Long Rasgulla with Malai - How to make Cham Cham - How to Make Chenna Rasgulla | Vahchef - VahRehVah

Recipe For Chum Chum
2 Litre cow milk
1/4 Cup Lemon juice or vinegar
4 Cups sugar + 15 cups water -Thin sugar syrup
Rita - soap fruit 4 pc crushed and soaked - only water to be used as shown
Khoya 100 gms
50 gms sugar
Take milk to a heavy bottom pan and boiled up on a low flame. Then switch off the flame.

Then add 2 tsp vinegar, stir until it curdles and add cold water, then pour the muslin cloth and drain the water. Paneer is ready.

Take the paneer make into the small dumplings cham cham shape likes as shown as video.

Heat water in a pan, sugar, lime juice, rita water boiled it make sugar syrup.

Then add cham cham dumplings boiled it for 10-15 minutes, after adding some cold water, soak the cham cham into the sugar syrup.

Take milk khoya in a bowl, sugar, rose essence, saffron water mix it well.

Cut into cham cham pour the sweet khoya mixture and coat the coconut powder nicely and pour some sweet khoya decorate with cherries.

Delicious sweet recipe cham cham is ready to serve.

safron 10 strands
rose essence - few drops
ice cold water

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Rasgulla, Rajbhog, Rasmalai and other milk-based sweets are very popular all over India these milk-based sweets were first created in Calcutta and today spread all over the world and are liked by one and all. There are simple techniques associated with curdling the milk and processing into dumplings which are simmered in sugar syrup and these step-by-step instructions are provided by vahchef sanjay thumma please watch the video at least 2 to 3 times before attempting to make the sweets and we guarantee once you are successful you would always make the sweets at home as they are best home-made.
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