STUFFED CHAM CHAM
For chena: Boil 1 litre milk on medium flame. Add 20ml diluted lime juice and stir well until milk curdles completely. Then add cold water to the milk and strain through a muslin cloth. Squeeze excess water from chena. Hang it for an hour to remove excess water. Now knead it well until smooth. Make oval shape balls. Keep it aside.
For cham cham: Boil 1 litre water with 500gm sugar to make a syrup. Add 5gm cardamom powder along with chena balls. The syrup must be at boiling consistently. Cook on medium flame for 8- 10 minutes. Take out the cham cham from syrup and cool it down. Slit the cham cham from the centre.
Make khoya stuffing by adding 250gm khoya, 150gm desiccated coconut powder and 50gm powdered sugar along with some chopped pistachio. Add the stuffing in cham cham. Sprinkle chopped pistachio on top. Garnish with desiccated coconut and serve it chilled.