Rose Cham cham/Pink Cham cham


Rose Cham Cham or Pink Cham Cham is a tradirional and classic Bengali Misty. It is made with freshly prepared chhana.

Pink Cham Cham

Rose ChamCham

Rose Cham cham/Pink Cham cham

By March 26, 2016

Author: Zurana
Recipe type: Dessert/Misty
Cuisine: Bangladeshi, Indian
Serves: 5 people

Prep Time : 20 minutes. Cook Time : 30 minutes Yield : 10 cham cham



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!



Pink Cham Cham

Rose ChamCham

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