• In a large pot, bring water to a boil. Add sugar, and stir to combine. Keep mixture boiling until sugar is completely dissolved. If desired, add rosewater, cardamom, and saffron for extra flavor and aroma. Turn off heat.
• Remove prepared chhana from cheesecloth, and turn onto a clean surface or cutting board. If desired, add food coloring. With your palm, gently knead together chhana and food coloring until it forms a smooth, slightly moist dough. Add a touch of water if the dough feels dry. Continue kneading for about 3 to 5 minutes.
• Break dough into 6 to 10 equal pieces. Keep in mind that the pieces will increase in size when cooked. Form each into ellipses about 2 inches lengthwise and 1 inch in diameter by rolling in your hands. If small cracks appear, use a little water to smooth dough (but don’t worry too much, as coconut will later cover the surface).
• Bring syrup back to a boil. Add cham chams, and cover. Lower heat so the syrup stays at a simmer. Cook 10 minutes, flip them over, then cook for another 5 minutes. Turn off heat, and remove lid. Let cham chams cool and absorb syrup for 2 hours. Using a slotted spoon, remove from the liquid.

For Cham Chams without filling

• Roll cooked cham chams in a few ounces of coconut powder until completely coated.

For Cham Chams with filling

• Combine ricotta, cardamom powder, and sugar in a bowl. Taste, and adjust sweetness using extra sugar as desired. The consistency should be thick enough to spread. Next, cut open a cham cham lengthwise. Apply about a tablespoon of the filling, and top with the other half of the cham cham to create a sandwich. Repeat with the remainder of the cham chams. Roll each in coconut powder until completely coated.
• Place in refrigerator to chill. Serve cold alongside hot tea on any occasion.