Chamcham that I learned in Libya

In the late 1980, we Indians in Libya were very closely knit and used to have many gatherings. Once I tasted this chamcham and took the recipe. My younger daughter liked it so much that I taught her how to make when she was around 5 years of age, as in our house, if somebody liked a dish, he/she should learn how to make it.

Ingredients

10 heaped tablespoons of Milk powder

1 small egg

1 tsp sugar

½ tsp baking powder

For syrup

1 cup sugar

2 cups water

For the covering

3 tbsps milk powder

Instruction

-          Keep the sugar and water on low fire.

-          Knead the first four ingredients to a stiff dough. Sprinkle water if needed. I didn’t have to add water today.

-          Make 21 balls by rotating between moistened palms with some pressure and keep on an oiled plate.

-          By the time you finish this, the sugar would have dissolved completely in the water.

-          Drop each ball slowly into the sugar syrup kept on low fire. Keep sprinkling some sugar over this every five minutes or so.

-          When the sugar syrup is almost finished and the balls have become double the size (takes about 15 minutes), remove from the fire, drain the balls and spread on a plate to cool.

-          Take some milk powder in a plate, roll each ball in this to coat all the surfaces. Can be served now, but it tastes better after refrigeration.