Ricotta Cham Cham. | How to make Ricotta Cham Cham.

By Swapna Sunil  |  24th Mar 2017  |  
4.2 from 5 reviews Rate It!
  • Ricotta Cham Cham., How to make Ricotta Cham Cham.
Ricotta Cham Cham.by Swapna Sunil
  • Prep Time


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About Ricotta Cham Cham. Recipe

Cham cham aka Chom Chom is a popular Bengali dessert made using freshly made chenna and stuffed with variety of fillings like dry fruits , khoya and in my case its Ricotta. Cham cham does taste similar to rasgulla but the filling makes all the difference taking it to just another level. Its a simple and easy to make ahead dessert that definitely leaves one jaw stuck !

Ricotta Cham Cham. is an authentic dish which is perfect to serve on all occasions. The Ricotta Cham Cham. is delicious and has an amazing aroma. Ricotta Cham Cham. by Swapna Sunil will help you to prepare the perfect Ricotta Cham Cham. in your kitchen at home. Ricotta Cham Cham. needs 60 minutes for the preparation and 60 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Ricotta Cham Cham.. This makes it easy to learn how to make the delicious Ricotta Cham Cham.. In case you have any questions on how to make the Ricotta Cham Cham. you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Swapna Sunil. Ricotta Cham Cham. will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Ricotta Cham Cham.

Ingredients to make Ricotta Cham Cham.

  • 2 litres : Full fat whole milk.
  • 1/4 cup : vinegar
  • 2 tbsp : semolina
  • 3 cups : sugar
  • 2 litres : water
  • 150 gm : Ricotta cheese
  • 3/4 can : Condensed milk
  • Few strands saffron
  • 2 tbsp : Milk
  • Red glazed cherries (for garnish)

How to make Ricotta Cham Cham.

  1. Heat the milk in a deep pan. As it comes to a boil add in vinegar and turn off the heat.
  2. Within few seconds the milk curdles and whey starts to seperate.
  3. Strain the curdled milk using a colander lined with muslin cloth and wash under running water for a couple of times to remove the vinegar.
  4. Bring the edges together, squeeze water to an extent and tie the cloth at a height and let the water drip further for 20 minutes.
  5. Transfer chenna on to plate and Knead once using your palm with light pressure. Add semolina (sooji) and knead chenna further until it forms smooth ball and releases its oil.
  6. Divide into 20 equal parts. Take each portion in your hand and make smooth round ball and then give cylindrical shape.
  7. Heat pressure cooker on medium heat and add water and sugar. Stir and bring it to a boil covering with a lid.
  8. In boiling sugar syrup gently drop cham cham one by one and close the lid. Cook this on medium high heat for 2 whistles and turn off the heat. Let it cool down completely which might take about an hour
  9. By now cham cham will be more than double in size.Transfer the cham cham along with sugar syrup to another vessel and refrigerate for 30 minutes.
  10. Meanwhile start off with the filling : Add saffron strands to 2 tbsp of warm milk and set aside. In a microwave safe bowl add the ricotta cheese and condensed milk.
  11. Cook on full power in microwave for 12 to 14 minutes stirring in intervals until dry.
  12. Cool the mixture to touch and blend in a mixer until smooth adding the saffron milk. Later transfer this to a bowl.
  13. Take out cham cham from the refrigerator and sepearte the cham cham from sugar syrup. Place them on a plate.
  14. Make a slit in the centre of the cham cham and stuff with the creamy ricotta filling.
  15. Level out the filling and smooth out the top.
  16. Garnish with quartered cherry pieces.
  17. Sinfully delicious popular bengali dessert Cham cham is ready to sweeten your days and jazz up your moods.
  18. So without any further delay make and enjoy !

My Tip:

Ricotta can be substituted with mawa.

Reviews for Ricotta Cham Cham. (5)

Sarita Ahuja2 years ago


Manvi Chauhan2 years ago

Awesome dear, these are my favourite!

Neelam Barot2 years ago


sanju priya2 years ago


Sukhmani Bedi2 years ago


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