Prepare paneer according to recipe “How to Make Paneer” already shared.To test if sufficient water has been removed out of the paneer, take a little piece of paneer in your palm and rub with your fingers. You should be able to make a firm but smooth ball, after 15-20 seconds of rubbing.

Place the drained paneer on a dry, clean surface and knead it for 3 to 4 minutes until it rolls into smooth soft dough. If the paneer is too crumbly, add a teaspoon of water.

Divide the paneer dough into 8 equal parts and roll each one into a smooth oval shaped ball.

For the syrup: In a wide saucepan, bring 5 cups of water to a boil. Add sugar and stir to dissolve completely. Use a large pan as the Chum Chums will double in volume while cooking in the syrup.

Add the paneer balls to the syrup and bring it back to a boil. Then turn down the heat to medium and cover the pot. Cook for 10 minutes.

Open the pot cover, turn the chum chums over and cook for another 15 minutes. Check to see if the chum chums appear firm but sponge-like

Boil the milk over medium heat until it reduces to ½ it's volume. Stir the milk continuously so it doesn’t burn on the bottom of the pot. Add sugar, and cardamom powder. Stir for 2 minutes, and then turn off the heat. While milk is still warm pour 1 tablespoon over every Chum Chum and top with a few pieces of pistachios.