Sandwich Chum Chum with Kesar cream filling
Ingredients
2 Ltr of Milk
1 tbspn lemon juice
1 cup sugar
4 cups water
For Cream filling
4 tbspn milk powder
12 tbspn milk
Strands of kesar/safron
1 tbspn ghee
Method
1) In a big vessel start boiling milk
2) Slowly start adding the lemon juice, gradually and not one at a time. Keep stirring when u add the drops
3) Keep stiring till it curdles and forms the paneer
4) Now cool down the curdled milk
5) Take a muslin cloth and strain the curdled milk
6) Strain all the excess water from the paneer
7) Now release the paneer from cloth on a plate
8) In a grinder, churn the paneer to form smooth paste. You can even do this process with hands but that takes lot of time and efforts :)
9) Then form very small balls (Marble size)
10) On the other hand start making the sugar syrup by boiling it at high flame(sugar + water)
11) Start adding the balls into this boiling water
12) Cover the vessel with a lid
13) Make sure you choose a wide and deep vessel for this process since the flame will be high and the balls have to dip completely below the foam of sugar to get double in size
14) This will take about 10 min for the balls to increase into double the size
15) Then turn off the flame and let the balls cool in the same syrup
16) Meanwhile, in a pan add ghee, milk powder and safron +milk and keep stiring well
17) After 5 minutes it will become a thick paste
18) Let it cook for sometime so that it becomes like a soft dough
19) Now cut the cham cham balls from center and fill it with the kesar cream and garnish with some dry fruits of your choice
20) Serve it chill
2 Ltr of Milk
1 tbspn lemon juice
1 cup sugar
4 cups water
For Cream filling
4 tbspn milk powder
12 tbspn milk
Strands of kesar/safron
1 tbspn ghee
Method
1) In a big vessel start boiling milk
2) Slowly start adding the lemon juice, gradually and not one at a time. Keep stirring when u add the drops
3) Keep stiring till it curdles and forms the paneer
4) Now cool down the curdled milk
5) Take a muslin cloth and strain the curdled milk
6) Strain all the excess water from the paneer
7) Now release the paneer from cloth on a plate
8) In a grinder, churn the paneer to form smooth paste. You can even do this process with hands but that takes lot of time and efforts :)
9) Then form very small balls (Marble size)
10) On the other hand start making the sugar syrup by boiling it at high flame(sugar + water)
11) Start adding the balls into this boiling water
12) Cover the vessel with a lid
13) Make sure you choose a wide and deep vessel for this process since the flame will be high and the balls have to dip completely below the foam of sugar to get double in size
14) This will take about 10 min for the balls to increase into double the size
15) Then turn off the flame and let the balls cool in the same syrup
16) Meanwhile, in a pan add ghee, milk powder and safron +milk and keep stiring well
17) After 5 minutes it will become a thick paste
18) Let it cook for sometime so that it becomes like a soft dough
19) Now cut the cham cham balls from center and fill it with the kesar cream and garnish with some dry fruits of your choice
20) Serve it chill
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