Step 1

Heat the milk in instant pot on "boil" setting by pressing "yogt" button.

Step 2

Once done, stir in the vinegar, wait for 5-10 minutes and strain the whey out.

Step 3

Rinse the paneer with cold water, squeeze out excess water and keep weight on it for about 2 hours.

Step 4

Refer my blog on how to make paneer in instant pot for detailed instructions.

Step 5

Heat a skillet, add unsalted butter and ricotta cheese

Step 6

Cook for about a minute and then add milk.

Step 7

Mix well and then add sugar

Step 8

Cook the mixture for 2-3 minutes, the mixture will look crumbly and leave the sides of the skillet.

Step 9

Transfer to a bowl else it can dry up further.

Step 10

Make 25 gram oval balls by rolling paneer in your palms. Apply pressure while doing so to make it smooth.

Step 11

In a 3 qt. instant pot add sugar, water and 5 cham cham balls.

Step 12

Cook on high pressure mode for 12 minutes followed by a natural pressure release.You can cook the second batch of cham cham in the same sugar syrup.

Step 13

Refrigerate the cham cham patties once it is at room temperature for about 2-3 hours.

Step 14

Discard the sugar syrup and slice the patties.

Step 15

Apply 1 and half tablespoon of ricotta cheese topping on each slice and press it with a spoon.

Step 16

Garnish is with a cherry.