Boil the milk in a kadai, once it comes to boil switch off the flame, after 3-4 minutes add vinegar and water mixed mixture gradually till milk curdles completely, then hang it sometimes, squeeze completely.

Now mash the chena and knead it with palm and add some maida in it and again knead it for 3-4 minutes, now make cylinderical shape cham cham. As shown in fig.

Keep a kadai on flame, put water and sugar together and bring to a boil. Once starts boiling add chena cham cham carefully, cover it and boil for 10 minutes on high flame then again boil 10 minutes on low heat. Cham cham is ready. Turn off the flame, keep aside for cool down completely.

Heat milk in a pan add condensed milk, milk powder and cook on low heat for 7-8 minutes, stir continuously till becomes thick. Keep aside for cool down. Then add rose essence, mix it properly. Thick malai is ready.

Now squeeze the prepared chena cham cham, remove the sugar syrup and add in prepared milk malai and keep for 2-3 hours or till soack malai nicely.

Now grated the mawa on the cham cham and garnish with cherry and pista slices. As shown in fig. Keep it in the fridge for cool down.

Lord Cham Cham is ready to serve.