Best Idea to Cooking Perfect Chum chum and rasgulla
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To prepare an unforgettable Chum chum and rasgulla, below are the ingridients required:
- Provide 1/2 cup of Dessicated coconut.
- You need 1 ltr of cow milk.
- Use 1 tbsp of Vinegar.
- Get 1 cup of Khoya.
- Get 1 bowl of Sugar.
- Use as needed of Rose essence.
After preparing the components, next you are good to make your tasty Chum chum and rasgulla by following the procedures below:
- First boil milk then switch of gas n add vinegar milk will split,strain milk split n wash properly so sourness will gone then tie in muslin cloth n rest one hour then rub chhena with your palm make smooth like dough.make any shape round,oval,cylinder...Make sugar syrup n add essence with six cup water n boil around 25 minutes.It will be double in size then make it cool n rest aftercool cut n stuff khoya n coat with coconut n garnish with cherry or tuti fruity.red.Very yummy chum chum ready..
These tear drop shaped rasgullas have a firmer texture as they are cooked in a thicker sugar syrup. Check if the chum chums are cooked. This is determined by touch the chum chum springs back when touched and retains its shape when pressed, it is cooked. Chum Chum and Rasgulla taste quite different yet similar because of the similar paneer base of both these dishes. The texture and process of making Chum chum base is very similar to rasgulla, the unique variation is in the shape.
Recipe : Chum chum and rasgulla
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