Cham Cham

Boil the Milk in a heavy-bottomed pan. Once it comes to a rolling boil, reduce heat and slowly add the Lemon juice, stirring gently until the Milk curdles completely and the whey separates.

Turn off the heat and let the curdled Milk rest for 2 minutes. Drain the chhena (curdled milk solids) through a muslin cloth, rinse it under cold water to remove any lemon flavor, and then tie the cloth and hang it for 45-60 minutes to drain excess water, ensuring the chhena is firm but still moist.

Transfer the drained chhena to a wide plate. Add the All-purpose flour to the chhena. Knead the chhena vigorously with the heel of your palm for 10-12 minutes until it becomes smooth and free of granules.