• 1 liter milk
  
• 1 lemon
  
• 1 teaspoon refined sugar
  
• 3-4 tablespoons powdered sugar
  
• 1/8 tsp rose essence
  
• 1 tsp chopped pista
  
• ¼ tsp cardamom powder
  
• 10 pieces chum chum
  

Method

Boil the milk and keep for 6 hours. Remove the cream from the top. Boil milk again. Add lemon juice to it till it curdles.

Turn in to a muslin cloth and dip it in cold water for 10 minutes. Remove and hang it up to remove water for about an hour.

Take out the cheese. Rub well for about 10 minutes till soft and smooth. Add refined flour and mix well.

Mix the cheese and sugar in a karahi. Cook on medium to slow flame. Keep stirring.
In 6-8 minute the mixture will become semi-thick. Remove from the fire. Mix in essence. Now let cool in fridge for 30 min.

Then cut chum chum in half and place a layer of this mawa filling in between the two pieces and garnish with a cherry.