Cham Cham/Chom Chom is My favourite sweet since childhood .I'm super crazy for Indian sweets specially Bengali and milk based .
We have a very popular sweet Shop  near my place which has a wide range of Bengali sweets and cham and all the sweets used to be a fav of mine.I have made rasgullas and posted in the blog since then I also wanted to try making Chom Chom . Finally made it few weeks back . I referred the recipe from Nisha Madhulika and Trupti who posted this in a Facebook foodie group .

 Try this super delicious melt in mouth Malai Cham Cham you will love for sure .Cham Cham can be made simple by just rolling them in desiccated coconut and grated mava but I love the malai cham cham and malai sandwich so used so made the mava filling ones . Everyone at home enjoyed it to the core now no more buying cham cham or malai sandwich from out .Do try this out and let me know how it turned out.

1 litre cow milk(full fat)
2 tbsp vinegar/lime juice
1 tsp semolina/rava
1 tsp sugar
2 cup sugar
1/2 tsp cardamom seeds
100 gms mava/Khoya
1 tbsp milk powder
saffron soaked in warm milk
10-12 almonds
5-6 Cherries


  • Boil milk in a vessel once it's boiled switch the flame off.
  • Wait for 3-4 minutes.
  • Then add vinegar or lime .
  • You will see the milk starts to curdle.
  • Once it has curdled pour it in a sieve .

  • Pour 2-3 cups of water to wash off the vinegar or lime taste .
  • Squeeze all the whey and hang it in a muslin cloth.
  • Tie it and hang it for 30-40 minutes.
  • The whey should drain completely.
  • Squeeze out the cloth well to drain any whey .
  • Take this Chenna/channa in a plate and add semolina and 1 tsp sugar .
  • Knead well with the palm till smooth .

  • Knead for atleast 6-8 minutes Till the Chenna is smooth and the semolina and sugar has well Incorporated.
  • Divide into equal balls and shape into cylindrical shape or oval .
  • In a pressure cooker take 1 cup sugar 2 1/2 to 3 cups water and add cardamom seeds.
  • Cook till the sugar melts completely.
  • Now drop the shaped Chenna balls one by one .
  • Cover the pressures cooker with the lid and let it cook for one whistle.
  • After one whistle cook for 5 minutes on sim.
  • After 5 minutes ,switch the flame off .

  • Open the cooker only after an hour .
  • You  will see that the cham cham have  doubled
  • Remove the cooked cham cham with a slotted spoon.
  • In a bowl/vessel add some normal water and place the cham cham there.
  •  Squeeze out the water from the cham cham .
  • To the remaining sugar syrup add 1 cup sugar and let it boil till the sugar dissolves completely.
  • Now once the sugar syrup has cooled completely add the cham cham.
  • Let it soak in this syrup  for 2-3 hours .
  • Squeeze out the sugar syrup by gently press in the cham cham .

  • Make the filling

  • In a bowl mava/khoya , cardamom powder and saffron and milk powder and mix well till smooth and creamy.
  • Now make a slit with a knife in the cham cham and fill  the  kava/khoya filling.
  • Place slitted cherry and place the nuts .
  • Refrigerate for 1-2 hours serve chilled

Bengali  chom chom recipe
Enjoy your homemade delicious cham cham..

See how spongy and juicy it is ..
The original recipe had only 50 gms mava for the filling I have taken 100 gms .
You may add colour to the chenna when you knead it  since I was adding kesar or saffron to the filling I have skipped adding it to the chenna .
You can cook the cham cham in a wide open vessel but trust me this pressure cooker method works wonders .
Original recipe called for arrowroot powder while kneading the chenna ,suji gave a nice texture.
Be sure you squeeze out all the whey from the chenna before you knead it.
you can add rose water or essence to  the sugar syrup  once  cooled.
do not use tetra pack milk.
Add 1 tsp powdered  sugar while mixing the milk powder and  khoya you can mix some sugar syrup  too.

Pound Cake a soft moist rich and absolutely delicious cake . Pound Cake is my family's favourite Cake.We love  to enjoy this  as an evening  snack .This is  a no fail recipe for a perfect rich buttery moist Pound Cake.
You  can enjoy this  pound cake by dusting some  powdered sugar or drizzle some chocolate sauce or even serve this with any ice cream. Do try this absolutely delicious  pound cake,you will love for sure.
easy pound cake
You  can enjoy this  pound cake by dusting some  powdered sugar or drizzle some chocolate sauce or even serve this with any ice cream. Do try this absolutely delicious  pound cake,you will love for sure.

150 gms flour/maida
150 gms sugar
180 gms butter
3 eggs
1 1/2 tsp vanilla extract/1 tbsp vanilla  essence.
1/4 tsp salt
3 tbsp milk .
1 tsp baking powder


  • Grease a 9x5x3 inch loaf tin and line it with parchment.
  • Preheat oven at 180 degree Celsius for 10 minutes.
  • Mix together flour ,salt and baking powder.

  • In a bowl cream butter and sugar until fluffy .
  • Add in vanilla  extract and eggs ,one at a time .
  • Beat until creamy .
  • Add milk and beat .
  • Mix in the sifted flour and mix till all well incorporated.

  • Pour it in the prepared loaf pan.
  • Bake for 55-60 minutes .

If using salted  butter avoid adding salt
This cake takes 50 to 60 minutes to bake depending  upon the  temperature of every oven.
I have  used powdered sugar
Measure all the ingredients  correctly.
Eggs,milk  and  butter at room  temperature.

easy pound cake recipe

Chicken Cheese cutlets.. Mouthwatering cutlets crisp from out and melt in mouth inside.These Chicken Cheese cutlets make a great snack perfect to serve as starter for any parties.
These cutlets are loved by kids as well pack them for kids tiffin or serve them with some ketchup they will love it .

These chicken are very easy to make and taste super yummy just few ingredients and you are sorted .You can serve these cutlets with your burger buns as well.Do try you will love it.

250 gms chicken breast
2 med sized potatoes boiled
2 green chillies
1 tsp black pepper
1/2 tsp garam masala powder
1 tsp lime juice
2-3 tbsp coriander leaves chopped
3 -4 tbsp cheese grated

Oil to deep fry
1 egg beaten
Breadcrumbs to coat


  • Boil Chicken breast with salt ,1 tsp ginger garlic paste and 2 crushed green chillies.
  • Shred to pieces ..
  • In a bowl take boiled potato , shredded Chicken, coriander leaves,grated cheese mix well
  • Add garam masala powder and pepper powder.
  • Mix well till all well combined.
  • Shape into cutlets
  • Dip in egg and roll on breadcrumbs.
  • Shallow fry on both sides till golden brown.
  • Serve with ketchup,chutney or any dip 

You can add more green chillies as you prefer .
Use any cheese you prefer I have used processed cheese.
If you don't prefer dipping cutlets in egg before coating it in breadcrumbs dip it in maida or cornflour mixed with water and later coat it breadcrumbs.
Use salt sparingly since we adding cheese which has lot of salt,check when you mix all ingredients add salt only if needed.

Thalassery is a region in the State of Kerala, India.. Thalassery Biryani from this region is very famous.  Thalassery Biryani is made with kaima or jeerakasala rice the short grain aromatic rice ..the recipe is quite simple and easy to make  ..do try you will like this simple yet aromatic Biryani .. This recipe is adapted from  my friend Suhaina's blog 
When we visited Kerala I got chance of tasting  this scrumptious meal  we feasted on this all the days of our stay and brought along a bag of kaima rice .I made Kerala style ghee rice coconut rice and tried all the possible dishes with it in the past two years .There was just 2 cup of rice left and thought of making this Biryani again to click some pics for the blog.I have to now wait until I next visit Kerala and get my supply of kaima /jeerakasala rice from there ..
2 cup jeerakasala /kaima rice
1 tsp Ghee
1 inch cinnamon
3-4 cloves
5-6 green cardamom
1 star anise
2 blades of mace.
1 tsp ghee

For the chicken masala
1/2 kg s chicken
3 onions
2 medium tomatoes
1 tbsp gg paste
5-7 green  chillies
Handful Mint leaves
Small bunch Coriander leaves .
1 tbsp lemon juice

for layering
10-12 Cashews
1 tbsp raisins
Saffron dissolved on 3 tbsp milk

To dry roast and powder
2 inch Cinnamon
4-5 cloves
2 Javitri/mace
1 tsp Fennel seeds
2 tsp pepper
1 tsp Jeera
1/2 nutmeg broken
Dry roast all this and powder it .


Chicken Masala
  • Marinate chicken with salt and 1/4 tsp turmeric powder and keep aside for 15-20 minutes.
  • Meanwhile fry onions till golden brown and  and keep aside .
  • Fry the cashew and raisins and keep aside .
  • Heat oil in a vessel the same oil in which onions were fried can be used.
  • Add bay leaves, ginger garlic paste and chopped onion and fry well till raw smell goes off.
  • Add chopped green chillies and tomatoes and cook till oil releases and the tomatoes turn Soft .
  • Add the chicken pieces and saute for few minutes
  • Then add 1tsp of garam masala powder  and coriander and mint leaves and fry for few minutes.
  • Add about 1 cup water and let it cook
  • Cover with the lid and cook on medium flame till Chicken is cooked.
  • Switch the flame off and put lemon juice .

Prepare the rice
  • Heat vessel add 1 tbsp oil .
  • Then add 3-4 cardamom ,bay leaves , cinnamon,star anise,mace and 3-4 cloves .
  • I also added 1/2 tsp cumin seeds
  • Once the seeds splutter add the rice and saute for few minutes .
  • The add salt 1 tsp ghee and water and cook till 80% done .
Layering the Biryani
  • You can layer this rice on the masala and then sprinkle nuts and fried onions
  • I prefer to layer the rice first then the chicken masala sprinkle some corinader and mint leaves  and fried onions .
  • Then put the remaining half layer of rice.
  • Sprinkle nuts,a pinch of garam masala powder,fried onions ,rose water and saffron milk.
  • With help of spoon pour 2 tsp ghee over the rice .
  • Cover with a lid or foil and cook on dum.
  • Cook on low flame for 15 minutes or keep a tava below the vessel and cook on dum for 15 minutes.
  • Serve with dates pickle .

The above garam masala can be stored in an airtight container use for making Biryani.
If you can't find khaima or jeerakasala rice try making it with basmati or kolam.
You can also make rice in pressure cooker.

Flan or vanilla Flan/Spanish  Flan is extremely rich and delicious dessert . Universally known as Spanish desert this is almost similar to creme caramel but is made with evaporated milk and condensed milk .
It's rich and very yummy in taste .because its a very rich Dessert I bake this on special occasions only .Rest of the days I prefer my favourite Creme Caramel or Caramel Custard.
vanilla flan recipe

1 can evaporated milk (410g)
1 can condensed milk (400g)
3 eggs
1 tbsp vanilla*
3/4 cup sugar

  • Make caramel by melting the sugar in a sauce pan on medium low flame,keep stirring constantly for 3-4 minutes until you get amber colour caramel.
  • Pour the caramel in a 8/9 inch pan ans swirl to coat .
  • In a bowl mix together condensed milk , evaporated milk,eggs and vanilla .
  • Mix with a whisk to combine .
  • Pour this mixture in the mould .
  • Preheat oven at 180 degree for 10minutes 
  • Bake in a water bath for 45 to 50 minutes at 180 degree Celsius or until skewer inserted comes out clean.
  • Remove the flan from the water bath and let to cool before unmoulding.
  • Refrigerate for 5-6 hours or overnight..
  • Run a knife at the edges to loosen the sides of the flan .
  • Cover with  a plate and flip to invert 
  • Serve chilled.

I have used 1 tsp vanilla paste and 1 tsp vanilla extract.
Water bath - take a baking tray , fill it with some water and place the pan with the flan mixture on it .
Be careful while placing the baking tray in ghe oven .
Also make sure that the water in the water bath should not enter the flan pan..

Paneer or cottage cheese is a very popular cheese in India .Paneer is a great  source of protein and used to make many mouthwatering delicacies. Paneer is my fav and I have already shared  many recipes using paneer .Making paneer is very easy you just need two ingredients and you have soft paneer . Homemade paneer is any day better in taste and quality than the ready made ones .
Full fat milk 1 litre
1/4 cup lemon juice 

Boil milk once it starts to boil reduce the flame
Add the lemon juice 
You will see that the milk begins to curdle and the whey starts to separate.
Switch the flame off.
Take a colander and line it with cheesecloth or muslin cloth
Pour the entire curdled milk.
Pour some water over the curdled milk.
Tie the muslin cloth and hang it  drain all the water.
Once all the water has drained flatten the cloth pressing it with your hands.
Keep a vessel or something heavy on it 
After 30 minutes remove the weight or vessel
Cut into blocks and use as you want .

Always use best quality milk ,use full fat cream milk for creamy soft paneer .
You can use curd or vinegar as well to curdle the milk.
Once you see the milk starts to curdle switch the flame off if you keep cooking the paneer will turn hard.
But make sure the milk has completely curdled before switching the flame off.
Do not remove the cream layer that comes on the top of the milk .
Use the whey to knead chapati dough .
If you don't want to hang the muslin cloth just tie a tight knot and keep a heavy weight on the paneer once the whey has drained off completely. 
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