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Cham Cham is a beloved Bengali sweet crafted from fresh chhena and soaked in aromatic syrup. This iconic dessert is a highlight of family celebrations and a pride of Bengali culinary tradition.
Bring whole milk to a simmer over medium heat, stirring frequently to prevent scorching.
Add lemon juice slowly while stirring until the milk curdles and separates into chhena and whey.
Drain the chhena through a muslin or cheesecloth, rinse under cold water, then squeeze out excess moisture gently for a soft yet non-wet texture.
Transfer chhena to a bowl, add semolina and flour, then knead for 6-8 minutes until smooth, avoiding over-kneading to prevent toughness.
Divide the dough into 8 equal pieces, roll each into a smooth oval shape.
Combine sugar, water, and cardamom in a wide pan; bring to a boil, then simmer for 5 minutes to infuse aroma.
Gently add the shaped cham cham to the simmering syrup, cover, and cook on medium-low heat for 35-40 minutes, turning gently once halfway for even cooking.
Turn off heat, add rose water, and let cham cham cool in the syrup for at least 1 hour to absorb flavor.
Carefully lift cham cham from syrup, roll in shredded coconut, and serve lightly chilled.
