Recent Chamcham

How Cham Cham is Made:

1️⃣ Chhena (Paneer) Preparation:

Boil milk and curdle it using lemon juice or vinegar.

Strain the chhena (paneer) using a muslin cloth and rinse it with cold water.

Squeeze out excess water and let it rest for 30 minutes.

2️⃣ Kneading & Shaping:

Knead the chhena into a smooth, soft dough.

Shape into cylindrical oval logs (unlike round Rasgullas).

3️⃣ Boiling in Sugar Syrup:

Prepare a thin sugar syrup using water, sugar, and cardamom.

Add the Cham Cham pieces to boiling syrup and cook on medium flame for 20-25 minutes until they expand and become spongy.

4️⃣ Soaking & Cooling:

Let the Cham Cham soak in sugar syrup for at least 1 hour.

5️⃣ Stuffing & Garnishing (Optional):

Classic Cham Cham – Served as is, soaked in syrup.

Stuffed Cham Cham – Split in half and stuffed with sweetened khoya (mawa), cardamom, and chopped dry fruits.

Coated Cham Cham – Rolled in grated coconut, chopped nuts, or silver vark for a rich finish.

Different Variations of Cham Cham:

✅ Traditional Cham Cham – Served plain with sugar syrup.

✅ Dry Cham Cham – Stuffed and topped with khoya & nuts, no syrup.

✅ Coconut Cham Cham – Coated in desiccated coconut for extra flavor.