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- Paneer/ Cottage cheese (cut in small cubes) – 1 cup
- Sugar – 1 cup
- Rose essence (optional)
- Heat a pan on medium heat.
- Add sugar and 1/4 cup of water, mix well and stir it regularly.
- When you see 1 thread of the sugar syrup between your fingertips, sugar syrup is ready.
- Add paneer cubes into the sugar syrup and mix well.
- Cook on low heat until the sugar syrup reaches the setting consistency.
- Once the sugar syrup is thick, turn off the heat.
- Keep it aside, add rose water and mix well.
- Keep stirring regularly so that it is evenly coated over the paneer.
- Once sugar is coated well, pick out the paneer pieces.
- Use leftover sugar to prepare more murki or to make laddus.
- Chena mithai is ready to serve..
- Paneer / Indian Cottage cheese
- Powder sugar (as per your taste)
- A pinch of cardamom powder
- Coco powder (for chocolate sandesh)
For Garnishing –
- Chopped Pista, Tutti frutti, Saffron and sprinkle
- Add paneer, powdered sugar, cardamom powder into the non stick pan.
- Mix will and cook on low heat.
- Keep stirring continuously.
- Cook until it turns thick in consistency.
- Split the dough in two equal parts, one for dudh sandesh and another half for chocolate sandesh.
- For making chocolate sandesh add coco powder(as per your taste).
- Mix and Cook for 1 minute.
- Once ready, turn off the heat.
- Grease your palms with ghee & make small balls from the dough, roll it between your palms.
- Press with your thumb in the middle of it.
- Repeat the same for rest of the dough.
- Garnish the sandesh (as per your choice).
- Sandesh is ready, refrigerate and use.
- Whole milk – 1 liter
- Lemon – 1-2 (you can also use vinegar)
- Sugar – 1 cup (as per your taste)
- Cardamom powder – 2 pinch
- Pistachio (pista) for garnishing
- To make rasgulla, you need to first make paneer/chena from the milk. You can also use unsalted paneer from market.
- Heat whole milk in a non-stick pan and bring it to boil.
- Keep stirring once a while.
- When milk is boiled, remove the milk from heat and keep aside for 1-2minutes.
- After 1-2 minute add lemon juice, as the milk starts to ferment stop adding lemon juice.
- Once the milk is fermented, filter it and remove excess water.
- Place a muslin cloth/cotton cloth in a strainer and put the fermented milk on it to separate remaining water from chena.
- Put the sugar in a pressure cooker or pan with lid, add 2.5 cup of water and cardamom powder in it and allow sugar chashni to come to boil.
- Now put 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 portions of chena in your hand and shape them into balls.
- Roll the chena balls between your palms and keep all of them on a plate.
- Once sugar syrup starts boiling add 1 tsp milk, after adding milk a brownish froth will start appearing on the surface of the chashni, remove all the forth using a spoon.
- Now put all the paneer balls in boiling chashni and close the lid of the pressure cooker. Cook on high flame until it simmers (whistle) once.
- Reduce the flame to medium heat and cook for 13-15 minutes more while the lid is still closed.
- Turn off the stove and let it cool down completely. Once the pressure cooker cools down open the lid.
- Rasgullas has become puffy and doubled in size. Now take them out in a bowl .
- Garnish with pista powder and serve it.
For chena –
- Whole milk – 1 liter
- Lemon – 1-2 (you can also use vinegar also)
For chasni –
- Sugar – 1/2 cup (as per your taste)
- Water – 2 cup
- Elaichi (Cardamom) powder – 2 pinch
For stuffing chom chom –
- Mawa / Khoya
- Pistachios (pista) for garnishing
- Food color as per your choice
- 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…