Tag: Festival Special

Chom Chom Recipe(बड़ी आसानी से बनाये मार्केट जैसा चम् चम् मिठाई) –Bengali sweet Recipe

Ingredients –

  1. Whole milk – 1-2 liter
  2. Lemon (you can also use vinegar)
  3. Sugar – (as per your taste)
  4. Few Whole Cardamom
  5. Food color (Red, Yellow) – as per your choice
  6. For coating – Dry coconut powder

Method –

For chena (paneer) –

  • Boil whole milk in a  pan on medium heat.
  • Keep stirring once a while.
  • When milk is boiled switch off the heat 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.
  • Place the chena on the plate and mix well until its becomes smooth.
  • Divide the chena into three portions and add 2 drops of  food color in one portion and mix well.
  • You can add different colors for other portions if you want.
  • Take small portion of chena in your hand and shape it into small ball or cylinder shape.
  • Roll the chena balls between your palms and keep them on a plate.
  • Add 3 cups of water into the pan, cardamom powder, sugar and let it boil.
  • Now put all the chena balls in boiling sugar syrup and close the lid, Cook for 15-20 minutes on high heat.
  • After 15- 20 minutes open the lid and cook for other 5 -10 minutes.
  • Turn off the stove and let it cool down completely.
  • Now take them out in a strainer for 15-20 minutes to drain extra sugar syrup.
  • Coat with coconut powder or khoya .
  • Chom chom sweets are ready to serve..

Note –

  • You can also use readymade unsalted Paneer from market.

Paneer Ki Kheer / Payas(पनीर की खीर) Recipe–Dessert Recipe for Kitty Party–Indian Festival Recipe

Ingredients –

For chena –

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

For chasni –

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

For Flavored  milk –

  1. Whole milk – 1 liter
  2. Sugar –  1/2 cup (as per your taste)
  3. Sliced Dry fruits – Pista, cashew, almonds, etc.
  4. Saffron (optional)

For Chena/Paneer –

    • To make chena, heat whole milk in a pan and bring it to boil.
    • Keep stirring once a while.
    • When milk starts boiling , turn off the heat and add lemon juice, as the milk starts to ferment stop adding lemon juice.
    • Once the milk is fermented, pour the curdle milk into the muslin / cotton cloth, drain all the water and squeeze off excess water.
    • Add little water to the Paneer while the Paneer is still in the muslin cloth, to wash away the lemon flavor.

Method –

  • 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 small balls.
  • Add 1 cup sugar and 2 cups of water into the utensil and let it boil.
  • Add cardamom powder into the water.
  • When chasni starts boiling, put chena balls into boiling chashni.
  • Cover and cook for 15-20 minutes on high heat.
  • Chena balls are ready, turn off the heat.
  • To make flavored milk, bring 1 liter whole milk to boil in a  pan on medium to low heat.
  • Once  milk become little thicker, add sugar and cook till sugar is completely dissolved.
  • Put chena balls into the milk and cook for 5 minutes on medium heat.
  • Keep stirring to avoid the milk sticking to the bottom of the container.
  • Add dry fruits and cook for 1 minute.
  • Paneer ki kheer / Payas is ready, turn off the heat.

Paneer Ki Kheer / Payas(पनीर की खीर) Recipe–Dessert Recipe for Kitty Party–Indian Festival Recipe

Ingredients –

For chena –

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

For chasni –

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

For Flavored  milk –

  1. Whole milk – 1 liter
  2. Sugar –  1/2 cup (as per your taste)
  3. Sliced Dry fruits – Pista, cashew, almonds, etc.
  4. Saffron (optional)

For Chena/Paneer –

    • To make chena, heat whole milk in a pan and bring it to boil.
    • Keep stirring once a while.
    • When milk starts boiling , turn off the heat and add lemon juice, as the milk starts to ferment stop adding lemon juice.
    • Once the milk is fermented, pour the curdle milk into the muslin / cotton cloth, drain all the water and squeeze off excess water.
    • Add little water to the Paneer while the Paneer is still in the muslin cloth, to wash away the lemon flavor.

Method –

  • 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 small balls.
  • Add 1 cup sugar and 2 cups of water into the utensil and let it boil.
  • Add cardamom powder into the water.
  • When chasni starts boiling, put chena balls into boiling chashni.
  • Cover and cook for 15-20 minutes on high heat.
  • Chena balls are ready, turn off the heat.
  • To make flavored milk, bring 1 liter whole milk to boil in a  pan on medium to low heat.
  • Once  milk become little thicker, add sugar and cook till sugar is completely dissolved.
  • Put chena balls into the milk and cook for 5 minutes on medium heat.
  • Keep stirring to avoid the milk sticking to the bottom of the container.
  • Add dry fruits and cook for 1 minute.
  • Paneer ki kheer / Payas is ready, turn off the heat.

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 Smile

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.