This is a typical Bengali sweet dish which is prepared in a similar way that of rasgulla, but this dish has a stuffing inside of kheer or mawa and is coated with desiccated coconut.
Star Ingredient :
- 1 litre milk
- 3 to 4 tbsp of lemon juice
- 2 cups of water
- 2 cups of sugar
- 1/2 tsp of cardamom powder
For Stuffing :
- 2 tsp of ghee
- 1 cup milk
- 100 gm of milk powder
- 100 gm of khoya
- 1/2 cup of saffron milk ( few strands of saffron dissolved in warm milk)
- 4 to 5 tbsp of powdered sugar
First of all we have to make paneer or cheena — which is done by adding lemon juice to boiling milk, when it start to curdle — we get our fresh paneer or cheena.
Tie the paneer in a fresh muslin cloth for about 1 hour and then keep it under heavy weight for another 10 to 15 minutes.
Untie it and then transfer it into a large plate and crumble it with your hand.
Start mashing it until it turns like a dough . This takes a few minutes. Continue till it becomes greasy on your palm. This is the most important process in this recipe — so take out some time to knead it with your hands
Divide the dough into 10 to 12 equal portion and make it oval shape.
Take a deep bottomed pan and mix in sugar and water to make a sugar syrup,when it comes to boiling point , slide all the cheena ovals into the syrup , and keep it simmering on a medium flame for 15 to 20 minutes , till it doubles its size. Then transfer it to a large bowl and let it cool to room temperature, mix some cardamom powder or whole cardamom.
Preparation of stuffing :
Take ghee on a pan and on medium heat mix in the milk , after it reaches it’s boiling point add in the khoya , sugar , milk powder and simmer gently on slow heat until it becomes thick or of kheer consistency. Mix in the saffron milk. Let it cool.