Cham Cham Recipe | Just In 4 Easy Steps.

Cham Cham is a popular Indian sweet that originates from Bengal. It is made from freshly made paneer (Indian cottage cheese) that is shaped into oval balls and soaked in a fragrant sugar syrup. The soft and spongy texture of Cham-Cham, along with its delicate flavor, makes it a favorite dessert during festivals and special occasions.

To prepare Cham Cham, milk is boiled, curdled with lemon juice, and strained to obtain paneer. The paneer is then kneaded and shaped into small oval balls. These balls are cooked in a sugar syrup infused with saffron for added flavor and a beautiful golden color. The Cham-Cham absorbs the syrup, making them soft and moist.

Once cooked, Cham Cham is garnished with cardamom powder for a subtle aromatic touch and drizzled with rose water to enhance its taste. Chopped pistachios or almonds are often sprinkled on top, adding a delightful crunch and visual appeal.

Cham Cham is typically served chilled or at room temperature, making it a refreshing and indulgent dessert. Its unique combination of textures and flavors makes it a beloved treat for those with a sweet tooth. Here’s a step-by-step guide to making Cham-Cham:

Ingredients Of Cham Cham Recipe:

• 2 liters of full-fat milk
• 1 lemon
• 1 cup of sugar
• 4 cups of water
• A few strands of saffron (optional)
• 1 teaspoon of cardamom powder
• 1 tablespoon of rose water
• A handful of chopped pistachios or almonds for garnishing

Step By Step Instructions Of Cham Cham Recipe:

Step 1: Making Paneer (Indian Cottage Cheese)

1. Pour the milk into a large pot and bring it to a boil over medium heat.
2. Once the milk comes to a boil, reduce the heat to low and add the juice of one lemon. Stir gently.
3. The acid in the lemon juice will cause the milk to curdle. Continue stirring until the whey (liquid) separates from the curds (paneer).
4. Line a strainer or colander with a muslin cloth or cheesecloth. Pour the curdled milk into the strainer to separate the whey. Rinse the paneer under cold water to remove any lemony flavor.
5. Gather the corners of the cloth and twist it gently to squeeze out the excess water. Hang the cloth with the paneer for about 30 minutes to drain any remaining liquid.

Step 2: Preparing Cham Cham Dough

1. Once the paneer is well-drained, transfer it to a large plate or clean surface.
2. Knead the paneer with the heels of your hands until it becomes smooth and soft. This process helps in binding the paneer together.
3. Divide the paneer into small portions and roll them into oval-shaped balls. Press each ball gently to flatten slightly. Ensure there are no cracks on the surface.

Step 3: Cooking Cham Cham

1. In a large pan, combine the sugar and water. Bring it to a boil, stirring occasionally until the sugar dissolves completely.
2. Add a few strands of saffron for extra flavor and a vibrant color (optional).
3. Gently place the paneer balls into the simmering sugar syrup. Cover the pan with a lid and cook on low heat for about 20-25 minutes.
4. The paneer balls will absorb the syrup and become spongy. Flip the Cham Cham gently halfway through cooking to ensure even absorption.
5. After 25 minutes, turn off the heat and let the Cham Cham cool down in the syrup itself. This helps them absorb more flavor.

Step 4: Finishing touches

1. Once the Cham Cham has cooled, remove them from the syrup and transfer them to a serving dish.
2. Sprinkle cardamom powder over the Cham-Cham for a delightful aroma.
3. Drizzle rose water over the Cham-Cham to enhance the flavor.
4. Garnish with chopped pistachios or almonds to add a crunchy texture and visual appeal.

Your homemade Cham Cham is now ready to be enjoyed! Serve it chilled or at room temperature as per your preference. Remember to store any leftovers in an airtight container in the refrigerator. Enjoy this delectable Indian sweet with your family and friends, and savor the flavors of this traditional dessert.