Boil milk in a kadai, once it comes to boil switch off the flame, then add lemon juice gradually till milk curdles completely. Now rinse the chenna with water. Then hang it sometimes, squeeze completely.

Now mash the chenna and knead it with palm and add some maida in it and again knead it 5-6 mins, make round small balls then press it for flate shape. As shown in fig.

Keep a pan on flame, put water and sugar together and bring to a boil. Once starts boiling add chenna Chamcham carefully and cover it and boil 10 minutes in high flame and then again 10 minutes in low flame. Chamcham is ready. After than turn off the flame and cool it completely. Add 2-3 drops of rose essence and keep it in refrigerator for 2-3 hours and serve chilled.

Take a kadai add milk, milk powder, ghee and sugar and cook it on slow flame continually stirring it, once it thickens, add orange colour and mix it well then switch off the flame and keep aside for cooling them completely. Chamcham cream is ready.

Now place the chamcham on a strainer, drain out the all sugar syrup. Now spread the cream on the ChamCham and decorate with tutti fruity and serve.