Chomchom (Bengali Chhena Sweet in Syrup)

Instructions

1. Heat the 2 liters of milk to a rolling boil, remove from the heat, and stir in the lemon juice a little at a time until the milk curdles and the whey turns clear and greenish.
2. Strain through muslin or a fine cloth, rinse the curd under cold water to remove the lemon taste, and squeeze out the whey. Hang it 20 minutes to drain.
3. Knead the chhena with the heel of your palm for 8 to 10 minutes until perfectly smooth, adding the cornstarch halfway. Shape into 14 smooth, crack-free ovals.
4. Boil the sugar, water and cardamom in a wide, deep pan. Add the ovals gently, cover, and boil on medium-high 5 minutes, then flip and cook 12 to 15 minutes more until they have doubled in size. Remove from the heat and cool in the syrup.
5. For the filling, cook the milk, saffron and milk powder in a nonstick pan over low heat, stirring, until a thick paste forms, 4 to 5 minutes. Stir in the sugar and cool completely.
6. Lift the dumplings from the syrup, squeeze lightly, and slit each lengthwise without cutting through. Stuff with the filling.
7. Roll the edges in coconut and chill at least 2 hours, then serve cold.