Bengali sweets are favorite of my family. Bengal, an eastern state of India is well known for the Rasgullas (sweet made of cottage cheese balls ( paneer balls) cooked in sugar syrup). There are many variations of this recipe to make delicious and mouthwatering sweets. Shahi Chum Chum is one of them. Soft and shaped Rasgulla is lathered with whipped cream and garnished with nuts and saffron.
This recipe makes 6 shahi chum chum
Milk – 1 ltr ( 4 cups)
Vinegar – 1 to 2 tbsp
For sugar syrup
Sugar – 1 1/2 cups
Water – 4 cups
For whipping cream
Heavy Whipping cream – 1/4 cup
Sugar – 2 tbsp
2 to 3 drops of any essence (I used vanilla)
Saffron, almond and pistachios.
Pinch of cardamom powder
1. Boil 4 cups milk in heavy bottom pan. When it comes to a boil, add vinegar and give it a good mix. Switch of the flame and let it cool for 10 min.
2. Strain it in a strainer lined with muslin cloth or cheese cloth. And then hung this for around 15 to 20 minutes to get rid of excess water. Make sure it has little moisture left.
3. After 15-20 minutes, remove fresh paneer on a plate and knead it very softly around 5 to 10 min and make a soft dough. Then divide this into 6 equal part and give it oval shape. Or you can mold it in any shape.
4. Boil sugar and water in a broad pan. When it comes to a boil, add ovals one by one and close the lid. Boil this for 10-12 minutes. Than let it cool down.
5. Remove each oval in a plate, cover it and refrigerate it for 5 to 6 hours.
6. Whip heavy whipping cream with sugar and vanilla essence.
7. Gently apply whipping cream on oval and garnish it with saffron, cardamom, almond and pistachios.
8. Refrigerate it for 1-2 hours and serve it cold.