Chamcham
Chamcham, from above
VegWest Bengal and Bangladesh

Chamcham

Oval chhena pillows, syrup soaked and rolled in mawa. Bengal's sweet shop showstopper.

90 minTime
8 gProtein each
mildSpice
From Porabari to every mishti shop2 chapters · 1 min read

Make it your way

Grandma's wayFirm chhena ovals, saffron syrup, mawa coat.
The original
383kcalsame
8 gproteinsame
0 gfibresame
90minutessame

Classic chamcham.

Per serving, worked out from the ingredient table.

Ingredients

5 servings
Chhenafrom 1 litre full cream milk
Maida (all-purpose flour, plain flour)1 tbsp
Sugar1½ cups, for the syrup
Water4½ cups, for the syrup
Cardamom3 pods, crushed
Saffrona few strands
Khoa¼ cup, grated, for coating

Method

5 steps
  1. 1Hang fresh chhena for 40 minutes, then knead with the maida for 8 minutes.
  2. 2Shape 10 smooth ovals about 5 cm long.
  3. 3Boil the sugar, water and cardamom in a wide pot. Slide in the ovals, cover and boil hard for 20 minutes.
  4. 4Uncover, add saffron and simmer 15 minutes more until the syrup thickens slightly.
  5. 5Cool in the syrup for 2 hours, lift out, press lightly and roll in grated khoa.
Serve it like this

Serve two chilled ovals on a small steel plate, dusted with extra mawa and a pistachio sliver, with a spoon of syrup.

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Make it a meal

What goes with Chamcham: a bread or rice, a side, something to drink and something sweet.

Bread or rice Luchi45 min
A little snack Beguni25 min
A little snack Kolkata fish fry50 min
To drink Masala chai10 min
To drink Lebu cha6 min
Something sweet Rasgulla60 min
Something sweet Mishti doi50 min
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