PREPARATION

1. Take a pot, add 1.5 litres milk and bring it to a boil.

2. Add 30 milliliters lemon juice and stir continuously until the milk curdles completely.

3. Remove it from heat.

4. Take a bowl and place a muslin cloth on top of it.

5. Transfer the milk mixture on it.

6. Now, squeeze it tightly so all the water goes out.

7. Wash it with water to remove the smell of the lemon juice.

8. Hang the cloth for 30 minutes.

9. Take out chenna from muslin cloth on a clean surface. Knead chenna once using your palm with light pressure and mix well.

10. Roll the chenna dough well.

11. Take some mixture in your hand and shape it into a long cylinder.

12. Take a heavy skillet, add 300 grams sugar, 750 milliliters water and stir well.

13. Bring it to a boil.

14. Now, add 1/4 teaspoon cardamom powder and mix it well.

15. Again bring it to a boil.

16. In boiling sugar syrup gently drop cham cham one by one and cover it with lid.

17. Boil for 8 - 10 minutes on high heat.

18. Open the lid and remove it from heat.

19. Cool for about 30 - 35 minutes.

20. In a bowl, add 295 grams khoa, 2 tablespoons powdered sugar and mix it well.

21. Now, take the cham cham and make a cut in the center.

22. Fill it with the prepared khoa mixture.

23. Garnish with pistachios.

24. Roll it on desiccated coconut.

25. Refrigerate it for 30 minutes.

26. Serve and enjoy!