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Kheer Cham Cham !

Updated: Jul 22, 2021

Kheer Cham Cham is a Bengali sweet that is made with homemade cottage cheese cooked in sugar syrup and covered with Khoya (milk solids) and also covered with dry Mawa powder (dry milk powder).

Good quality full-fat milk will give good quality chena (cottage cheese) and later on soft tasty super cham cham. For this, you do not need too much dry Chena. Bit moist chena works the best for these sweets. Also, you do not need too much kneading this chena when it's dry enough. Light 5 mins of kneading are good to go.

Usually, it looks cylindrical and in the middle is stuffed with milk solids and covered with dry mawa powder. I made them slightly flat and topped them with khoya mixture and covered them with mawa powder. So that in each bite you get soft cham cham with lots of yummy khoya mixture.

Prep Time: 60 minutes Making Time: 60 minutes

Servings: 8 pieces


Chena or homemade Cottage cheese:

  • 4 cups whole milk (full cream)

  • 2 tbsp vinegar

Sugar syrup:

  • 1cup sugar

  • 4 cups water

  • 2 pods cardamom

Topping / Stuffing:

  • 1/2 cup khoya (Milk Solid)

  • 1/4 cup condensed milk

  • 1/2 cup mawa powder or milk powder

  • pinch of cardamom powder


  • 1/4 cup Mawa powder or milk powder

  • Cherries


  • First, prepare the chena by boiling the milk in a heavy bottom pan and curdling the milk with vinegar, and drain it completely.

  • Hang for 30 minutes.

  • After 30 minutes, start to knead the Chena for 5 minutes.

  • Until the chena is smooth in texture.

  • Then, make small oval shapes of chena.

  • In the meantime, in a deep wide bowl, add water, sugar, and cardamom pods and boil for 5 mins.

  • Then add oval-shaped chena balls and boil for 10 minutes in sugar syrup with the lid on.

  • Flip them carefully and cook for another 10 mins.

  • Turn off the heat and keep it aside until it cools completely.

  • In the meantime, make the Khoya mixture for the topping/stuffing.

  • In a pan, put grated khoya, milkmaid, and mawa powder on medium heat and mix well.

  • Take the cooked chena ovals from the syrup.

  • Press gently to squeeze the excess syrup out of the cham cham.

  • And, roll them in mawa powder or milk powder to cover well.

  • Topped with sweetened khoya mixture.

  • Garnish with cherries or dry fruits of your choice.

  • Serve soft yummy kheer cham chams.

Here is the full video :

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