Cham Cham sujibala

Name: Cham Cham sujibala
Total time: 3600 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 1/2 cup sugar divide into two parts; 1 3/4 cup water divide into two section ;into two different; 10 Saffron strands ,5 into each container; as required Mawa,n you can also put coffee items to give coffee flavor; as required Nuts; 1/4 cup semolina or suji; 1/2 cup milk powder; 2 tsp Ghee; 1 cup Boiled milk

Madhumita BSNG @Aaradhyaa_2009

New Delhi

This is a delicious sweet,n like me n my mom ,you must b agreeing it's juicy n spongy texture gives hundreds of reason to celebrate...it's just worth preparing n sharing it's flavor....

Madhumita BSNG @Aaradhyaa_2009

New Delhi

This is a delicious sweet,n like me n my mom ,you must b agreeing it's juicy n spongy texture gives hundreds of reason to celebrate...it's just worth preparing n sharing it's flavor....

Saved

Ingredients

1 hr

3 servings

Sugar syrup
1 1/2 cup sugar divide into two parts
1 3/4 cup water divide into two section ;into two different
10Saffron strands ,5 into each container
For Stuffing
as requiredMawa,n you can also put coffee items to give coffee flavor
as requiredNuts
For base of the Dish
1/4 cupsemolina or suji
1/2 cupmilk powder
2 tspGhee
1 cupBoiled milk

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Steps

1 hr

1

In a deep pan,add ghee add semolina on a low flame....once smell or aroma is there add milk n milk powder.still it without item getting sticking...
2

Remove...in two containers,boil water,add sugar for syrup.add saffron strands too.
In the first one,it should be more light syrup..n in the second...,it should be heavy syrup...
Use first one to boil the sweet,n second to make it sweeter....
3

Now take the suji batter,it must be in a condition of drying...try to bind as dough.it should b well bound n fluffy...you can feel it...now with help of palms,try to make it cylindrical shapes...if finding difficult,use ghee to palms...don't use water...
4

Now put the sweets into freeze for two minutes so that it's well set.
5
6

After two minutes put these roll into light syrup,when it starts boiling only....try cover it,the sweets will swell up in 10 mins...once it starts getting cooked...but say after 20 mins...remove from flame...allow it to cool n then put it second time to the heavy syrup....with it's boiling syrup condition....now remove n once cooled,it might take 7/8 mins.Now cool it n
give a cut add stuffing of mawa in cylindrical shape..put it into those cut sections...