Cham-Cham Recipe

Cham-Cham Recipe
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Similar to the Rasgula in appearance and texture, the desiccated coconut coated, mawa and dry fruits stuffed oval shaped bengali mithai is a mouth watering treat, one that amplifies the joy of any celebration.
Cham-Cham Recipe
Difficulty Easy
Rating 8.8 / 10 (19 votes)
Recipe Type Veg.
  • 450 gms Paneer
  • 4 cups Water
  • 2 cups Sugar
  • 2-3 tbsp Rose Water
  • A few strands of Saffron
  • 200gms Fresh Thickened/ Double Cream
How to make Cham-Cham:
  • Put the paneer in a bowl and knead it. Knead till all the lumps are removed and the paneer/cheese is absolutely smooth.
  • Prepare sugar syrup by adding sugar and water in a pressure cooker and bring the mixture to a boil (without covering the pressure cooker).
  • While the sugar syrup boils, divide the paneer dough into small oblong shaped balls and roll between your palms till smooth.
  • Gently dip the balls to the sugar syrup and cover the pressure cooker. After the first whistle, wait for 8-10 minutes and then turn off the flame.
  • Release the steam from the pressure cooker and allow the Cham-Chams to cool completely before touching them.
  • When cool, pour the rose water and saffron strands on the Cham-Chams and chill for a few hours.
  • When chilled, remove the Cham-Chams from the syrup and arrange in a platter.
  • Whisk the fresh cream till thick and fluffy. Fill into an icing bag and pipe a swirl out (with a thick nozzle) onto each Cham-Cham.
  • Garnish with slivers of your favorite dried fruit and serve.