Stuffed Chom Chom Rusgulla –Indian Festival Recipe–Bengali Sweets

Ingredients –

For chena –

1. Whole milk – 1 liter
2. Lemon – 1-2 (you can also use vinegar also)

For chasni –

1. Sugar – 1/2 cup (as per your taste)
2. Water – 2 cup
3. Elaichi (Cardamom) powder – 2 pinch

For stuffing chom chom –

1. Mawa / Khoya
2. Sugar
3. Pistachios (pista) for garnishing
4. Food color as per your choice

Method –

• Boil 1 liter milk on medium heat. Once milk is boiled turn off the heat.
• Add lemon juice or vinegar and gently stir the milk.
• If the milk does not curdle within a short while, add little more lemon juice.
• Place a thin muslin cloth over the colander or any other container.
• Pour the curdle milk into the muslin cloth, drain all the water and squeeze off excess water.
• Add little water to the paneer to wash away the lemon flavor.
• Put paneer/chena on the plate and using your hand press for 5-6 minutes until chena becomes completely smooth (You can use blender also).
• Take the small portion of chena in your hand and shape them into oval shape.
• Add 1/2 cup sugar and 2 cups of water into the utensil and let it boil.
• When chasni started boiling, put chena balls in boiling chashni.
• Cover and cook for 15-20 minutes on high heat.
• Now chena balls are ready, turn off the heat.
• Take out chom chom from the chasni and allow it to cool down for few minutes.
• Crush the mava, add little sugar, few drops of food color and mix well.
• Take chom chom in your hand and slit it from center.
• Fill little stuffing into chom chom.
• Garnish with pistachios and prepare all chom chom in the same way.
• Stuffed Chom Chom is ready for serve…