Cham Cham

Cham Cham: Chomchom, cham cham, or chum chum is a traditional Bengali sweet that is popular in Bangladesh, India, and Pakistan. It comes in a variety of colours, mainly light pink, light yellow, and white. It is sometimes coated with coconut flakes as a garnish. The main ingredients for cham cham are flour, cream, sugar, saffron, lemon juice, and coconut flakes.

Ingredients (serves 8):

• 5 cups milk
• Juice of 2 lemons
• 2 cups sugar
• 1 tbsp corn starch
• A pinch yellow food colour
• Dried shredded coconut, for rolling the cham cham
• Water, as required

Method:

• Boil the milk on medium heat.
• Remove the boiled milk from heat.
• Stirring continuously, add in the lemon juice 1 teaspoon at a time.
• Stir, till the all of the milk curdles.
• Strain the milk curds in a muslin cloth.
• Wash the chenna (milk curds) under running water, to remove the sourness of the lemon.
• Press to remove the excess water from the chenna.
• Take the strained chenna in a bowl.
• Add in the corn starch and yellow food colour.
• Mix well, to make a smooth dough.
• Divide the chenna dough into 8 equal parts.
• Roll each chenna dough part into an oval shape.
• Keep aside.
• Mix 2 cups sugar with 4 cups water, in a pressure cooker.
• Boil the sugar-water mixture on high heat.
• Add the rolled out chenna balls, one at a time, to the boiling sugar-water mixture.
• Cove the pressure cooker without the pressure weight.
• Cook for 15 minutes.
• Remove the cover of the pressure cooker.
• Cool the cooked cham cham to room temperature.
• Refrigerate the cham cham for 3-4 hours.
• Remove each cooled cham cham from the sugar syrup and roll them in the dried shredded coconut.
• Serve mouth watering cham cham, chilled.

If you have any queries regarding the Cham Cham recipe, please leave a comment.