Chum Chum holi special

Start by bringing the milk to boil. Then turn off the gas. When the milk is 85-90% hot or after 2-4 mins, add the lemon juice in small quantities. Stop adding it when you can see the water and milk separate.

Collect the chenna stuff in a strainer. Wash it under tap water for 2-3 mins or till sour taste goes away. Then put it in a muslin cloth, squeeze the excess water and hang it to get the excess water out for 20 mins.

After that you will get the chenna. Now knead it with fingers with one hand for 8 mins till it's fat comes out. Then add 1 tbsp of cornflour and any food colour of your choice. Shape them in oval rolls.

Boil the water and sugar together in an open vessel for 10 mins and add the elachi powder to it. Then add the chenna rolls to it. Add few at a time as they will double in size. Cook it covered with a lid for 12-14 mins.

After that take a bowl with room temperature water and put in one piece, if it sinks means they are ready. If not cook it for another 5 mins.

Take all the cooked chenna balls in a bowl and pour the syrup in which they were cooked. You can add rose water to it. Then let them soak in for 2-3 hrs.

After this time, take 1 piece and cut it in the sides with the help of a knife. Fill in the mawa stuffing. Roll it on desiccated coconut and garnish it with almonds and pistachios. (Keep it in the fridge for best taste.)

To prepare the mawa stuffing, roast the mawa and add the sugar and elachi powder. Let it cool then add the stuffing.

Serve as desired.