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Loading...Cham Cham is a beloved Bengali mithai made from fresh chhena shaped into oblong barrels, stuffed with sweetened khoya, simmered in fragrant sugar syrup, and finally dressed in a luscious saffron-cardamom cream. Each piece is soft, spongy, and milky, with a delicate floral sweetness that melts on the tongue. Serve chilled for the ultimate festive dessert experience.
Prep Time40 mins
Cook Time35 mins
Total Time75 mins
Servings4
Yield8-10 pieces
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 16 gFat
- 9 gSaturated Fat
- 48 gCarbs
- 1 gFiber
- 42 gSugar
- 12 gProtein
- 95 mgSodium
- 290 mgPotassium
- 360 mgCalcium
- 0.6 mgIron
- 2 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the Chhena (Fresh Curdled Cheese)
- 1 liter whole full-fat milk
- 3 tablespoons fresh lemon juice
- 1/2 cup water
- Pinch of salt
For the Sugar Syrup
- 1.5 cups granulated sugar
- 4 cups water
- 3 green cardamom pods, lightly crushed
- 8-10 saffron strands
For the Khoya Stuffing
- 1/2 cup crumbled khoya or mawa
- 2 tablespoons powdered sugar
- 1/4 teaspoon green cardamom powder
- 6 pistachios, finely chopped
For the Saffron Cream Coating
- 1/2 cup thick heavy cream
- 2 tablespoons condensed milk
- 1/4 teaspoon cardamom powder
- A few saffron strands soaked in 1 tablespoon warm milk
- Chopped pistachios and almonds for garnish
Directions
- Bring the milk to a gentle boil in a heavy-bottomed pan, then lower the heat. Mix the lemon juice with the water and stir it into the milk until the curds fully separate from the green whey, about 2-3 minutes. Strain through a muslin cloth, rinse the curds under cold water to remove any lemony taste, and squeeze out excess water.
- Tie the muslin into a bundle and hang it for 30 minutes to drain; the chhena should be moist but not wet. Transfer to a clean surface and knead vigorously with the heel of your palm for 8-10 minutes until silky, smooth, and free of granules.
- Meanwhile, combine the sugar, water, cardamom, and saffron in a wide pan. Bring to a boil and simmer for 5 minutes until slightly thickened. Divide the chhena into 8-10 equal portions and roll each into a smooth oval or barrel shape about 2 inches long.
- Mix the khoya, powdered sugar, cardamom, and chopped pistachios in a small bowl. Flatten each chhena piece gently, place a teaspoon of khoya filling in the center, and carefully seal the edges back into a smooth barrel shape, ensuring no cracks remain.
- Lower the stuffed chhena barrels one by one into the simmering syrup. Cover and cook on medium heat for 12-15 minutes, gently shaking the pan occasionally so they puff up and absorb the syrup. They should double in size and feel spongy when pressed.
- Remove the pan from heat and let the barrels cool completely in the syrup, allowing them to soak up more flavor. Once cool, lift them out with a slotted spoon and place on a plate.
- Whisk the heavy cream, condensed milk, cardamom, and saffron-milk together until smooth and lightly thickened. Arrange the cham cham on a serving dish and generously spoon the saffron cream over each piece.
- Garnish with chopped pistachios and almonds, scatter a few extra saffron strands, and chill for at least 1 hour before serving so the cream sets and flavors meld.
Cook’s Notes
- Kneading the chhena is the most crucial step—under-kneaded chhena will crack during cooking, while over-kneaded chhena becomes rubbery; stop when it feels like soft dough.
- Always cook the barrels in a wide pan so they have room to expand; overcrowding will cause them to flatten or break.
- For a richer version, swap half the cream for thick sweetened khoya sauce simmered with saffron.
- Khoya can be replaced with ricotta cheese dried in a pan for 10 minutes, though traditional khoya gives a far superior flavor.
- These sweets keep well refrigerated for 3-4 days in an airtight container; add the cream coating only just before serving for the freshest texture.
