Chom Chom Rusgulla Recipe– Festival Special –Bengali sweet Recipe

Today I have completed one year of my blog, thank you all my followers and friends for your support. To celebrate this I am sharing my very special sweet dish recipe with you all, I hope you will like it

Ingredients –

1. Whole milk – 1 liter
2. Lemon – 1 (you can also use vinegar)
3. Sugar – 1 cup (as per your taste)
4. Cardamom powder – 2 pinch
5. Food color – as per your choice
6. All purpose flour/Maida– 2 tsp.

Method –

• Boil whole milk in a  pan.
• Keep stirring once a while.
• When milk is boiled switch off the flame and start adding lemon juice, as the milk starts to ferment stop adding lemon juice.
• Place a muslin/cotton cloth in a strainer and put the fermented milk in it, to separate remaining water from chena.
• Add 1/2 cup water into the chena and squash.
• Add 2 cup of water into the pan, cardamom powder, sugar and cook for 2-3 minutes.
• Now put chena in to the blender and blend for 1-2 seconds.
• Place the chena on the plate, add maida and mix well for 2 minutes.
• Divide the chena into two portion and add 2 drops of  food color in one portion and mix well.
• You can add another color into second portion if you want.
• Take the small portions of chena in your hand and shape them into small balls and cylinder shape.
• Roll the chena balls between your palms and keep them on a plate.
• Now put all the chena balls in boiling sugar syrup and close the lid, Cook for 15-20 minutes on high heat.
• After 15 minutes open the lid and cook for other 5 -10 minutes.
• Turn off the stove and let it cool down completely. Open the lid once it is cooled.
• Chom-chom has become puffy and doubled in size.
• Now take them out in a strainer for 15-20 minutes to drain extra sugar syrup.
• Coat with coconut powder or khoya and serve.

Note –

• You can also use unsalted Paneer from market.