Last week it was great peeking into the bangla culinary. Desserts being my weakness, I couldn’t wait till I had a success with rasgullas and then jumped up the next morning from my bed to try out chamcham. They were chamtastic!!!
I followed the same recipe for the fresh, homemade paneer/chena. The syrup prepared this time was slightly thicker. Rolled the chena into sausage shapes. Mix the sugar and water in a pressure cooker. I used 2 cups of water and 1.5 cups of sugar. Place it on medium heat, stir till all the sugar dissolves. Add 1 tsp of cardamom powder.
Cook the chamchams till a whistle in the pressure cooker. Bring the cooker under running tapwater to release the steam. Please note, there is not much of syrup in the cooker and may cause the chamchams to burn in case the pressure cooker is not moved off the heat immediately.
Place the chamchams on a plate and garnish with crushed pistachio. The sweet, juicy, devine chamchams are equally loved in a Bong family as it is all over India!!