Cham cham sweet is a variation to the bengali rasgulla. This is one of the varieties available in Sweet stalls in India.

Recipe Snapshot

  • Prep time: 30 minutes
  • Cook time: 20 minutes
  • Total time: 50 minutes
  • Yield: 8 · 8 sweet cham cham
  • Category: Dessert
  • Cuisine: Bengali

Ingredients

  • 4 cups milk
  • 1 to 2 tbsp lemon juice (or vinegar diluted with 4 tsp water)
  • 1 ¼ cup sugar
  • 3 ¼ cups water
  • ¼ tsp cardamom powder (or elaichi or rose water)
  • 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)

Method

Preparation

  1. Boil milk on a medium flame. Add diluted lemon juice to the pot and stir. Use as needed until the milk curdles completely.
  2. Add ice cubes or ice cold water to the curdled milk. Drain it off to a muslin cloth.
  3. Rinse it under running water. Squeeze excess water from the chenna.
  4. Hang it for about 45 minutes.
  5. Knead it well for 3 to 4 minutes until smooth. Make 8 to 10 oval shaped balls.

How to make cham cham sweet

  1. Make sugar syrup by adding sugar and water to a pot. Bring it to a boil. When it begins to boil, then add cardamom powder and cham cham. The syrup must be boiling consistently.
  2. Cover and cook on a moderately medium heat for 8 to 9 minutes. The heat must be such that the syrup is boiling consistently.
  3. After a while, transfer the cham cham to a plate and cool completely.
  4. Slit them length wise.
  5. Make mawa stuffing by mixing mawa with powdered sugar.
  6. Stuff the cham cham with this mawa. Sprinkle chopped pistas on the mawa.
  7. Roll them in desiccated coconut.
  8. Serve cham cham sweet chilled.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.