Ingredients:

• 1 liter – full Cream Milk
• 1 tsp – vinegar/lime juice
• 2 cups – Sugar
• 4 cups – water
• 2 tbsp – Corn flour
• For stuffing:
• 1 cup – chopped nuts (almonds, cashews, walnuts, Raisins etc.)
• 1 tbsp – almonds, sliced
• 1/4 cup – coconut, desiccated
• 1/2 cup – pitted Dates
• 2-3 green Cardamoms

Method:

1. Boil milk in a pan.
2. Let it cool a little and then add vinegar and stir it.
3. When all milk is curdled, remove from heat.
4. Wash it under running water and set aside.
5. This is called Chenna.
6. Add corn flour in the Chenna and mix it till smooth.
7. Make 8 round balls from it.
8. Give them oval shape and set aside.
9. Boil 4 cups of water in a pan or pressure cooker.
10. Add 2 cups sugar and boil for 2 minutes.
11. Place the Cham Cham in it and cook for 15-20 minutes in a pan or 1 whistle in pressure cooker.
12. Let it soak in the sugar syrup for 1 hour or till it’s cooled.
13. For stuffing:
14. Dry roast the nuts in a pan, add desiccated coconut and cook for 1 minute.
15. Cool it and add cardamoms and pitted dates.
16. Grind this mixture and set aside.
17. Take out the Cham Cham from syrup.
18. Make a slit in the centre and fill a tbsp full of stuffing in it.
19. Repeat the process for rest.
20. Garnish with chopped almonds.
21. Serve chilled.
22. Recipe Courtesy: Cooking With Sapana