Heat the milk in a deep pan. As it comes to a boil add in vinegar and turn off the heat.
Within few seconds the milk curdles and whey starts to seperate.
Strain the curdled milk using a colander lined with muslin cloth and wash under running water for a couple of times to remove the vinegar.
Bring the edges together, squeeze water to an extent and tie the cloth at a height and let the water drip further for 20 minutes.
Transfer chenna on to plate and Knead once using your palm with light pressure. Add semolina (sooji) and knead chenna further until it forms smooth ball and releases its oil.
Divide into 20 equal parts. Take each portion in your hand and make smooth round ball and then give cylindrical shape.
Heat pressure cooker on medium heat and add water and sugar. Stir and bring it to a boil covering with a lid.
In boiling sugar syrup gently drop cham cham one by one and close the lid. Cook this on medium high heat for 2 whistles and turn off the heat. Let it cool down completely which might take about an hour
By now cham cham will be more than double in size.Transfer the cham cham along with sugar syrup to another vessel and refrigerate for 30 minutes.
Meanwhile start off with the filling : Add saffron strands to 2 tbsp of warm milk and set aside. In a microwave safe bowl add the ricotta cheese and condensed milk
Cook on full power in microwave for 12 to 14 minutes stirring in intervals until dry.
Cool the mixture to touch and blend in a mixer until smooth adding the saffron milk. Later transfer this to a bowl.
Take out cham cham from the refrigerator and sepearte the cham cham from sugar syrup. Place them on a plate.
Make a slit in the centre of the cham cham and stuff with the creamy ricotta filling.
Level out the filling and smooth out the top.
Garnish with cherry pieces.
Sinfully delicious popular bengali dessert Cham cham is ready to sweeten your days and jazz up your moods.
