Ingredients
For the dumplings:Regular cream of wheat ....Semolina(1tsp), chopped unsalted raw pistachios (10-12), fresh cheese.
For the syrup:Sugar (1c), water (4c) and flavoring dash of rose water (optional)
Method of preparation:-
Take fresh cheese, make sure that it is well drained; too much moisture may cause the dumplings to crack as they cook. Place the drained and well kneaded cheese on the board. Then sprinkle the cream of wheat evenly over the cheese and knead it again. Now keep it aside for few minutes.
Prepare the dumplings:- Take a pinch portion of the dough and roll it into balls for about 1 inch in diameter. Gently insert your finger halfway into each ball, place 1to 2 pistachios bits indentation and reshape in into a smooth ball. Flatten the ball into an oval shape about 2 inches long and ¾ inches thick.
Make syrup:- Take a deep pan, boil water and sugar in it. Boil it for 10 minutes and then reduce the heat. Place each ball on a spoon and gently lower it into the syrup. Cover the pan; keep it to simmer for about 1 hour. Take a large bowl; place the cham- cham and remaining syrup in it. Keep it to cool and then place it in the refrigerator for several hours. Sprinkle the rose water and decorate it with pistachios.
Prepare the dumplings:- Take a pinch portion of the dough and roll it into balls for about 1 inch in diameter. Gently insert your finger halfway into each ball, place 1to 2 pistachios bits indentation and reshape in into a smooth ball. Flatten the ball into an oval shape about 2 inches long and ¾ inches thick.
Make syrup:- Take a deep pan, boil water and sugar in it. Boil it for 10 minutes and then reduce the heat. Place each ball on a spoon and gently lower it into the syrup. Cover the pan; keep it to simmer for about 1 hour. Take a large bowl; place the cham- cham and remaining syrup in it. Keep it to cool and then place it in the refrigerator for several hours. Sprinkle the rose water and decorate it with pistachios.
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