PREPARATION

1. Take a heavy skillet, add 1.7 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. In a bowl, add 30 milliliters warm milk, 1/2 teaspoon saffron and mix it well.
10. Soak for 30 minutes.
11. Transfer the chenna in bowl, add the soaked saffron milk and mix it well.
12. Take some mixture in your hand and shape it into a long cylinder. Keep aside.
13. Take a heavy skillet, add 750 milliliters water, 250 grams sugar and stir well.
14. Bring it to a boil.
15. In boiling sugar syrup gently drop cham cham one by one and cover it with lid.
16. Boil for about 10 - 12 minutes on medium heat.
17. Open the lid and remove it from heat.
18. Cool for about 30 minutes.
19. In a bowl, add 150 grams khoa, 2 tablespoons powdered sugar, 1/4 teaspoon cardamom powder and mix it well.
20. In a another bowl, add 50 grams desiccated coconut, 1 teaspoon organic food color 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. Roll it on desiccated coconut mixture.
24. Serve and enjoy!