Cham Cham recipe

A lovely Bengali sweet Cham Cham. West Bengal offers a vivid variety of rich delicacies for  every palate. Some people call them pleasure boats. Some people use  the name cham-cham as a term of endearment for their loved ones. Its very easy to make as well. Once you curdle the milk and give desired shape to rosogullas , only thing left is to make the filling in between.


  • 4 cups milk
  • 2 tbsp vinegar
  • 1 tbsp All purpose flour/Maida
  • 1.5 cups Sugar
  • 8 cups water
  • 2 pods Cardamom
  • 1 tsp clarified butter/ghee
  • 1/4th cup milk
  • 2 tbsp cream
  • 1/2 cup milk powder
  • some saffron strends
  • 1 tbsp powdered sugar
  • 2 tbsp of desiccated coconut
  1. Boil 4 cups of milk and add 2 tbsp of  vinegar and stir well. The milk curdles.
  2. Drain curdled milk in a muslin cloth and rinse with cold water once.
  3. Squeeze gently and hung the curdled milk in muslin cloth for 30 mins.
  4. After 30 mins knead it for 8 mins. Then add 1 tbsp maida/all purpose flour and knead for another 2 mins.
  5. Make small balls either circle shape or oval shape without any cracks.
  6. Boil 1.5 cups of sugar and 8 cups of water together for 10 mins. Then, add 2 cardamom pods.
  7. Add the ball you prepared in this boiling sugar syrup and cover it and cook for 15 mins.
  8. Rosogullas are ready. Let the rosogullas get cool completely at room temperature.
  9. Take 2 tbsp of milk and add saffron strands in it and keep it aside.
  10. In a pan add 1 tsp of ghee, 1/4th cup of milk, 2 tbsp of cream and 1/2 cup of milk powder. Mix well. When it thickens add saffron milk and 1 tbsp of powdered sugar and mix well. Stir continuously.
  11. It thickens and leaves the sides of the pan. Then let it get bool completely at room temperature.
  12. Take rosogulla and slit it from center. Fill 1 tbsp of cream filling in between and gently roll them in desiccated coconut.
  13. Cham-Cham is ready. If you like little cold bengali sweets, keep it in refrigerator before serving.