Cham Cham

Cham-cham is a very typical Bengali sweet from West Bengal and Bangladesh. It is also known as Chom Chom or chum-chum. This sweet is prepared with Chenna, which is Indian cottage cheese. 

Cham Cham has a soft and delicate flavour. It is not excessively sweet like Gulab Jamun.

There are many versions of Cham cham. The most popular one is stuffed with Mawa filling. Mawa is also known as Khoya, obtained evaporating milk very slowly. It tastes like “dulce de leche”. Mawa requires a lot of time and patience to make it.

Today I am going to prepare Cham cham without any filling because it is simple and easy. We only need two ingredients, cottage cheese and sugar for making this delicate Bengali sweet. If you want to know how to prepare the Indian cottage cheese, you can visit my Chenna (Indian Cottage Cheese) recipe.

Instructions:

-In a bowl, take the fresh Chenna. Add flour and sugar.

-Knead it well until you get a smooth texture.

-Take small portions of the dough and make oval-shaped balls.

-In a large pot, add sugar and water to make the syrup. Add cardamoms and bring it to boil.

-When the syrup starts to boil, add all the balls carefully.

-Lower the heat to medium-high and cover the pot. Let it boil for 7 minutes.

-After this time, uncover the pot and stir everything carefully.

-Cover the pot again and let it cook for 20 minutes more.

-After 20 minutes, carefully remove the balls in a plate.

-When they are completely cool, roll them in powdered milk or desiccated coconut and sprinkle chopped pistachios on top.

Tips and Tricks:

• To prepare Chenna, you must use the whole milk.
• It is better to use fresh Chenna prepared on the same day.
• Do not overcook the Chenna balls, as they can turn rubbery and hard.

Related Basics:

Requesón hindú (Chenna)

Cham Cham

Print Recipe Pin Recipe

Cuisine India

Servings 4

Calories 180 kcal

Ingredients

  

• 300g Chenna (Indian cottage cheese)
• One tablespoon flour
• Two tablespoons sugar

For sugar syrup

• Five cups of water
• Two cups sugar
• Three green cardamoms

For garnish

• Milkpowder or desiccated coconut
• Chopped pistachios

Instructions

 

• In a bowl, take the fresh Chenna. Add flour and sugar.
• Knead it well until you get a smooth texture.
• Take small portions of the dough and make oval-shaped balls.
• In a large pot add sugar and water to make the syrup. Add cardamoms and bring it to boil.
• When the syrup starts to boil, add all the balls carefully.
• Lower the heat to medium-high and cover the pot. Let it boil for 7 minutes.
• After this time, uncover the pot and stir everything carefully.
• Cover the pot again and let it cook for 20 minutes more.
• After 20 minutes, carefully remove the balls in a plate.
• When they are completely cool, roll them in powdered milk or desiccated coconut and sprinkle chopped pistachios on top.

Notes

Tips and tricks:

• To prepare Chenna, you must use the whole milk.
• It is better to use fresh Chenna prepared on the same day.
• Do not overcook the Chenna balls, as they can turn rubbery and hard.