Cham Cham

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Cham ChamCham Cham: Chomchom, cham cham, or chum chum is a traditional Bengali sweet that is popular in Bangladesh, India, and Pakistan. It comes in a variety of colours, mainly light pink, light yellow, and white. It is sometimes coated with coconut flakes as a garnish. The main ingredients for cham cham are flour, cream, sugar, saffron, lemon juice, and coconut flakes.

Ingredients (serves 8):

  • 5 cups milk
  • Juice of 2 lemons
  • 2 cups sugar
  • 1 tbsp corn starch
  • A pinch yellow food colour
  • Dried shredded coconut, for rolling the cham cham
  • Water, as required


  • Boil the milk on medium heat.
  • Remove the boiled milk from heat.
  • Stirring continuously, add in the lemon juice 1 teaspoon at a time.
  • Stir, till the all of the milk curdles.
  • Strain the milk curds in a muslin cloth.
  • Wash the chenna (milk curds) under running water, to remove the sourness of the lemon.
  • Press to remove the excess water from the chenna.
  • Take the strained chenna in a bowl.
  • Add in the corn starch and yellow food colour.
  • Mix well, to make a smooth dough.
  • Divide the chenna dough into 8 equal parts.
  • Roll each chenna dough part into an oval shape.
  • Keep aside.
  • Mix 2 cups sugar with 4 cups water, in a pressure cooker.
  • Boil the sugar-water mixture on high heat.
  • Add the rolled out chenna balls, one at a time, to the boiling sugar-water mixture.
  • Cove the pressure cooker without the pressure weight.
  • Cook for 15 minutes.
  • Remove the cover of the pressure cooker.
  • Cool the cooked cham cham to room temperature.
  • Refrigerate the cham cham for 3-4 hours.
  • Remove each cooled cham cham from the sugar syrup and roll them in the dried shredded coconut.
  • Serve mouth watering cham cham, chilled.

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Cham Cham
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