Malai Cham Cham

In a bowl, knead the paneer until it becomes soft and smooth. If the paneer is hard, add little warm water to make it soft. Now divide the paneer into equal proportions and roll into small oval shaped balls with your fingertips. Keep them on a plate.

Meanwhile, boil water in a large pan. When the water starts boiling, add the sugar and saffron, then stir. Boil on a medium flame to make the sugar syrup.

Slowly add the oval shaped paneer balls to the pan. Stir gently and then bring it to boil. Boil for a minute and then reduce the flame to medium. Cover the pan and cook for 5-10 minutes. The paneer balls will absorb water and increase in size. Open the lid at times to allow even boiling. When the paneer balls/chum chum look soft like a sponge, put the pan off flame. Let it cool.

In another deep bottomed pan, boil milk on a low flame. Stir and boil till it reduces to half its volume. Stir at short intervals so that the milk doesn't stick onto the pan. When the milk thickens, add sugar and cardamom powder. Mix well and boil for another 2 minutes till the sugar dissolves completely.

Put the pan off flame once the milk thickens into khoya. Let it cool. With a sharp knife end, cut the chum chum from the middle. Stuff with the malai. Malai chum chum is ready to eat.

Garnish with pistachios, saffron strands and almonds. Serve it chilled.