Rose Cham cham/Pink Cham cham
- 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!
- Roll the cham chams in dry coconut or mawa.