PREPARATION

1. Heat 1 litre milk in a deep pan and keep stirring. Once milk will start boiling add 2 1/2 tablespoons and stir until milk has nicely curdled.
2. In a mixing bowl add 1 tablespoon milk, 1/8 teaspoon saffron, 2 teaspoon sugar, 100 grams khoa and mix well.
3. Take out chenna from muslin cloth on clean surface. Knead chenna once using your palm with light pressure, add 1/2 teaspoon semolina, 1 teaspoon sugar and mix well.
4. Roll the chenna dough and divide into equal parts.
5. Boil 1 litre water in a heavy skillet, add 400 grams sugar, 1/2 teaspoon cardamom and bring it to a boil.
6. In boiling sugar syrup gently drop cham Cham one by one and cover. Heaton medium heat for 5 - 7 minutes.
7. Transfer it to bowl and pour sugar syrup.
8. Make a slit in Cham Cham and stuff creamy khoa. Top with cherry.
9. Serve.