Heat milk until boiling. Add lemon juice. Stir gently. Let sit for 5 minutes. Strain through a cheesecloth. Wash ricotta thoroughly. In a mixing bowl, knead the channa with the flour, baking powder, and ghee until it is smooth and pliable. Divide the dow into small balls the size of a small sausage. Heat oil in a deep frying pan over medium heat. Divide chives into small balls. Fry chenna balls until golden brown. Mix sugar syrup with sugar, water, cardamom powder, or rose water. When the syrup boils, reduce the heat. Add fried ricotta. Let simmer for 10–15 minutes. Turn off the heat and let the brown sweets cool. Garnish with pistachios or almonds. Serve at room temperature. Brown sweets are delicious for special occasions or an after-dinner treat—20 to 25.
The brown sweet texture is soft and spongy and melts in the mouth. It's generally served warm or at room temperature, although some people prefer it cold. Recently, Kalojam has gained popularity beyond South Asia and is now available in multitudinous Indian and Pakistani cafes.
Making it at home is easy with readily available ingredients, though it takes some skill and practice to get the perfect texture and taste.
Brown sweet is a special sweet that is an integral part of South Asian culinary traditions. Its soft texture, sweet flavor and ambrosial sentimentality make it a favourite among sweet suckers worldwide.