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.