Heat 1 litre of milk in a thick-bottomed pan over medium heat, stirring continuously until it bubbles.

Skim off the malai layer that forms on top once the milk boils.

Curdle the milk by switching off the heat and adding 2 tablespoons of vinegar or lemon juice.

Strain the curdled milk, known as chenna, through a muslin cloth and rinse under running water.

Press a heavy bowl or mortar-pestle on the chenna for about 8 to 10 minutes.

Knead the chenna by sprinkling 1 teaspoon of maida or all-purpose flour over it.

Shape the kneaded chenna into a log and cut it into equal pieces.

Dissolve 2 heaped cups of sugar in 4 cups of water in a large pan.

Reserve 1 cup of the sugar solution for later and bring the rest to a gentle boil.

Add the prepared cham cham to the boiling syrup, cover the pan, and cook for 5 minutes.

Incorporate the reserved sugar solution slowly while gently shaking the pan.

Test if the cham cham is done by placing one in a bowl of water.

Cool the cham cham for about 5 minutes and add 1 tablespoon of kewra or rose water.

Prepare the filling by combining 6 tablespoons of milk powder, 2 tablespoons of sugar, 7 to 8 strands of saffron, and ¼ teaspoon of cardamom powder.

Mix in 2 tablespoons of reserved malai and 2 to 3 tablespoons of milk, cooking on low flame until thickened.

Stuff each cham cham by cutting a slit on top and adding the creamy filling.

Roll the stuffed cham cham in desiccated coconut and garnish with sliced pistachios and almonds.