Ingredients:
1 liter milk 2 tablespoon lemon juice 1½ cups of sugar 4 cups of water 1/4 tsp green Cardamom Powder
Ingredients for Filling:
1/4 cupmawa (khoya), grated 1 tsp sugar powder (ground sugar) (more or less according to taste) 4-5 varieties of saffron, dissolved in 1/4 tsp milk (or a pinch of yellow color used in food), optional 1/8 teaspoon of cardamom powder 2-3 tbsp chopped pistachios 2tbsps grated dry coconut
Method:
To make Chhaina at home, use 1 liter milk and 2 tbsp lemon juice. Bind the china in a clean muslin cloth and squeeze it lightly and remove excess water. Stretch the tied Chhaina for 30-45 minutes or keep it under heavy weight for 7-8 minutes so that extra water is released. Open the tied Chhaina and put it in a large plate. The Chhaina should not be too wet or dry. If they are too wet then to remove the excess moisture, press it gently between the paper napkin so that the wetness decreases from it.
Start making like a dough until they mix together like the dough (like kneading dough) by hand. At one time, lubrication of Chhaina will start moving, then stop mixing it. Divide it into 10 equal parts. Take each part and give it an oval shape. Do not make it very thick, because after boiling it in syrup in the next stage, they will double. Take a deep pan (or a pressure cooker) and add 1½ cup of sugar and 4 cups of water.
Keep boiling it on medium flame. After stirring the sugar, keep stirring with a spoon. When it starts boiling, then gradually pour the oval shaped chaaina in it. Cover it with a lid (if you use pressure cooker, remove whistle from the lid and then cover it) and boil for 12 minutes on medium flame. After 6 minutes, open the lid and turn each patty with a spoon. Cover it again with a lid and let it cook for 6 minutes.
Turn off the gas and remove it in a big bowl. Insert 1/4 tsp cardamom powder in it and let it cool down the room temperature. Chamcham is ready now, however, we make it even more delicious with mawa masala.
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