Take 6 bread slices, cut off its corners.Take 20 to 25 kissmis (Raisin) and cashew optional, each, chop them finely. Take 2 green cardamoms, peel and grind them to make powder

To make sugar syrup, Take 340 gram sugar, place it in a vessel, followed by one glass water. Turn on the flame and let the sugar dissolve completely. Keep stirring at regular intervals.

To check the syrup, One method is to pour the syrup like this from the ladle and check if the last drop falls slowly and steadily.If the last drop falling off from the ladle is forming a long thread then syrup is ready.

The other method to check is that, take 1 to 2 drops of syrup in a bowl. Once the syrup cools down, stick it between your thumb and finger to check if there is formation of small thread. If the syrup is gooey and sticky and small thread is formed then the syrup is ready. Place the syrup over the net stand.

For stuffing, heat a pan and add crumbled mawa to it. Stir constantly and continue roasting until there is slight change in the color and it turns fragrant. Once it is ready turn off the flame and add 1/pinch of orange food color to it. Transfer the roasted mawa to a bowl and let it cool down completely.

The mawa is still a little warm. Mix dry fruits and cardamom powder to the mawa. When the mawa cools down a little 4 Tbsp powdered sugar add it to the stuffing and mix really well. Once the stuffing is ready, divide the stuffing by making soft balls into 6 portions for 6 bread slices. Keep the stuffing long in size

To stuff the bread, Take milk, transfer it to a broad plate or try. To prepare the chum chum, lift one bread slice, dip it to the milk and squeeze out the extra milk. Place one stuffing piece over the bread slice and lift the bread from all the sides to close the stuffing. Press it to give a shape like cham cham, place it in a plate and similarly prepare rest of the chum chums as well.

Heat a wok, pour ghee for frying the chum chum. Place the roll in ghee for frying. Fry the rolls and flip the sides and continue frying until golden brown in color. Keep the flame medium-high.

Drain out the cham chams from ghee. Hold the ladle over the wok like this so that extra ghee drains back to the wok. Then soak the chum chums in sugar syrup for a few minute or so. When the rolls have absorbed apt sweetness, drain them out from syrup. Likewise drench all the rolls in the syrup and drain them out.

Slightly re heat the sugar syrup. Take it off from the flame and place on a net stand.Lift the cham cham and coat each side with the desiccated coconut and place them on a plate. Likewise coat rest of the cham chams with coconut as well. Cut the cham cham in the center like this prior serving. Garnish with some kissmis..