Ingredients

• 1 liter - full cream milk
• 1 tsp - vinegar/lime juice
• 2 cups - sugar
• 4 cups - water
• 2 tbsp - corn flour
• For stuffing:
• 1 cup - chopped nuts (almonds, cashews, walnuts, raisins etc.)
• 1 tbsp - almonds, sliced
• 1/4 cup - coconut, desiccated
• 1/2 cup - pitted dates
• 2-3 green cardamoms

How to Make Cham Cham (Bengali Sweet )

• Boil milk in a pan.
• Let it cool a little and then add vinegar and stir it.
• When all milk is curdled, remove from heat.
• Wash it under running water and set aside.
• This is called Chenna.
• Add corn flour in the Chenna and mix it till smooth.
• Make 8 round balls from it.
• Give them oval shape and set aside.
• Boil 4 cups of water in a pan or pressure cooker.
• Add 2 cups sugar and boil for 2 minutes.
• Place the Cham Cham in it and cook for 15-20 minutes in a pan or 1 whistle in pressure cooker.
• Let it soak in the sugar syrup for 1 hour or till it's cooled.
• For stuffing:
• Dry roast the nuts in a pan, add desiccated coconut and cook for 1 minute.
• Cool it and add cardamoms and pitted dates.
• Grind this mixture and set aside.
• Take out the Cham Cham from syrup.
• Make a slit in the centre and fill a tbsp full of stuffing in it.
• Repeat the process for rest.
• Garnish with chopped almonds.
• Serve chilled.
• Recipe Courtesy: Cooking With Sapana