Cham Cham Recipe

Ingredients for Cham Cham Recipe:

For chhena or paneer:

5 cups full-cream milk

2-3 tbsp of lemon juice

For sugar syrup:

1 ½ cup sugar

4 cups water

2-3 drops rose water

For garnishing:

5 tbsp khoya or mawa

1 cup dry fruits, finely chopped

Method for Cham Cham Recipe:

The cham cham recipe begins with making paneer which is called ‘chhena’ in Bengali. Bring the full-cream milk to a boil and turn off the flame.

Add the lemon juice and stir gently for a few minutes. Leave it aside for about a minute to curdle. When this happens, the milk and whey will separate.

Strain the whey with a muslin cloth. Squish the excess whey by twisting the cloth gently .

Pour some fresh water over the fresh chhena to wash off any hint of lemon juice. Strain all the water in the same way you removed whey. Hang it for an hour and your chhena is ready.

Transfer the chhena onto a plate and knead it for about 5 to 7 minutes to make a smooth dough. Once done, make 10 to 12 small oval-shaped balls.

Making the sugar syrup is simple. All you need to do is, in a vessel, mix the sugar and water and bring the mixture to a boil. When the sugar dissolves completely, add rose water and let it cook for 5 to 7 minutes.

Once the sugar syrup begins to boil, gently add the chhena balls. Cover and cook these for another 10 minutes. Keep checking to make sure it is boiling.

After 10 minutes, the chenna balls will more than double in size. Transfer them onto a plate and let it cool.

Slit the chhena balls length-wise and stuff them with mawa.

Garnish it with chopped dry fruits and keep it in the refrigerator for a while.

Your cham cham is ready to serve.