📝 About This Recipe
Originating from the heart of Bengal, Cham Cham is a majestic Indian sweet made from fresh, succulent chenna (cottage cheese) that is poached in delicate sugar syrup. These oval-shaped delights are characterized by their spongy texture and are traditionally dressed in a coat of desiccated coconut or creamy mawa. Infused with saffron and cardamom, this dessert offers a sophisticated balance of milky sweetness and floral aromatics that truly defines celebratory Indian confectionery.
🥗 Ingredients
For the Chenna (Fresh Cheese)
- 1 liter Full-fat cow milk (Fresh milk works better than homogenized)
- 2 tablespoons Lemon juice or Vinegar (Diluted with 2 tbsp water)
- 1 teaspoon Fine Semolina (Suji) (Acts as a binder)
- 1/2 teaspoon Cornstarch
For the Sugar Syrup (Chasni)
- 1.5 cups Granulated sugar
- 4 cups Water
- 3-4 pieces Green cardamom pods (Lightly crushed)
- 1 pinch Saffron strands (For a golden hue)
For Stuffing and Garnish
- 1/2 cup Mawa (Khoya) (Grated or crumbled)
- 2 tablespoons Powdered sugar (For the mawa filling)
- 1/4 cup Desiccated coconut (For rolling)
- 1 tablespoon Pistachios (Slivered for garnish)
- 1 teaspoon Rose water (Optional aroma)
👨🍳 Instructions
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1
Bring the milk to a boil in a heavy-bottomed pan. Once it boils, turn off the heat and wait for 2 minutes so the temperature drops slightly.
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2
Gradually add the diluted lemon juice or vinegar, stirring gently until the milk solids separate from the greenish whey. Do not add more acid than necessary.
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3
Immediately strain the curdled milk through a muslin or cheesecloth. Rinse the collected chenna under cold running water to remove the tangy lemon flavor and stop the cooking process.
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4
Squeeze out the excess water and hang the cloth for about 30-45 minutes. The chenna should be moist but not dripping.
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5
Transfer the chenna to a large plate. Add semolina and cornstarch. Use the base of your palm to knead the chenna for 5-7 minutes until it becomes smooth, fatty, and doesn't stick to your hands.
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6
Divide the dough into 10-12 equal portions and roll them into smooth, crack-free cylindrical or oval shapes.
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7
In a wide, deep pot, combine 1.5 cups sugar, 4 cups water, crushed cardamom, and saffron. Bring to a rolling boil.
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8
Gently drop the chenna ovals into the boiling syrup. Cover with a tight lid and cook on high heat for 15 minutes. The Cham Chams will double in size.
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9
Remove the lid and continue to simmer for another 5-8 minutes on medium heat to allow the syrup to thicken slightly and penetrate the sweets.
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10
Turn off the heat and let the Cham Chams cool completely in the syrup for at least 2-3 hours, or ideally overnight in the refrigerator.
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11
Prepare the filling by mixing the crumbled mawa, powdered sugar, and a drop of rose water. If it's too dry, add a teaspoon of milk.
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12
Remove the sweets from the syrup and gently squeeze them to remove excess liquid. Make a slit lengthwise in the center of each Cham Cham, ensuring you don't cut all the way through.
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13
Stuff the mawa mixture into the slit, roll the entire sweet in desiccated coconut, and garnish with slivered pistachios and a strand of saffron.
💡 Chef's Tips
Use cow's milk for the softest texture; buffalo milk can make the sweets too rubbery. Kneading is the most critical step—stop as soon as the dough feels oily and smooth to avoid making the sweets dense. Ensure the sugar syrup is boiling vigorously when you drop the chenna in; if the temperature is too low, they may break. If the Cham Chams look like they are shrinking after cooking, it usually means the chenna was too dry before kneading. For a colorful variety, you can add a drop of yellow or pink food coloring to the boiling sugar syrup.
🍽️ Serving Suggestions
Serve chilled as a refreshing end to a spicy North Indian meal. Pair with a hot cup of Masala Chai for a delightful afternoon treat. Arrange on a silver platter with edible silver leaf (vark) for festive occasions like Diwali. Serve alongside a scoop of vanilla bean ice cream for a fusion dessert experience. Drizzle a little extra saffron syrup over the top just before serving for added moisture.