Heat milk in thick bottomed pan without adding any water.

Bring the milk to boil in medium flame

Once the milk boils, add curd and keep stirring.

Milk will start to curdle and keep stirring in medium flame without burning. If milk doesn't curdle you can add some more curd

keep stirring till milk is fully curdled and water is separated.

Line a muslin cloth in a sieve and drain the curdled milk.

Wash with cold water to easily handle and squeeze the excess water.

Bring together the muslin cloth and allow it to hang to remove excess water for half an hour. Squeeze in between to remove excess water.

After half an hour take the Chenna and knead for 8-10 minutes

Knead till Chenna is soft and smooth.

Shape them as cyclindrical shaped balls. You can add food color and knead the Chenna. I added yellow colour to half of Chenna

Shape the entire chenna and keep it ready

Boil 7 cups of water in a pan with sugar.

Once it boils and sugar is completely dissolved add cardamom powder.

Now add prepared cylindrical balls.

Close with lid and cook in medium flame for 10 minutes.

Open and flip the chum chum and allow it for cook for another 5-10 minutes till it doubles in size.

Now cool the Chum Chum.

Once it cools down, take the chum chum and slit in the middle

Add the palkova stuffing in the middle

Coat with desiccated coconut and top it with chopped nuts. I used cashews and badam.

I used my cup cake liners to assemble the Cham Cham.

Serve the Chum Chum chilled.