Kesari chum chum

Name: Kesari chum chum
Total time: 3600 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 4 cup cow milk full cream; 2 lemon; 2 tsp corn flour; Pinch yellow food color; 1 1/2 cup sugar; 5 cup water; as required Some kesar petals; 1 tsp ghee; 1/4 cup milk; 1/2 cup milk powder; 1 tbsp sugar; 1/4 tsp cardamom powder; as required Some chopped pistachios; As required Few kesar petals; as required Desiccated coconut

Neha Dua @cook_90450

#weekyellow
#rainbowchallenge

An authentic traditional bengali mithai recipe prepared from chenna and stuffed with mawa in center. It is popular in eastern India too.

#weekyellow
#rainbowchallenge

An authentic traditional bengali mithai recipe prepared from chenna and stuffed with mawa in center. It is popular in eastern India too.

Neha Dua @cook_90450

#weekyellow
#rainbowchallenge

An authentic traditional bengali mithai recipe prepared from chenna and stuffed with mawa in center. It is popular in eastern India too.

#weekyellow
#rainbowchallenge

An authentic traditional bengali mithai recipe prepared from chenna and stuffed with mawa in center. It is popular in eastern India too.

Saved

Ingredients

1 hours

6 servings

For chenna
4 cupcow milk full cream
2lemon
2 tspcorn flour
Pinchyellow food color
For sugar syrup
1 1/2 cupsugar
5 cupwater
as requiredSome kesar petals
For stuffing
1 tspghee
1/4 cupmilk
1/2 cupmilk powder
1 tbspsugar
1/4 tspcardamom powder
For garnishing
as required Some chopped pistachios
As requiredFew kesar petals
as required Desiccated coconut

Saved

Steps

1 hours

1

Firstly, in a thick bottomed pan add milk.furthermore, stir occasionally and get to a boil.
2

Additionally, turn off the flame add lemon juice and stir well.
3

Add more vinegar or lemon juice and stir till milk curdles completely and immediately drain the curdled milk into the hand kerchief.
4

Pour a cup of water and clean the chenna as it has lemon in it, bring it together and squeeze off excess water.
5

Hang for 30 minutes. or till all the water drains off completely.
6

After 30 minutes, start to knead the chenna for 8 minutes. And add a pinch of yellow food color.
7

Sdditionally add corn flour to make balls slightly firm unlike rasgulla.knead chenna till it turns out smooth without any grains of milk.
8

Make small oval balls of paneer and keep aside.
9

Now, in a deep vessel take 1½ cup of sugar and water, boil the syrup for 10 minutes on medium flame. also add kesar petals.
10

Sfter that, drop the prepared paneer balls into boiling sugar syrup,cover and boil for 15 minutes. the paneer balls will have doubled in size.
11

Now, in a large non-stick vessel heat ghee,also add ¼ cup milk.
12

Further add 2 milk powder. mix well,mix continuously keeping the flame on low to medium.
13

Now add powdered sugar and cardamom powder and also starts to separate from pan. mix till the mixture forms a lump.
14

Finally, stuffing is ready, cool completely.
15

Now, take cooked rasgulle leaving behind the water. Slit in between without cutting them into half.
16

And stuff them with prepared stuffing.
17

Further, roll them in desiccated coconut.
18

And garnish with chopped pistachios and few kesar petals.