings: 4

Ingredients:

For sugar syrup-

1 cup sugar
1 cup water
A small pinch yellow food colour
5-6 saffron strands
½ tsp. cardamom powder

For chamcham-

½ tsp. cardamom powder
1 tbsp. ghee
1 cup sooji
2 cup milk
1/8 tsp. baking soda
1 cup milk powder
1 tsp. ghee
Oil for frying

Instructions:

Making sugar Syrup-

Add sugar and water in a pan on high flame. Let the sugar dissolve in water. 


After 5-10 minutes, add a small pinch yellow colour, cardamom powder and saffron.


When sugar syrup become sticky, turn off flame and keep aside.


Making Cham cham-

Take 1 tbsp. ghee in a pan. Add suji and roast on low to medium flame. Stir continuously so that it will not burn at bottom. 


When it gets light brown colour, add 2 cup milk little by little.



Stir continuously to avoid lumps. Sooji will soak milk and become thick. Do not forget to stir till rava absorbs the milk. Sooji will start to leave the sides of pan and hold the shape. Turn off flame.


Add milk powder and mix properly to combine.


Take in a plate and let it cool down properly.
Add baking soda, ghee, cardamom powder. Mix to combine all ingredients.


Knead the sooji mixture until it become soft and non-sticky.


Take some portion and give any shape which you desire.



Heat oil in a pan. Drop cham cham in hot oil gently.


Lower the flame and fry them on low heat. Stir continuously so that they can be evenly cooked. Fry till they become golden brown in colour.


Remove them and drain excess oil from the help of spatula.
Soak all the cham cham in sugar syrup for 30 minutes.


They will soak the syrup and become double in size.
Your sooji cham cham are ready to serve.


Tips:

  • The dough should be soft and smooth.
  • Do not fry them on high flame.
  • Here is no need to make one string or two string sugar syrup.
  • You can skip milk powder.
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