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Jam Cham Pops

Jam Cham Pops

Champagne adds sparkle to these easy, fruity freezer pops that are especially festive for the New Year’s Eve, Valentine’s Day or any occasion deserving a little bubbly!MORE+LESS-

Updated September 20, 2016

1/2

cup Cascadian Farm™ organic fruit spread raspberry or strawberry

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  • 1

    Whisk ingredients together until incorporated.

  • 2

    Divide mixture evenly between 5 freezer pop molds and let them freeze overnight.

  • 3

    To remove the pops from the molds, run the bottom of the mold under lukewarm water for a few seconds. Then lightly tug on the popsicle stick to remove.

  • 4

    Serve by themselves or set inside a glass of champagne.

Nutrition Facts

Serving Size: 1 Serving
Calories
110
Calories from Fat
0
% Daily Value
Total Fat
0g
0%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
0mg
0%
Potassium
35mg
1%
Total Carbohydrate
19g
6%
Dietary Fiber
0g
0%
Sugars
16g
Protein
0g
Vitamin A
0%
0%
Vitamin C
4%
4%
Calcium
0%
0%
Iron
0%
0%
Exchanges:

0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.


Cham Cham Pops (Indian Dessert Pops)

Chamcham pops or you might want to call them rasgulla pops going by their look. Its an east meets west experiment gone right. Cham cham is a famous sweet in India. It is made with fresh chenna and cooked in sugar syrup. This is my idea of dressing up the traditional Indian sweet as cake pops. Chilled cham chams iced with khoa cream taste just perfect for people who like sweets with a twist. The same taste and texture but without the mess of sugar syrup and overdose of sweetness.

Fresh and full fat milk makes the best chenna. Make sure there is no water left in the chenna otherwise it will be very difficult to roll the chenna balls. You can add colors of your choice to the chenna. I used the gel colors and added them just before mashing the chenna.

Do not over boil the sugar syrup. Add the chenna balls as soon as the syrup starts boiling and do NOT touch the cham cham unless it is cooled and chilled. Let it sit for at least 6 hours or more if possible.

For the icing, you can be as creative as you want. You can just simply dip the cham cham in khoa cream and roll it in dessicated coconut, coarsely ground dry fruits, sprinkles etc. Or you can just fill the icing in a piping bag and ice it as you want.

As this is made with fresh milk, the shelf life of this dessert is not as long as other sweets. Two days is the max this can stay in the fridge. Chill it well before serving.

Ingredients

  • 3 cups milk (preferably full fat)
  • 2-3 tbsp lime juice
  • 2 cups sugar
  • 4 cups water
  • 1-2 pinches food color (optional)
  • 1 tbsp plain flour or corn starch for dusting

For the khoa cream

  • ½ cup khoa
  • 3 tbsp icing sugar
  • 2-3 tbsp milk
  • ½ tsp cardamom powder (Ilaichi powder)
  • 1-2 pinches food color (optional)

Bring milk to boil. Switch off the gas as soon as the milk starts boiling. Let it sit for 3-5 minutes. Keep stirring in between. Dilute the lime juice with some water. Start adding 1 tbsp lime juice at a time. Stop adding the lime juice when the milk curdles. Let it sit for 3-5 minutes. Take a white cheese cloth and spread it in a deep bowl. Put the curdled milk and tie the cloth. Now run the tied cloth under fresh water for 2-3 minutes so that the chenna (curdled milk) gets washed and gets rid of the lime flavour. Hang it over a sink or any clean place where water can drip. Let it hang for 20-30 minutes so that all the whey is strained out.

Transfer the chenna to a flat surface or a wide plate. Mash the chenna well using the heel of your palm. If you wish to make colored cham cham, add color at this point and mash the chenna well. Divide the chenna into 16 portions and roll them into smooth balls without any cracks. Keep these chenna balls on a plate dusted with plain flour or corn starch.

Combine sugar and water in a pressure cooker and bring to boil. As soon as the sugar syrup starts boiling, add the chenna balls. Close the lid and cook on high heat for 1 whistle. Reduce the heat to low and cook for 8-9 minutes. Switch off the heat and put the cooker under running water to release the steam. Open the cooker and transfer the chamchams and the sugar syrup to a bowl. Do NOT touch the cham cham until they are completely cooled. Let the cham chams cool down and refrigerate them for 7-8 hours.

To make the khoa cream, blend the khoa, icing sugar, milk, and cardamom powder to a smooth paste. If you want to add color to your icing, add color at this point. You can change the consistency of this icing as desired. Add or reduce milk based on the how you want to ice the pops. If you want to dip the pops in khoa cream, keep the consistency runny. Keep the consistency stiff if you want to ice it using a piping bag.

Put a cham cham in cocktail stick and ice it as you like. You can dip it in the icing or put the icing in an piping bag and ice it as you like. Serve chilled.


Strawberry Jam & Cream Pops

Disclaimer: This post may contain affiliate links. Any purchases made through these links will result in a small commission for me (at no extra cost for you), but all opinions are my own. You can find our full affiliate disclaimer here .

These Strawberry Jam & Cream Pops are a perfect, refreshing, healthy Summer treat! Made with a quick strawberry jam and coconut cream, they're a great dessert to prep in advance.

I'm so excited to bring you these Strawberry Jam & Cream Pops today! I've had this recipe up my sleeve for some time now. It's a darn tasty way to take advantage of our Summer strawberries while also providing a refreshing treat. My recipe calls for 2 tablespoons of honey, but feel free to omit that if you're going sweetener-free for any reason.

Before we get to the in's-and-out's of today's recipe, let's talk GUS! Oh gosh, if you've been following me on social media, you know that Gus (our 5 year/old Great Pyrenees) hasn't felt too great for the last few days. It all started last Thursday when he started licking his paw (the pad, specifically). I immediately inspected all of his toes for a rogue sticker, but came up empty handed. He kept licking his foot like it itched, so we wondered if it was either an allergic reaction to something outside or if he'd gotten an ant (or other critter) bite. He wasn't limping yet, but the next day he started to show signs of actual pain.

We were leaving for the wedding of our really good friends in Palm Springs, CA the next day and, to be honest, I had half a mind to stay home with my puppy. I was heart broken seeing him uncomfortable! My Mom and Dad are WONDERFUL dog people and reassured us that they'd take good care of him. While we were gone, we received updates that he was still limping (we thought it was a bug bite) but in good spirits.

Fast-forward to our return home from Palm Springs really late Sunday night. When we grabbed Gus, his limp was slightly more pronounced, so we started digging into the research (I scared myself silly by Googling symptoms) and made an appointment with our long-standing family Veterinarian. After a long day at the vet (waiting to see her because he was a drop-in), we got confirmation that he DOES have something embedded in his paw (poor baby), but it's “not infected enough to really do anything about.” Not exactly the news I was expecting. It's suspected that he has what's known as a foxtail embedded in the side of one of his toes and, because it's not quite inflamed enough, she couldn't operate to extract because it'd be like “finding a needle in a haystack.” So, we were given a topical treatment plan and told to wait until it comes out on its own (relatively unlikely because of the nature of a foxtail) or gets more infected, in which case we can bring him back in for an extraction. POOR BABY.

All that being said, it's a relief to have answers. He's still limping a bit, but the spray helps him a lot. I'll keep y'all posted as he progresses!

Now, let's make the natural transition from puppy paws to ice pops!

These Strawberry Jam & Cream Pops are SO GOOD! One of my favorite Summer desserts is a simple strawberries and cream (find my Paleo recipe HERE). I also love a good popsicle, so naturally the two needed to eventually find each other. For these pops, we're making a quick fresh strawberry jam and then blending it with some thick coconut cream. Pour the mixture into your favorite ice pop mold, freeze, and enjoy as you like!

My current favorite mold is THIS ONE, if you're looking for a recommendation.


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Chum Chum Recipe – Bengali Cham Cham Recipe

To be frank, i am not a big fan of rasgullas. I like them but i love rasmalai. This one tasted really delicious and it is pretty easy to make as well.

Making rasgullas is so easy if you follow my steps, the ratio and procedure is very important. The main thing is to get the chenna ouright, i have posted step wise picture for how to make chenna. Soft chenna results in a soft and spongier rasgullas. And also the consistency of sugar is also important. Please follow my measurements so you will get no fail spongier rasgullas each time..Give this a try and let me know how it turned out for you..

For Cham Cham:
Sweetened Khoya – 1 cup
Pistachios – 1/4 cup chopped finely
Desiccated Coconut – 1/2 cup for rolling

Now for making cham cham, take one and slit it open, fill it with sweetened khoya and top with pistachios. Roll in desiccated coconut and set aside.


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