Cham Cham Recipe. Cham Cham or Chom Chom is a popular Bengali sweet recipe. Apart from Rosogullas and Sandesh, Cham Cham is another Bengali delicacy you can afford to miss on. They are prepared on festive occasions like Diwali, Holi and Durga Puja.

This Cham Cham Recipe explains how to make it at home with detailed step by step photos and also provides tips and variations on how to serve it in three different ways for occasions like Diwali and Durga Pooja. thie recipe for nuaoc cham is what i've been looking for!! i get cravings for good vietnamese cooking (something i miss since moving away from home for school) and this recipe tastes delicious with everything: rice vermicelli noddles spring rolls summer rolls and other vietnamese dishes. try it and you will love it. i guarantee it. An authentic Nuoc Cham Recipe, a Vietnamese dressing and dipping sauce for salads, spring rolls, and rice noodle bowls. While in Vietnam, I asked a cafe owner what the secret was to her Nuoc Cham. You can have Cham Cham Recipe using 12 ingredients and 11 steps. Here is how you cook it.

Ingredients of Cham Cham Recipe

You need of I litre cow milk.
You need 1 tbsp of maida.
You need 1 1/2 cup of sugar.
You need 1 tbsp of ghee.
It's 1 tbsp of milk powder.
You need 4 tbsp of milk.
Prepare 2 tbsp of cream.
It's 1/2 tsp of elaichi powder.
Prepare 4-5 of saffron strands.
Prepare 4 tbsp of desiccated coconut.
You need 1 tbsp of vinegar or lemon juice.
You need of Water.

Her short and powerful response was short and simple and stuck with me ever since — equal parts! For those of you unfamiliar with Nuoc Cham, it is a flavorful Vietnamese sauce used. Cham cham sweet recipe - also known as chom chom or chum chum. Cham cham sweet is made with lot of fancy colorful stuffings and garnishing.

Cham Cham Recipe step by step

First boil the milk and add 1 tbsp vinegar and stir well. Milk curdles. Drain and rinse with water..
Now squeeze gently and hang for 20 mins. After 20 mins take out the chenna in a plate and knead for 10 to 15 mins using your palm..
Now add 1 tsp maida andknead for 2 min very well..
Divide the mixture into 6 to 7 equal portions and make small elongated balls..
Combine the sugar with water in a deep pan. Mix well and allow it to boil on a medium flame for 3 mins..
Now add chum chum in the sugar syrup and boil on a medium flame for 10 to 15 mins..
Now drain and remove the cooked chum chum and keep aside. Cool it completely..
In a pan add ghee, milk cream and milk powder and saffron.Combine together all the ingredients and cook for 6 to 7 mins. Keep aside and cool..
Stuffing is ready..
Slit the chum chum length wise and stuff it with the prepared stuffing..
Now roll on with desiccated coconut. Refrigerate for 1 hr and serve chilled.

I have shared a simple version in this post. Other variations are to serve with rabri or just with coconut garnish. Nuoc cham, the fish sauce-based backbone of Vietnamese cooking, can be used for anything from noodles to salads or rice. Get the recipe at Food & Wine. At its simplest, Nuoc Cham is a mixture of water, sugar, lime juice, and fish sauce, creating the base that's a staple of Vietnamese flavor.