By Akshara
November 4, 2026
Cham cham is a classic Bengali sweet prized for its spongy texture and juicy sweetness. This modified version uses fresh homemade chenna (cottage cheese) steamed and steeped in a fragrant syrup sweetened with monk fruit sweetener instead of refined sugar. Light, aromatic, and completely guilt-free, it allows health-conscious and diabetic guests to indulge during Diwali 2026 celebrations.
1 litre full-fat milk  2 tablespoons lemon juice diluted with 2 tablespoons water (for curdling)  3/4 cup monk fruit sweetener (granulated)  3 cups water  3 green cardamom pods, lightly crushed  A few saffron strands and dried rose petals for garnish  1 tablespoon pistachios, finely chopped
Bring milk to a boil, turn off the heat, add the diluted lemon juice to curdle, then strain the chenna through a muslin cloth and rinse with cold water to remove any residual acidity.
Squeeze out excess water thoroughly, transfer the chenna to a plate, and knead gently with the heel of your hand for six to eight minutes until smooth and non-greasy, then shape into small oval logs.
Combine water, monk fruit sweetener, crushed cardamom, and saffron strands in a wide pressure cooker or deep pot, bringing the liquid to a rolling boil.
Gently drop the chenna logs into the boiling syrup, cover tightly, and cook for twelve to fifteen minutes on high heat until the cham chams double in size, then let them cool in the syrup before garnishing with chopped pistachios.