Cham Cham Origin
Cham Cham is a cherished dessert originating from Bengal, renowned for its delightful taste. It is crafted using fresh chenna, or Indian cottage cheese,
made from boiling full-cream milk. The resulting chenna is then meticulously curdled, cooled, and hung to remove excess moisture. This process forms the foundation for the soft, spongy texture characteristic of a perfect Cham Cham. The heart of the sweet is a creamy filling, often malai mawa, adding a rich, melt-in-your-mouth experience. While various fillings can be experimented with, malai mawa remains a classic choice.
Essential Ingredients
To create Cham Cham, several key ingredients are needed. First, you'll require 1 litre of full cream milk to make the chenna. The curdling process typically involves 1–2 tablespoons of lime juice. Next, you'll need 2 cups of sugar and 4 cups of water to prepare the sugar syrup. Saffron milk (2 tablespoons) adds a touch of color and aroma. Fine rava or sooji (1.5 tablespoons) is mixed into the crumbled chenna to bind the dough. Adding 1–2 teaspoons of milk or milk powder will help make a smooth dough. Additionally, 2 teaspoons of powdered sugar are used for kneading with the chenna dough. A pinch of cardamom powder flavors the malai mava filling, while 2–3 cardamom pods are added to the sugar syrup. Finally, chopped dried fruits and coconut powder are used for garnish.
Chenna Preparation
The chenna preparation is a crucial step in making Cham Cham. Start by boiling 1 litre of full-cream milk. Once it reaches a boil, curdle the milk with 1 or 2 tablespoons of lime juice. Allow the milk to cool slightly, and then drain the whey from the chenna using a muslin cloth. Hang the chenna in the cloth for about an hour to remove excess water. This process results in a firm but pliable chenna, which is essential for achieving the desired texture of Cham Cham.
Malai Mawa Filling
The creamy malai mawa filling adds a luscious dimension to the Cham Cham. To prepare this, heat 1 tablespoon of ghee. Add 1/2 cup of milk powder, a pinch of cardamom powder, and 2 tablespoons of saffron milk. Incorporate 1 tablespoon of powdered sugar, and gradually add 1/4 cup of milk to create a smooth, creamy consistency. This filling will be used to stuff the Cham Cham, providing a burst of flavor in every bite. Ensure all ingredients are well combined and the filling is not overly thick.
Sugar Syrup Prep
The sugar syrup is essential for cooking the Cham Cham and imparting its sweetness. Combine 2 cups of sugar with 4 cups of water in a pan. Add 2–3 cardamom pods to the syrup for extra flavor. Bring the mixture to a boil and let it simmer until it thickens slightly. The syrup should be of the right consistency, not too thin or too thick, as this affects the final texture of the Cham Cham. The syrup’s temperature is critical, as it cooks the cham cham.
Cham Cham Assembly
Knead the prepared chenna with 1.5 tablespoons of sooji, 2 teaspoons of powdered sugar, and a few drops of milk (or milk powder) until the dough is smooth. Divide the dough into equal portions and shape them into oval or cylindrical shapes. Gently flatten each piece slightly. Make a small indentation in the center of each Cham Cham and fill with the prepared malai mawa filling. Seal the edges carefully. Add the prepared cham cham to the boiling sugar syrup. Allow the cham cham to cook until it floats to the top, which indicates they are cooked, usually, this takes 15-20 minutes.
Garnishing & Serving
After the Cham Cham are cooked in the sugar syrup, remove them and allow them to cool slightly. Garnish the Cham Cham with chopped dried fruits, such as pistachios or almonds, and roll them in coconut powder for a final touch of texture and flavor. The addition of saffron milk provides a beautiful color and aroma. Serve the Cham Cham chilled or at room temperature. This classic Bengali sweet is perfect for festivals, celebrations, or as a delightful dessert anytime. Enjoy your homemade Cham Cham!
