For making Cham cham : Dry roast semolina in a karahi till it turns aromatic. But it's colour should not change. Now add milk slowly avoiding formation of lumps. Add sugar and ghee while stirring.
Continue stirring on low flame till it turns in a dough. Switch off the flame.
Transfer it in a plate and allow it to cool. Once it comes to room temperature knead this dough thoroughly.
Now take a portion of dough and make a ball and roll it cylinderically. Like wise make all the cham cham.
For making chashni : Now heat water in a pan. Add sugar and stir well till sugar dissolves completely. Now keep stirring till it turn thick. Now add cham cham in chashni and cook for 5 minutes.
Now remove cham cham in a plate. Coat cham cham in desiccated coconut powder liberally. Garnish with pistachio and almonds.
