Ingredients:
- 450 gms Paneer
- 4 cups Water
- 2 cups Sugar
- 2-3 tbsp Rose Water
- 2-3 drops Rose colour essence (for adding pink colour to the sweet)
- 200gms Fresh Thickened/ Double Cream
- Grinded coconut for garnishing
Steps:
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, water and few drops of rose colour essence 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 coconut and dry fruits of your favourite and serve.