Cham Cham

Ingredients

• 1 litre cow’s milk
• 2 tablespoons lemon juice
• 2 tablespoons semolina
• ¼ teaspoon baking soda
• 1 cup sugar
• 4 green cardamoms
• Desiccated coconut to sprinkle

Method

1. Boil cow’s milk in a deep non-stick pan. Mix 2 tablespoons water and lemon juice and add to the milk.
2. Switch off the heat, stir till the milk curdles. Set aside for 2-3 minutes. Strain through a muslin cloth and dunk in cold water. This is chhena.
3. Squeeze excess water completely and spread the chenna on a parat. Add semolina and baking soda and knead till smooth. Set aside for 10-15 minutes.
4. Heat a pressure cooker, add sugar, green cardamoms and 3 cups water and cook till sugar dissolves.
5. Divide the chhena mixture into equal portions and roll into cylinders.
6. Add these to boiling sugar mixture, close the lid and cook on high heat till the pressure is released once.
7. Open the lid when pressure settles and stir the mixture. Cover with the lid again, and cook on low heat and cook for 40 minutes.
8. Drain into a bowl and allow to cool completely.
9. Arrange the cham cham on a serving plate, sprinkle desiccated coconut and serve.