Authentic Homemade Cham Cham SweetsVeg
Experience the authentic taste of soft, melt-in-the-mouth Bengali Cham Cham at home. This classic milk-based sweet involves crafting fresh chena, kneading it to a smooth texture, and shaping it into delicate cylinders. These are cooked in a light, rose-infused sugar syrup until juicy, then finished with a rich, creamy khoya filling. Perfect for Diwali or any special celebration, this traditional dessert is sure to delight your family and friends.
Ingredients
For the chena :
2 Full-Fat Milk
3 piece Lemon Juice
For the Sugar Syrup:
2 cup Sugar
2 cups Water
2 drop Rose Essence
For the Khoya Filling:
200 Unsweetened Khoa
3 tbsp Sugar
to taste Cardamom Powder
as needed Saffron Milk
For Garnish (Optional):
as needed Cherries
as needed Pistachios (chopped)
few Saffron Strands
Instructions
Step 1— Prepare the Chena
1
Boil the full-fat milk in a saucepan. Once boiling, add the lemon juice and stir gently until the milk curdles completely.
2
Strain the mixture using a muslin cloth to separate the chena. Wash the chena under fresh, room-temperature water to remove any lingering lemon flavor.
3
Squeeze the muslin cloth thoroughly to remove all excess whey, leaving you with a solid ball of chena.
Step 2— Knead and Shape
1
Transfer the chena to a large bowl and break it apart. Using the base of your palm, knead the chena for at least 20 minutes until it achieves a smooth, creamy, and lumpless texture.
2
Divide the dough into equal portions. Roll each portion into a small ball and then gently elongate it into a cylindrical shape.
Step 3— Cook in Sugar Syrup
1
In a wide pan, combine the sugar and water. Boil the mixture until the sugar has fully dissolved.
2
Add the rose essence to the syrup.
3
Gently place the prepared chena cylinders into the syrup. Cover the pan with a lid and cook on medium flame for 10 minutes.
4
Once cooked, remove the pieces and set them aside.
Step 4— Prepare the Khoya Filling
1
Place the unsweetened khoya in a pan over low heat and stir until it softens.
2
Add the sugar, cardamom powder, and saffron milk. Continue to cook, mixing well, until the filling thickens into a nice, spreadable mass.
Step 5— Assemble and Garnish
1
Carefully make a small slit in the center of each cooked cham-cham cylinder.
2
Stuff a small amount of the prepared khoya mixture into each slit and smooth it out.
3
Garnish each piece with a cherry on top. For an extra touch, sprinkle with chopped pistachios and saffron strands. Your homemade cham-chams are ready to serve!
