Whole Milk – 1 ltr
Water – 4 cups
Lemon Juice – 4 tbsp (or) Curd – 4 tbsp
Sugar – 3 cups
Cardamom powder- 1 tsp
Pistachios – 2 tbsp finely chopped/grated
Fresh Grated coconut – 2 tbsp
Heat milk in pan and when it starts boiling add lemon juice and keep stirring. Keep stirring till whey water separates and milk starts curdling. Remove from gas stove and when it cools down, strain the water and separate the curdled milk in a muslin cloth and wash it under fresh water to remove the lemon from it. Squeeze the water and keep it tied in the muslin cloth for 20 minutes. Now remove it from the cloth and knead the paneer and make oval balls of it. Now add sugar and water in a wide pan and once it starts boiling add the balls to it. Close the pan and let it cook on low flame for 10 minutes. Keep checking in between so that the water does not evaporate completely. When the balls have grown almost double the size, transfer the content into a bowl and let it cool down and add cardamom powder. Refrigerate it for few hours. Now mix grated coconut and grated pistachio. Roll the chum chum in this mix and enjoy!!!!
Happy Diwali to all of you……..
To check how to make paneer and rasgulla balls click here