Malai chumchum

Ingredients

1. Full cream milk - 500ml ( cuddle it with the help of curd or lemon juice)
2. Khoya - 1/2 cup (finely mashed)
3. Milk cream - 1/2 cup
4. Sugar powder- 1/4 cup
5. Sugar- 1cup
6. Cardamom - 2nos
7. Orange food colour(optional)

Method

Strain all the water from the chena which you prepared from cuddling the milk. The trick is squeeze out as much moisture from it as possible. Now knead the chena for 5 to 6 minutes to get a smooth texture. Shape oval chum chum out of the mixture. In a pressure cooker heat sugar with 1 1/2 cups of water,remember the chum hum should immerse properly. In case you need more increase the amount as required. To the sugar solution add cardamom,food colour and boil till all the sugar dissolves properly. Carefully drop in the chumchum in the sugar syrup and cook till 2 whistles. Allow to cool and open the pressure cooker lid only when all the steam has dispersed. In the meanwhile in a blender mix khoya,cream and sugar powder for few seconds,it should be thick paste,so adjust cream as required. Once the chumchum has cooled down take them out of the sugar syrup and coat with the malai mix. Refrigerate for minimum 30 mins and voila malai chum chum ready to be served. Decorate with chopped pistachio if desired.