Festivals are in full swing these days. Festivals are coming one after another, bringing excitement and enthusiasm among people. Sweets are also a special treat during this time. A variety of flavors are available at home and in the market. Due to the increasing number of complaints about adulteration in recent times, homemade sweets have become a priority these days. Today, we'll share the recipe for a wonderful sweet dish, Bread Chamcham. It will not only be enjoyed by family members but will also delight guests. It's inspired by the traditional Bengali Chamcham. Its soft texture, juicy flavor, and quick preparation process are its hallmarks. You can easily prepare it by following our step-by-step recipe.
Ingredients
Bread slices – 8 (finely chopped)
Milk – 1 liter (full cream)
Sugar – 200 grams (to taste)
Saffron – a pinch (optional)
Cardamom powder – 1 teaspoon
Coconut shavings – 2 tablespoons
Pistachios or almonds – for garnishing
Recipe
- Cut off the edges of the slices and cut the bread into small pieces. Then, put them in a mixer and grind them finely.
- If you prefer, you can break the bread into small pieces by hand. The bread should not be too fine; the crumbs should be slightly coarse so that the texture of the chamcham remains.
- Heat 1 liter of milk in a large pot. Add sugar and stir thoroughly.
- When the milk thickens slightly and begins to boil, add saffron and cardamom powder. This will enhance the taste and aroma.
- Now, slowly add the bread crumbs to the prepared milk. Stir the crumbs constantly to prevent them from sticking to the bottom. Cook the bread and milk mixture over medium heat for 10-15 minutes.
During this time, the bread will absorb all the milk, and the mixture will begin to thicken. Once the mixture thickens and cools slightly, shape it into round or oval shapes, like chamchams.
You can also use silicone molds to ensure uniform shapes. Prepare the syrup by adding 1 cup of water and 150 grams of sugar to a separate pan.
Make the syrup slightly thick. Add the prepared chamchams to this syrup and cook on low heat for 10 minutes to ensure the syrup is completely absorbed into the bread chamchams.
Remove the bread chamchams from the syrup and let them cool for a while. Then, garnish them with coconut flakes, chopped pistachios and almonds.
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