Cham Cham

Instructions

1. Make the Cottage Cheese (Chhana)
   Bring the milk to a boil in a large, heavy-bottomed pan. Once it starts boiling, reduce heat and add lemon juice or vinegar one tablespoon at a time until the milk curdles completely and whey separates. Turn off the heat and let it sit for 5 minutes.
2. Strain and Prepare the Cheese
   Line a colander with cheesecloth or muslin cloth and pour the curdled milk into it. Rinse the chhana (cottage cheese) under cold water to remove the sourness from lemon juice. Gather the edges of the cloth and squeeze out excess water. Hang the bundle for 30 minutes to drain completely.
3. Knead the Dough
   Transfer the chhana to a flat surface or plate. Add the all-purpose flour and knead the mixture for 8-10 minutes until it becomes smooth and soft. The dough should not be sticky but pliable. If using food coloring, add it now and knead until evenly distributed.
4. Shape the Cham Cham
   Divide the dough into equal portions and shape them into oval or cylindrical shapes. You should get approximately 12-15 pieces depending on your preferred size. Make a small indentation in the center of each piece with your thumb.
5. Prepare the Sugar Syrup
   In a wide pan, combine sugar and water. Bring it to a boil, then add the crushed cardamom pods and saffron strands (if using). Simmer the syrup for 5 minutes until it thickens slightly but remains flowing.
6. Cook the Cham Cham
   Carefully slide the shaped cham cham pieces into the simmering sugar syrup. Cover and cook on medium-low heat for about 15-20 minutes, occasionally turning them gently to ensure even cooking. They will expand slightly as they cook.
7. Finish and Flavor
   Once cooked, turn off the heat and add the rose water to the syrup. Let the cham cham cool in the syrup and then refrigerate for at least 4 hours or overnight for the flavors to develop and the sweets to absorb the syrup properly.
8. Garnish and Serve
   Before serving, gently remove the cham cham from the syrup and place them on a serving plate. Fill the indentations with chopped pistachios and sprinkle with desiccated coconut. Pour a little syrup over each piece if desired. Serve chilled.