Kesariya Cham Cham
Servings - 3 - 4
INGREDIENTS
Milk - 1.7 litres
Vinegar - 30 milliliters
Water - 500 milliliters
Warm milk - 30 milliliters
Saffron - 1/2 teaspoon
Water - 750 milliliters
Sugar - 250 grams
Khoa - 150 grams
Powdered sugar - 2 tablespoons
Cardamom powder - 1/4 teaspoon
Desiccated coconut - 50 grams
Organic food color - 1 teaspoon
PREPARATION
- Take a heavy skillet, add 1.7 litres milk and bring it to a boil.
- Add 30 milliliters lemon juice and stir continuously until the milk curdles completely.
- Remove it from heat.
- Take a bowl and place a muslin cloth on top of it.
- Transfer the milk mixture on it.
- Now, squeeze it tightly so all the water goes out.
- Wash it with water to remove the smell of the lemon juice.
- Hang the cloth for 30 minutes.
- In a bowl, add 30 milliliters warm milk, 1/2 teaspoon saffron and mix it well.
- Soak for 30 minutes.
- Transfer the chenna in bowl, add the soaked saffron milk and mix it well.
- Take some mixture in your hand and shape it into a long cylinder. Keep aside.
- Take a heavy skillet, add 750 milliliters water, 250 grams sugar and stir well.
- Bring it to a boil.
- In boiling sugar syrup gently drop cham cham one by one and cover it with lid.
- Boil for about 10 - 12 minutes on medium heat.
- Open the lid and remove it from heat.
- Cool for about 30 minutes.
- In a bowl, add 150 grams khoa, 2 tablespoons powdered sugar, 1/4 teaspoon cardamom powder and mix it well.
- In a another bowl, add 50 grams desiccated coconut, 1 teaspoon organic food color and mix it well.
- Now, take the cham cham and make a cut in the center.
- Fill it with the prepared khoa mixture.
- Roll it on desiccated coconut mixture.
- Serve and enjoy!
