firstly, in a thick bottomed pan add 1 litre milk.
furthermore, stir occasionally and get to a boil.
additionally, turn off the flame add 2 tbsp vinegar or lemon juice and stir well.
add more vinegar or lemon juice and stir till milk curdles completely.
and immediately drain the curdled milk into the hand kerchief.
pour a cup of water and clean the chenna / paneer as it has vinegar in it.
furthermore, bring it together and squeeze off excess water.
hang for 30 minutes. or till all the water drains off completely.
after 30 minutes, start to knead the paneer for 8 minutes.
additionally add 1 tbsp maida to make balls slightly firm unlike rasgulla.
knead paneer till it turns out smooth without any grains of milk.
furthermore, make small oval balls of paneer and keep aside.
firstly, in a deep vessel take 1½ cup of sugar.
furthermore, add 8 glasses of water and stir well.
boil the syrup for 10 minutes on medium flame.
also add cardamom pods for more flavour.
after that, drop the prepared paneer balls into boiling sugar syrup.
cover and boil for 15 minutes. the paneer balls will have doubled in size.
furthermore, keep aside till it cools completely.
firstly, in a large non stick vessel heat ghee.
also add ¼ cup milk.
further add 2 tbsp cream and ½ cup milk powder. mix well.
mix continuously keeping the flame on low to medium.
the mixture starts to thicken.
now add 2 tbsp saffron milk. to prepare saffron milk, soak few threads of saffron in 2 tbsp of warm milk for 15 minutes.
additionally, add powdered sugar.
stir continuously till the mixture thickens.
and also starts to separate from pan. mix till the mixture forms a lump.
finally, stuffing is ready, cool completely.
firstly, take cooked paneer balls leaving behind the water.
slit in between without cutting them into half.
stuff them with prepared stuffing gently.
further, roll them in desiccated coconut.
and garnish with tutti frutti or dry fruits of your choice.
finally, serve chum chum recipe immediately or store in refrigerator.