Cham Cham Recipe: A Delightful Bengali Sweet

Cham Cham is a soft, spongy, and incredibly tasty dish that you’ve definitely heard of if you enjoy Indian sweets, especially Bengali specialties. This classic Bengali dessert is created with chhena (cottage cheese) and is soaked in sugar syrup. It is renowned for its delicate flavor and light texture. It is frequently fashioned like ovals or cylindrical rolls, and khoya (mawa) or grated coconut are used as garnish.

This blog post will provide you with a comprehensive, step-by-step tutorial on making the authentic, tasty, and flawlessly soft cham cham at home, just like it is in Bengal.

Table of Contents

What is Cham Cham, exactly?

The traditional Bengali dessert, cham cham (also called Chomchom), comes from West Bengal, India. It is prepared with fresh cottage cheese, or chhena, which is boiled, formed into oval or cylindrical shapes, and then dipped in a sweet syrup. For extra taste and richness, these candies are occasionally covered in khoya, coconut, or even saffron. Due to its reputation for having a smooth, moist feel, cham cham is a favorite beverage for special occasions like festivals.

Let’s go into the specifics of how to make this delicious delicacy at home now!

Concoction of Cham Cham

Regarding the Cham Cham:

One liter of full-fat milk, used to make cottage cheese or chhena.

One-half cup sugar (for chhena)

One teaspoon vinegar or lemon juice (to curdle the milk)
Optional: ¼ teaspoon baking soda (for softness)
2 to 3 tablespoons maida all-purpose flour
One tablespoon of cornflour (optional; extra binding)
An optional pinch of cardamom powder for flavor

Concerning the Sugar Syrup:

One and a half cups sugar

Two cups of water

– 1–2 crushed cardamom pods

A small amount of saffron threads, optional for color and flavor

Regarding the Garnish:

1/4 cup finely grated coconut (used to roll the Cham Chams).
2 tablespoons of optional khoya (for coating)
Rose petals, almonds, or pistachios as garnish (optional)

Easy Recipe for Cham Cham

Step 1: Prepare the Cottage Cheese, or Chhena.

Boil the Milk : In a heavy-bottomed pan, begin by bringing the full-fat milk to a boil. To keep the milk from burning at the bottom, stir it often. Reduce the heat as soon as the milk begins to boil.
Curdle the Milk : Stir the milk gently and gradually add 1 tsp of vinegar or lemon juice. The milk will start to separate into liquid whey and firm curds. Turn off the heat when the whey and curds have entirely separated.
Drain the Curds: To remove the whey, drain the curds and whey through a fine sieve or muslin cloth. To get rid of any sour taste from the vinegar or lemon juice, gather the cloth and give the chhena a quick washing in cold water.
Hang the Chhena : To drain the remaining whey, tie the muslin cloth and hang it for approximately half an hour. The chhena should be somewhat damp but not drenched.
Knead the Chhena: After draining, take the chhena out of the cloth and give it a good kneading for ten to fifteen minutes. There should be no lumps in the chhena; it should be smooth and soft. To improve binding, you can add a small amount of cornflour or all-purpose flour (maida) if it feels sticky.

Step 2: Construct the Cham Cham

Prepare the Dough: To the kneaded chhena, add baking soda and a little teaspoon of cardamom powder (if using). The baking soda adds to the sponginess of the Cham Cham. Repeatedly knead for a few minutes until it becomes soft and smooth.
Form the Cham Cham : Separate the chhena dough into approximately 1-1.5-inch-long, equal sections. Form them into cylinders or ovals. If you want a more conventional appearance, you can also slightly flatten them on top.

Cook the Cham Cham in Sugar Syrup (Step 3)

Build the Syrup with Sugar: Combine 1 ½ cups sugar and 2 cups water in a pan. Add the crushed cardamom pods and, if using, the saffron threads. After bringing the mixture to a boil, simmer it for five minutes. Though not overly sticky, the syrup should have a modest thickness.
Prepare the Cham Cham: Heat the sugar syrup until it simmers gently. Drop the formed chunks of Cham Cham into the simmering syrup with care. Place a lid on the pan and cook the Cham Cham for twenty to twenty-five minutes on medium heat. As the Cham Cham absorbs the syrup, it will swell and puff up during this period.
Twist the Cham Cham: To guarantee even cooking, turn the Cham Cham pieces after about ten minutes. They need to get luscious and supple.
Let It Rest: After the cham cham is cooked, take it off the heat and leave it in the syrup for ten to fifteen more minutes so that the flavors can thoroughly infuse into it.

Step 4: Present and Garnish

Prepare the Garnish: You can make the garnish while the Cham Cham is soaking in the syrup. If desired, coat the cham chams with crumbled khoya or roll them in freshly grated coconut. For an exquisite finishing touch, you can also add some finely chopped almonds, pistachios, or even rose petals on top.
Serve : You can serve the Cham Cham chilled or room temperature after it has soaked and the syrup has been absorbed. It can also be kept for two to three days in the refrigerator.

Advice for the Ideal Cham Cham

Use Full-Fat Milk: To ensure that your Cham Cham turns out rich and creamy, use full-fat milk whenever you make the chhena.
Knead the Chhena Well: Your Cham Cham will be softer and smoother the more you knead the chhena. Verify that the dough is lump-free and that it feels soft and pliable.

Avoid Overcooking: If the cham cham is cooked too long in the syrup, the result will be chewy or hard candies. Make sure you give it a gentle simmer and let the proper length of time to soak.

Add Cardamom or Saffron: The Cham Cham gains a lovely flavor and smell when cardamom or saffron is added. If you want to improve the taste, don’t omit this step.

Common Cham Cham Variations

Rose-flavored Cham Cham: To give the sugar syrup a pleasant, flowery twist, add a few drops of rose water.
Chocolate Cham Cham: For a chocolate-flavored take on this classic treat, coat the Cham Cham in melted chocolate and freeze it.
Fruit-flavored Cham Cham: For a seasonal touch, you can add fruit extracts, such as orange or mango.

Final Thoughts

A stunning and decadent Bengali treat, cham cham is ideal for any celebration, wedding, or intimate get-together with family. It is an appealing treat because of its airy, spongy structure and sweet syrup soak. You can bring the flavors of Bengal to your kitchen and make this traditional treat at home with a little perseverance and practice. Don’t forget to share your homemade cham cham with your loved ones as you enjoy it!

Have fun in the kitchen!

How do I store leftover Rose-Flavored Cham Cham?

To store leftover Cham Cham, place it in an airtight container and refrigerate. It will stay fresh for up to 2-3 days. The syrup keeps the Cham Cham moist, but if you want to store it for longer, you can freeze it after they have cooled down. Just make sure to thaw them in the fridge or at room temperature before serving.

How do I make sure the Cham Cham stays soft and spongy?

To ensure the Cham Cham stays soft, knead the chhena well for at least 10-15 minutes. You should also cook the Cham Cham in the sugar syrup on low heat, as high heat can make them hard. Once they’re done, let them rest in the syrup for at least 15 minutes so they can absorb enough liquid and become soft.

How can I adjust the sweetness of Cham Cham?

If you prefer a less sweet dessert, you can reduce the sugar content in the syrup. Try using about 1 cup of sugar instead of 1 ½ cups. The Cham Cham will still soak in enough syrup, but the sweetness will be more balanced. Additionally, you can reduce the sugar in the chhena mixture if you like it less sweet.

Can I make this recipe without rose water?

Yes, you can skip the rose water and still enjoy delicious Cham Cham. You can replace it with cardamom water, kesar (saffron) water, or even a little vanilla essence for a different flavor profile. Alternatively, you can use another floral water like orange blossom water.