Name: Malai Cham Cham recipe by Gloria Fernandes at BetterButter
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 5
Ingredients: Cow milk 1litre; Vinegar or like juice 2 tablespoon; Semolina /rava/sooji 1 teaspoon; sugar 1 teaspoon; Cardamom seeds 1/2 teaspoon; Mawa 100gms; Milk powder 1 tablespoon; Saffron soaked in warm milk.; Almonds 10-12; Glazed cherries 5-6; Sugar 2 cup

Instructions

Boil milk in a vessel ,once it's boiled switch the flame off .
Wait for 3-4 minutes then add vinegar or lime juice .
You will see that the milk begins to curdle ,once it starts to curdle pour it in a seive .
Pour 2-3 cups of water to wash off the vinegar or lime taste .
Squeeze all the whey and hang it in a muslin cloth .
Tie it and hang for 30-40 minutes .
The whey should drain completely .
Squeeze out the cloth well to drain any whey.
Take this chenna /channa in a plate and add semolina and sugar and knead well with your palm until smooth .
Knead for atleast 6-8 minutes till the channa is smooth .
Divide into equal parts and shape into oval or cylindrical shape
In a pressure cooker add 1 cup sugar and 2 1/2 to3 cups water and add cardamom seeds .
Cook till sugar melts completely .
Now drop the shaped chenna balls one by one .
Cover the pressure cooker with the lid and let it cook for one whistle .
After one whistle cook on sim for 5 minutes .after 5 minutes switch the flame off .
Open the cooker only after an hour ,you will see that the cham cham have doubled ,remove it with a slotted spoon .
In a bowl add some water and place the cham cham there squeeze the water .
To the remaining syrup add 1 cup sugar and let it boil till sugar dissolves completely .
Now once the sugar has cooled completely add the cham cham .
Make the filling by mixing khoya cardamom powder saffron milk powder until smooth and creamy
Make a slit with a knife in the cham cham and fill the Khoya filling.
Place slitted cherry and pista ir almonds .you can even pipe some.design with the Khoya .
Refrigerate for 1-2 hours and serve chilled .

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