Cham Cham Recipe
Welcome to my Ayurveda & Yoga blog! I’m Evangeline and I’m an RMT and holistic health coach. I started my blog during covid to stay connected to my clients and share my love of cooking healthy, AYURVEDIC INSPIRED meals.
Ayurvedic cooking is a conscious approach to preparing and cooking tasty, nutritious, balanced meals using spices and herbs, and taking into consideration the external conditions- the season, time of day, and how you are feeling and the state of your health.
This is a take on a traditional Indian dessert, without having to boil the paneer in a sugar water solution, inspired by my Ayurvedic teacher, Vaidya Mishra.
On the days I make paneer, I leave a bit on the side and store in the fridge to make last minute cham chams. Paneer stays fresh in the fridge for about five days.
Since this recipe does not involve boiling cham cham balls in sugar syrup, it is filling, yet has the soft texture of paneer. The honey gives it the perfect sweetness. My little one loves this cham cham and he likes helping out too, mashing up the pistachios, coating it with coconut! :)
Traditional cham cham comes in different colours and flavours. Using saffron as a colouring agent, soaked in a bit of water will add a yellow colour, and adding a bit of rose syrup imbues a little love into it. Or hibiscus syrup for some lift! I look forward to adding these little extra touches on future cham cham days.
How To Make Cham Cham
Yield: 4-6 pieces
Prep time: 15 minutes
INGREDIENTS
1 cup of paneer*
2 Tbsp honey
1 tsp ground cardamom
1/3 cup shredded coconut
1/4 cup crushed pistachios
*Paneer recipe
Instructions
Put paneer in a small bowl and press with the back of a spoon until the paneer becomes a smooth paste, removing all lumps.
Add honey and ground cardamom and mix all together.
Form into balls and roll it all over with coconut.
Crush the pistachios with a mortar and pestle, or put the pistachios in a bag and crush it with the back of a spoon. Garnish with pistachios.