Ingredients:
• 450 gms Paneer
• 4 cups Water
• 2 cups Sugar
• 2-3 tbsp Rose Water
• A few strands of Saffron
• 200gms Fresh Thickened/ Double Cream
How to make Cham-Cham:
•Put the paneer in a bowl and knead it. Knead till all the lumps are removed and the paneer/cheese is absolutely smooth.
•Prepare sugar syrup by adding sugar and water in a pressure cooker and bring the mixture to a boil (without covering the pressure cooker).
•While the sugar syrup boils, divide the paneer dough into small oblong shaped balls and roll between your palms till smooth.
•Gently dip the balls to the sugar syrup and cover the pressure cooker. After the first whistle, wait for 8-10 minutes and then turn off the flame.
•Release the steam from the pressure cooker and allow the Cham-Chams to cool completely before touching them.
•When cool, pour the rose water and saffron strands on the Cham-Chams and chill for a few hours.
•When chilled, remove the Cham-Chams from the syrup and arrange in a platter.
•Whisk the fresh cream till thick and fluffy. Fill into an icing bag and pipe a swirl out (with a thick nozzle) onto each Cham-Cham.
•Garnish with slivers of your favorite dried fruit and serve.
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