- Take milk in any utensil and place it on flame for boiling. When milk starts boiling turn off the gas and let it cool down Add water in lemon juice. Add little amount of lemon juice at a time in warm milk.Now strain the coagulated milk in any muslin cloth. Pour some cold water on the chena and wash it nicely. Mix 2 cup sugar and 4 cup water in a pressure cooker and place it on flame for heating. Meanwhile make Chamcham from chena. Divide chena in equal parts, take one part and bind it nicely like a ladoo. Now give Cham cham an oval shape and place it on a plate. Like wise prepare all Chamcham balls. Sugar-water has started boiling in pressure cooker Add all prepared Chamcham one by one in boiling water. Cover the pressure cooker with lid. When it whistles for once, reduce the flame and cook Chamcham for 7-8 minutes. Now turn off the gas. Open the pressure cooker and take out Chamcham in any big bowl along with sugar syrup. Stuff Chamcham when it cools down completely. Peel cardamom and make powder. Mash mawa very finely with help of a spoon. Add powdered sugar and cardamom and really well. Stuffing is ready. After soaking Chamcham for 3-4 hours and cooling it down, take it out from sugar syrup. Chamcham has become cold, sweet and hard. Take when Chamcham and slit it from center keeping it joint from one side. Keep Cham cham in one hand and stuffing it with other hand. Garnish with 5-6 pistachios.
Chuk chuk rasgulla
#myrecipe
By Chandana Guptha
Feb, 24th
621
Servings
2 persons
Cook Time
30 minutes
Ingredients
6
- 8
Ingredients
- Milk
- Lemon
- Sugar
- Khoya
- Cardamom powder
- Pistachios
- Kewada essence
- Yellow colour
Instructions
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