Prepare Chenna using vinegar or lemon juice. Transfer them into a muslin cloth and remove the excess whey by hanging them. This will take around 30 to 40 minutes to completely drain the whey.
Now take the Chenna mash them until soft and greasy. Do it for 8 to 10 minutes. Add colour if desired.
Shape the Chenna into oblong shape and make sure to keep the size small keeping in mind that it doubles up once cooked.
In a pressure cooker, boil water and sugar until sugar is dissolved. While boiling add the chenna pieces carefully. Don't over crowd them and keep rest for the next batch.
Close the lid of the pressure cooker without whistle and cook them in a medium heat for 12 minutes. Remove the lid and carefully remove the Cham Cham with a slotted spoon.
Let it set aside and cool down.
Prepare the filling using khoya. sugar and cardamom powder.
Slit the Cham Cham in to half and stuff it with the filling and roll it with desiccated coconut and garnish it with crushed pistachios. Refrigerate it for couple of hours and serve .