Cham-Chams Recipe

Ingredients

• 2 liters full cream milk
• 2-3 table spoons lemon juice
• 5 tsp flour
• 4 cups water
• 2 cups sugar
• 2-3 table spoons essence or a couple of strands of saffron
• 5 drops of yellow coloring (according to your preference)

Method

1. Bring the milk to a over boil a medium flame. Stir occasionally to sure the milk doesn't burn. When the milk begins to boil, add the juice and blend well. When the curds begin to break away the milk, close up the hearth and leave the milk aside for 10 minutes to let the curdling process finish.

2. Strain the cheese and wash it well under running water - to get rid of all the juice from it.

3. Now put the cheese during a cheesecloth and hang for 1 hour to completely drain all the liquid from it.

4. Put the drained cheese into a bowl and start to knead it. Continue till all the lumps are removed and therefore the cheese is completely smooth. And after this, cheese will begin to release its fat and your hands will feel greasy. The smoother you knead the cheese, the higher the Cham-Chams. this is often the time to feature the yellow coloring and blend well.

5. Now sprinkle the flour over the surface of the cheese and work it into the cheese to combine thoroughly.

6. Mix the sugar and water in a very pressure cooker and convey the mixture to a boil (without covering the pressure cooker). confirm the cooker is large enough to accommodate the finished Cham-Chams, as they're going to expand to double their size while cooking within the syrup!

7. When the syrup boils, divide the dough into small sized balls and roll between your palms till smooth. Now gently press them into an oblong shape then flatten a touch .

8. Gently add the balls to the syrup and canopy the pressure cooker. Add the cooker weight and await the primary whistle. Once the primary whistle blows, wait another 8 to 10 minutes then close up the hearth . Release the steam from the pressure cooker and permit the Cham-Chams to chill completely before touching them. they're going to have expanded to almost double their original size and can be delicate when hot.

9. When it cool, pour the essence  on the Cham-Chams and chill for a couple of hours. After chilled, remove the Cham-Chams from the syrup and arrange on a platte.

10. Blend the fresh cream until thick and fluffy. Fill it into an icing bag (with a thick nozzle) and swirl out onto each Cham-Cham.

11. Garnish with slivers of your favorite dried fruit and serve.