| • | Put the paneer in a normal bowl and knead it. Knead until all the lumps are absented and the paneer/cheese is absolutely smooth.
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| • | Prepare sugar syrup by adding sugar and water in a force cooker and bring in the mixture to a boil (without covering up the force cooker).
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| • | While the sugar syrup boils, split the paneer dough into little oblong shaped balls and roll between your palms until smooth.
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| • | Gently dip the balls to the sugar syrup and cover the force cooker. After the 1st whistle, hold back for 8-10 minutes and then turn off the flame.
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| • | Release the steam from the force cooker and allow the Cham-Chams to cool completely before touching them.
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| • | When cool, pour the rose water and saffron strands on the Cham-Chams and cool for a few hours.
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| • | When chilled, take aside the Cham-Chams from the syrup and arrange in a platter.
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| • | Whisk the freshly cream until thick and fluffy. Fill into an icing bag and pipe a swirl aside (with a thick nozzle) onto each Cham-Cham.
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| • | Garnish with slivers of your favourite dried aside fruit and serve.
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