Cham Cham Sweet Recipe: An authentic traditional Bengali sweet prepared from chenna, or curdled milk, is very similar to the rasgulla recipe. Cham Cham also a popular sweet in Bangladesh and is prepared in light yellow, white, pink, or a mix of these colors.
Cham cham sweet is not served with sugar syrup like rasgulla, and the sweetness is due to the mawa stuffing in between the split cham chams. Furthermore, before serving, it is delicately rolled in dedicated coconut powder with a cherry or tutti frutti topping on khoya.
Furthermore, here are some important tips and suggestions for a perfect cham cham sweet recipe. Firstly, I highly recommend using full-cream cow’s milk for this recipe as it typically yields creamier chenna. Buffalo milk is not recommended for the chum chum recipe or any Bengali milk-based sweets. Secondly, I have added maida or plain flour to the prepared chenna, and it helps give proper shape and stiffness to the chomchom. However, if you do not prefer maida, then semolina or sooji can also be added. Lastly, you can also add saffron before curdling the milk to prepare saffron or yellow chomchom.
Cham Cham Sweet Recipe Ingredients:
For chenna:
- 4 cups full-cream cow’s milk
- 2 tbsp vinegar or lemon juice
- 1 tbsp maida or plain flour (optional)
For sugar syrup:
- 1½ cup sugar
- 8 cups water
- 2 pods cardamom (elaichi)
For stuffing:
- 1 tsp ghee or clarified butter
- ¼ cup milk
- 2 tbsp cream (optional)
- ½ cup milk powder
- 2 tbsp saffron milk
- 1 tbsp powdered sugar
Other ingredients:
- ¼ cup desiccated coconut
- 3 tbsp tutti frutti
Cham Cham Sweet Recipe Instructions:
- Firstly, prepare chenna by curdling milk and draining completely.
- Hang for 30 minutes and then start kneading the paneer for 8 minutes.
- Additionally, add 1 tablespoon maida and combine well.
- Furthermore, make small oval balls of paneer and boil for 15 minutes in sugar syrup.
- Keep aside until it cools completely.
- Take cooked paneer balls, leaving behind the water, and slit in between to stuff sweetened khoya.
- Roll them in desiccated coconut and garnish with tutti frutti or dry fruits of your choice.
- Finally, serve cham cham sweet immediately or store in the refrigerator.
Conclusion:
Cham Cham Sweet Recipe offers a delightful journey into the flavors of Bengal, showcasing the artistry of chenna-based sweets. With its creamy texture, subtle sweetness, and aromatic flavors, Cham Cham stands as a timeless delicacy cherished by many. By following the authentic recipe and incorporating creative variations, one can savor the essence of Bengal’s culinary tradition right in their own kitchen. Whether enjoyed during festive celebrations or as a sweet indulgence, Cham Cham continues to captivate taste buds and evoke fond memories of home.
FAQs about Cham Cham Sweet Recipe:
What is Cham Cham?
Cham Cham is a traditional Bengali sweet made from chenna (curdled milk) and is similar to rasgulla. It is often flavored with cardamom and garnished with desiccated coconut or tutti frutti.
What are the key ingredients required to make Cham Cham?
The main ingredients for Cham Cham include full-cream cow’s milk, vinegar or lemon juice (for curdling), sugar, water, cardamom, ghee, milk, cream, milk powder, saffron, powdered sugar, desiccated coconut, and tutti frutti.
How is Cham Cham different from Rasgulla?
While both Cham Cham and Rasgulla are made from chenna and cooked in sugar syrup, Cham Cham is usually stuffed with a sweetened khoya (mawa) filling and rolled in desiccated coconut, whereas Rasgulla is served in sugar syrup without any stuffing.
Can I use semolina (sooji) instead of maida (plain flour) in Cham Cham?
Yes, semolina can be used as an alternative to maida in Cham Cham. It helps give the sweets a proper shape and adds stiffness to the texture.
How long does Cham Cham last, and how should it be stored?
Cham Cham can be stored in the refrigerator for up to 3-4 days. It should be kept in an airtight container to prevent it from drying out and absorbing odors from other foods.
