Cham cham sweet recipe

Ingredients

To make paneer or chena

• 4 cups milk
• 1 to 2 tbsp lemon juice or vinegar diluted with 4 tsp water

For the sugar syrup

• 1 ¼ cup sugar
• 3 ¼ cups water
• ¼ tsp cardamom powder or elaichi or rose water

For garnishing

• 4 tbsp desiccated coconut
• 4 tbsp Milk solids – mawa or khoya
• 1 tbsp sugar (powdered, adjust to suit your taste)
• 4 tbsp pistachios chopped finely

Steps

Preparation

1. Bring the milk to a boil over a medium flame. Stir in diluted lemon juice as needed until the milk has curdled completely.
2. Add ice cubes or ice-cold water to the curdled milk, then drain through a muslin cloth.
3. Rinse under running water, then squeeze excess water out of the chenna.
4. Leave it hanging for about 45 minutes.
5. Knead thoroughly for 3 to 4 minutes, until smooth, then shape into 8 to 10 oval balls.

How to make cham cham sweet

1. Put sugar and water in a pot to make the syrup and bring to a boil. Once it begins boiling, add cardamom powder and cham cham. Maintain a consistent boil.
2. Cover and cook over moderately medium heat for 8 to 9 minutes, keeping the heat at a level that maintains a consistent boil.
3. After a while, move the cham cham to a plate and cool completely.
4. Make a lengthwise slit in each.
5. Mix mawa with powdered sugar to make the stuffing.
6. Fill the cham cham with the mawa stuffing and sprinkle chopped pistas over the mawa.
7. Coat them by rolling in desiccated coconut.
8. Serve the cham cham chilled.