Similar Recipes,
Rasgulla
Rasmalai
How to make chenna
To be frank, i am not a big fan of rasgullas. I like them but i love rasmalai. This one tasted really delicious and it is pretty easy to make as well.
Making rasgullas is so easy if you follow my steps, the ratio and procedure is very important. The main thing is to get the chenna ouright, i have posted step wise picture for how to make chenna. Soft chenna results in a soft and spongier rasgullas. And also the consistency of sugar is also important. Please follow my measurements so you will get no fail spongier rasgullas each time..Give this a try and let me know how it turned out for you..
For Cham Cham:
Sweetened Khoya – 1 cup
Pistachios – 1/4 cup chopped finely
Desiccated Coconut – 1/2 cup for rolling
Now for making cham cham, take one and slit it open, fill it with sweetened khoya and top with pistachios. Roll in desiccated coconut and set aside.
Pictorial:
Take milk in a pot |
Put it on high heat and keep stiring |
Squeeze juice from 1 lemon, you need 1.5 tblspn of lemon juice |
Line sieve with muslin cloth and place it over a bowl |
Now the milk must have started foamy |
Now it has boiled |
Take it off the heat and leave it for a 1 mins |
Add in the lemon juice |
Mix gently and you will see the milk has started curdling |
Now it is completely curdled, you can see a light greenish kind of water has separated, this is the correct stage |
pour the entire thing on to the sieve |
This is the whey water, so healthy..You can use them to knead chapati dough, add it to rasam, soup.. |
Now take a bowl of cold water, drop the curdled chenna into the water and wash it well |
You can run it under cold tap water too.. I washed it like this for 3 changes of water |
Now hung it over a tap for 30 mins, i squeezed it with my hands occasionally to make things faster |
This is the soft chenna which you get after the draining process |
Take chenna in a bowl |
Knead it with your hands gently |
Just knead and knuckle |
Till you get a kind of soft dough |
Just like this |
Divide it into equal portions |
roll it into a ball |
take one |
roll it like this |
all done |
take sugar in a pressure cooker |
add water |
bring it to a boil |
drop the cham cham in this |
cook till this doubles in size |
now take this in a bowl |
add cardamom powder |
chop some pistachios finely |
take your other ingredients |
slit open the cham cham |
fill it with khoya |
top with pistachios |
roll in coconut |
you can even roll it plain in coconut |
serve |
No words to say
Became speechless
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love n enjoying u r recipes, big thanQ.