Cham cham Recipe

Cooking Directions

• STEP 1.In a large pot, bring milk to a boil and add lemon juice to curdle it. Strain the curdled milk through a muslin cloth to separate the chenna.
• STEP 2.Knead the chenna until it becomes smooth and soft. Divide it into small portions and shape them into cylindrical or oval shapes.
• STEP 3.In a separate pot, prepare a sugar syrup by boiling water and sugar together. Add cardamom powder for flavor.
• STEP 4.Gently drop the chenna balls into the sugar syrup and cook on low heat for about 15-20 minutes, until they become soft and spongy.
• STEP 5.Remove the cham cham from the syrup and let them cool. Garnish with chopped nuts and serve chilled or at room temperature.

Cooking Tips

• Make sure to knead the chenna well to achieve a smooth texture for the cham cham.
• Cook the cham cham on low heat to ensure they cook evenly and become soft and spongy.
• You can add saffron strands to the sugar syrup for an additional flavor and aroma.

Storage and Serving

• Cham cham can be stored in an airtight container in the refrigerator for up to 3-4 days.
• Serve cham cham as a dessert after a meal or as a sweet treat during festivals and celebrations.