Boil milk in a kadai. Once it comes to boil, switch off the flame, wait for 4-5 mins and add vinegar till milk cuddle completely. Then using a muslin cloth drain all water strain it, now rinse the chenna with water 4-5 times. Then hang it sometimes, squeeze completely.

Now spread the chenna on a plate and gently rub it with palm to remove and grain in it. Do not over rub as this will cause the chenna to leave oil. Add maida and mix it well. Then divide into equal portions and then make cylindrical shaped Chum Chum.

Mix sugar and water together and bring to a boil. Once starts bolling add chum chum carefully and cover it and boil 10 mins in high flame.

Take a kadai add milk, sugar, milk powder, ghee and saffron strands and cook it on slow flame, continuously stirring it, once it thickens switch off the flame and keep aside for cooling them completely. Mawa filling is ready.

Now make cylindrical shape of the mawa fillings, slit the cham cham lengthwise, place the mawa filling in cut of the chum chum,spread the fillings with the finger.Decorate it with cherry and sliced pista. Once done refrigerate and serve it cool.

Bengali Cham Cham Sweets is ready to serve.