1) Make the syrup by bringing the sugar and water to a boil. Turn off the heat and set aside.
2) Combine the chenna and flour and shape into balls. Reheat the syrup and when it is boiling, add the balls and simmer for about 20 minutes. Add another 2 table spoons of water to the syrup every 5 minutes to replace water evaporation: this is essential to avoid having the syrup become too thick.
3) When the cream cheese balls are cooked, remove from the syrup. drain and keep covered in water until required. Serve with one or two spoons of the syrup poured over the top.
Recipe Source :"The food Of Asia" by Kong Foong Ling.