Channa Preparation:

• For making channa, please see my another post-How to make channa. 
• To test if sufficient water has been removed out of the paneer, take a little piece of paneer in your palm and rub with your fingers. You should be able to make a firm but smooth ball, after 15-20 seconds of rubbing.
• Place the drained channa on a dry, clean surface and knead it for 8-10 minutes until it rolls into smooth soft dough.
• Then mix few drops of red food color. Knead again until mix the color well with channa.

Making Sugar Syrup:

• Boil sugar and water in a wide sauce pan.
• Add cardamon and rose water.
• Keep stirring until sugar dissolve completely.
• Use a large pan as the cham cham will double in volume while cooking in the syrup.
• Keep on a low heat and start making cham cham.

Making Cham Cham:

• Divide the mixture into 10 equal parts. Keep aside.
• Flatten each portion between the palms of our hands and shape them into ovals, taking care to see that there are no cracks on the surface.
• Add the cham cham carefully to the sugar syrup and bring to boil it again.
• Then turn down the heat to medium and cover the pot. Cook for 10 minutes.
• Open the cover of the pan, turn the cham chams over and cook for another 10 minutes.
• Check to see if the cham chams appear firm but sponge-like.
• Turn off the heat and let sit for 10 more minutes.
• Remove the cham chams from the syrup.
• Serve chilled!

Garnish:

• Roll the cham chams in dry coconut or mawa.