Cham Cham

Heat milk in a pan and allow it to boil. Keep stirring well till you get the nice bubbles. This stirring will help you to get soft and spongy cheese.

When the milk starts boiling and gets bubbles switch off the flame. Add the lemon juice little by little. When the milk starts to curdle, stop adding the juice.

Add few ice cubes to stop the curdling process and also to reduce the sourness of lemon juice. Strain the curdles through muslin cloth covered strainer.

Squeeze the water gently by closing the cloth. Then show it in the running cold water to remove entirely the sourness of lemon and again squeeze it and hang it for 30 minutes

After 30 minutes, open the cloth and you will find a thick cottage cheese. Knead the cheese using your palm for 8 to 10 minutes to get a soft and spongy cham cham and make a dough

Then make small lemon sized ball out of this dough and roll them into oval shape.

In a thick bottomed vessel add sugar and water and bring it to boil. When it starts boiling add a tablespoon of boiled milk. after adding the milk, the dust particles come up on the syrup. you can remove it.

Then add the cardamom powder. When the syrup is boiling add the cheese balls one by one

cook the balls in the syrup for 20 minutes. Stir the balls in between. The balls should be the double the size after 20 minutes. This implies that the balls are cooked well in the syrup.

Switch off the flame. Once the sugar syrup comes to the room temperature, remove the balls and serve in a plate. You can decorate with some pistas, coconut flakes before serving if you wish