Prep Time : 10 mins
Cooking Time : 15 mins
Serve : 8
INGREDIENTS
Milk - 5 cup
Water - 3 cup
Sugar - 2 cup very well.
Lemon juice - 2 tbsp
Cardamom powder - 1/4 tsp
Milk - 5 cup
Water - 3 cup
Sugar - 2 cup very well.
Lemon juice - 2 tbsp
Cardamom powder - 1/4 tsp
METHOD
Boil milk in a heavy bottom vessel
Once boiled switch off the gas.
Add lemon juice and cover the milk.
After few mins.milk is fully curdled.
Strain this milk in a muslin cloth and wash in fresh water for 2 - 3 times.
Hung the paneer in muslin cloth for half an hour.
Now we got soft paneer / cottage cheese very well.
And make a soft and smooth dough.
Divide the dough in equal size balls.
Roll each ball between your palms.
Shape each ball to cylindrical of medium thickness.
All the balls are made in the same way.
Now we take pan and add two cup of sugar ,three cup of water,cardamom powder and bring to boil
Once boiled add cham cham and cover the lid
Simmer the flame for 15 mins then turn off the flame
Once cooled,we open the lid.
cham cham should be floating on the syrup and its size should be double.
Serve chilled.
Boil milk in a heavy bottom vessel
Once boiled switch off the gas.
Add lemon juice and cover the milk.
After few mins.milk is fully curdled.
Strain this milk in a muslin cloth and wash in fresh water for 2 - 3 times.
Hung the paneer in muslin cloth for half an hour.
Now we got soft paneer / cottage cheese very well.
And make a soft and smooth dough.
Divide the dough in equal size balls.
Roll each ball between your palms.
Shape each ball to cylindrical of medium thickness.
All the balls are made in the same way.
Now we take pan and add two cup of sugar ,three cup of water,cardamom powder and bring to boil
Once boiled add cham cham and cover the lid
Simmer the flame for 15 mins then turn off the flame
Once cooled,we open the lid.
cham cham should be floating on the syrup and its size should be double.
Serve chilled.
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