Gulab dry fruits tuti frutti cham cham
Gulab dry fruits tuti frutti cham cham
Cooking Instructions
- 1
Heat milk in a vessel and bring to boil and add lemon juice and stir until the milk curdles. Then turn off the gas flame and let it cool for 2 minutes.
- 2
Take a muslin cloth and transfer paneer into it and wash it with cold water to remove lemon sourness and keep it for some minutes in a dry vessel.
- 3
Now, add 1 tablespoon ghee in a pan, mawa, condensed milk, almond essence and rose syrup and cook all on medium flame for 3-4 minutes for rose mawa.
- 4
Take a plate and put paneer or chenne and add maida into it and knead properly to make a dough by applying some ghee. Now make round bowls of paneer and give it an Oval shape.
- 5
Then take a pan and add 1 cup sugar and 2 cups of water and cook it until you get one string mixture. Now, add oval shaped paneer pieces into chashni and cook for 10-11 minutes on medium flame. Flip the sides of pieces.
- 6
Now, transfer all the pieces into a plate and cool it for 3-5 minutes. Then take a knife and cut every piece from center and place rose mawa.
- 7
Finally, serve the gulab chamcham with pistachios, badam, tutti fruti and rose petals.
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