Cham cham

Cham cham is a popular sweet from the Indian subcontinent, more specifically from the regions of Bengal and Odisha. It is also known as chom chom and is often served at festivals and special occasions.

History

The origin of cham cham is believed to be in the eastern regions of the Indian subcontinent, particularly in Bengal and Odisha. The sweet is said to have been invented in the 19th century, during the period of British Raj. It is one of the many varieties of sweets that were created during this time, which is often referred to as the "golden age of Bengali sweets".

Preparation

Cham cham is made from milk, sugar, and lemon juice. The milk is first boiled and then curdled with the lemon juice. The curdled milk is then strained and the resulting cheese (known as chhana) is kneaded until it becomes smooth. The kneaded chhana is then shaped into oval or cylindrical pieces, which are boiled in sugar syrup until they become soft and spongy. The cham cham is then flavored with rose water, cardamom, or saffron, and garnished with pistachio nuts or coconut flakes.

Varieties

There are several varieties of cham cham, which differ in color, flavor, and garnish. The most common variety is the white cham cham, which is flavored with rose water. There is also a yellow variety, which is flavored with saffron, and a pink variety, which is flavored with rose water and garnished with pistachio nuts. In addition, there is a variety known as malaicham cham, which is filled with a creamy mixture of chhana and sugar.

Cultural significance

Cham cham is often served at festivals and special occasions in the Indian subcontinent. It is particularly popular during the festival of Diwali, when it is often given as a gift. In addition, cham cham is often served at weddings and other celebratory events. Template:Indian-dessert-stub

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