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…
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