Table of Contents
- 2 Ltr Milk
- 4 tbsp Vinegar
- 1½ Ltr Water
- 2½ Cup Sugar
- 8-10 Pieces Saffron
- ½ Cup Full Cream
- 1 Cup Milk Powder
- 1 tbsp Powder Sugar
- ¼ Cup Chopped Pistachio or other Dry Fruits
Making Chenna and Giving a Cylindrical Shape
- Take a pan, add milk and Boil.
- Remove the pan from flame and let it cool for 3 minutes.
- Add vinegar while stirring so that chenna which is formed is soft.
- Now separate water and chenna.
- Take a plate and mash chenna with hands in it. The softness increases when you mash it. Look in the video how to mash it.
- Now take a small amount of chenna and give a cylindrical shape to it using hands. Remember that no cracks should be formed in the shape.
Chashni or Sugar Syrup
- Take an empty pan and add water and Sugar
- Mix and boil it on High flame.
- Add Saffron and mix. The colour of the water changes to a very light red colour.
- Sugar Syrup is ready
- Add chenna shapes to the boiling sugar syrup and boil it for 10 minutes closing with a lid.
- Slightly shake the pan instead of mixing with a spoon so that the sugar syrup goes inside the chenna.
- Rasgulla is ready. The shapes are almost double now due to sugar syrup.
- Let it cool to room temperature.
Cham Cham Filling
- Take an empty pan, add full cream and heat on a low flame while stirring for 2-3 minutes.
- Add milk powder and mix on a low flame till it becomes soft thick.
- Add powder sugar, mix and heat on a low flame for 2 minutes.
- Remove from flame, transfer it to a cup and let it cool.
Making Cham Cham
- Rasgulla is now cool. Take a piece and cut it at the centre till half using a knife as shown in the video below.
- Fill the space in rasgulla with the filling. Cham cham is ready.
- Garnish with Pistachio or any other your favourite dry fruits.