Cham Cham Rasmalai banane ke liye, yahan ek simple recipe di gayi hai:
**Samagri:**
– 1 liter doodh
– 1/2 cup chini
– 2 chammach Kesar
– 1 chammach elaichi powder
– 1 chammach maida
– 1 Katori paani
– 1 katori pista, barik kata hua
– 1 katori badam, barik kata hua
**Cham Cham ke liye:**
– 2 Katori paneer
– 1 Katori chini
– 1 chammach maida
– 1/2 chammach cardamom powder
– Pani
**Vidhi:**
1. Sabse pehle, ek patili mein doodh garam karein aur usmein chini, kesar aur elaichi powder daal kar mix karein. Dhimi aanch par pakayein aur doodh ko ek teesre tak gada hone tak pakayein. Phir gas band kar dein aur thanda hone ke liye rakh dein.
2. Ek bade bartan mein paneer, chini, maida aur cardamom powder milakar achhi tarah se guth lein. Fir is mixture se chhoti cham cham shape bana lein.
3. Ab ek patili mein paani garam karein aur usmein cham cham daal kar ubaal aane tak pakayein. Fir paani se nikal kar thanda pani mein daal dein.
4. Ab thande doodh mein cham cham daal kar 4-5 ghante ke liye rakh dein.
5. Jab cham cham doodh mein achhi tarah se soak ho jaayein toh unhein nikal kar thanda kar lein.
6. Thande cham cham ko ek plate mein rakhein aur upar se thodi si pista aur badam se sajayein.
7. Ab cham cham rasmalai taiyaar hai! Thandi ya garama-garam serve karein aur mazedar swad ka aanand uthayein.
Cham Cham Rasmalai aur Gulab Jamun dono hi mithaiyan bhut hi swadist hote hain! Yahan ek recipe di gayi hai Cham Cham Rasmalai aur Gulab Jamun dono ko ek sath banane ke liye:
**Cham Cham Rasmalai Ke Liye Samagri:**
– 1 liter doodh
– 1/2 cup chini
– 2 chammach Kesar
– 1 chammach elaichi powder
– 1 chammach maida
– 1 Katori paani
– 1 katori pista, barik kata hua
– 1 katori badam, barik kata hua
**Cham Cham Ke Liye Samagri:**
– 2 Katori paneer
– 1 Katori chini
– 1 chammach maida
– 1/2 chammach cardamom powder
– Pani
**Gulab Jamun Ke Liye Samagri:**
– 1 Katori Khoya
– 2 chammach maida
– 1/2 chammach baking powder
– 1/4 chammach ilaichi powder
– 1/4 chammach saffron
– 1 Katori chini
– 1/4 katori paani
– Ghee garam karne ke liye
**Vidhi:**
1. Sabse pehle, ek patili mein doodh garam karein aur usmein chini, kesar aur elaichi powder daal kar mix karein. Dhimi aanch par pakayein aur doodh ko ek teesre tak gada hone tak pakayein. Phir gas band kar dein aur thanda hone ke liye rakh dein.
2. Ek bade bartan mein paneer, chini, maida aur cardamom powder milakar achhi tarah se guth lein. Fir is mixture se chhoti cham cham shape bana lein.
3. Ab ek patili mein paani garam karein aur usmein cham cham daal kar ubaal aane tak pakayein. Fir paani se nikal kar thanda pani mein daal dein.
4. Ab thande doodh mein cham cham daal kar 4-5 ghante ke liye rakh dein.
5. Jab cham cham doodh mein achhi tarah se soak ho jaayein toh unhein nikal kar thanda kar lein.
6. Thande cham cham ko ek plate mein rakhein aur upar se thodi si pista aur badam se sajayein.
7. Ab cham cham rasmalai taiyaar hai!
**Gulab Jamun Ke Liye Vidhi:**
1. Ek bowl mein khoya, maida, baking powder, ilaichi powder aur saffron ko ache se milayein aur aata guth lein.
2. Ab is aate se chhote chhote gol gulab jamun bana lein.
3. Ek kadhai mein ghee garam karein aur ismein gulab jamun ko dheemi aanch par fry karein, jab tak ki vo sundar gehre brown na ho jayein.
4. Fir inko paani mein bhigokar 10-15 minute ke liye rakh dein.
5. Ab gulab jamun ko nikal kar thoda thanda hone dein.
6. Thande cham cham ke saath gulab jamun ko serve karein aur mithas ka maza uthayein!
Cham Cham Rasmalai aur Rasgulla dono hi mithaiyan bahut hi swadisht hoti hain! Yahan ek recipe di gayi hai Cham Cham Rasmalai aur Rasgulla dono ko ek sath banane ke liye:
**Cham Cham Rasmalai Ke Liye Samagri:**
– 1 liter doodh
– 1/2 cup chini
– 2 chammach Kesar
– 1 chammach elaichi powder
– 1 chammach maida
– 1 Katori paani
– 1 katori pista, barik kata hua
– 1 katori badam, barik kata hua
**Rasgulla Ke Liye Samagri:**
– 1 liter doodh
– 1/2 cup chini
– 1 chammach maida
– 1 chammach lemon ka ras
– Pani
**Vidhi:**
1. Sabse pehle, ek patili mein doodh garam karein aur usmein chini, kesar aur elaichi powder daal kar milayein. Dhimi aanch par pakayein aur doodh ko ek teesre tak gada hone tak pakayein. Phir gas band kar dein aur thanda hone ke liye rakh dein.
2. Ek bade bartan mein doodh ko ubaal aane tak garam karein. Jab doodh ubalne lage, usmein dheere dheere lemon ka ras daalein aur chalate rahein. Doodh fatne lage aur chhena alag hone lage, tab gas band kar dein.
3. Ab chhena ko paani mein dhokar achhe se chan lein. Uske baad chhena ko acche se nichod lein aur maida ke saath ache se guth lein.
4. Is mixture se chhote chhote gol rasgulle bana lein.
5. Ek patili mein paani garam karein aur usmein rasgulle daal kar ubaal aane tak pakayein. Rasgulle ubalne par gas dheemi kar dein aur aur 15-20 minute ke liye pakayein.
6. Jab rasgulle taiyaar ho jaayein, unhein thanda paani mein daal dein aur thanda hone dein.
7. Thande rasgulle ko nikaal kar rakh lein.
8. Ab thande doodh mein cham cham daal kar 4-5 ghante ke liye rakh dein.
9. Jab cham cham doodh mein achhi tarah se soak ho jaayein toh unhein nikaal kar thanda kar lein.
10. Thande cham cham ko ek plate mein rakhein aur upar se thodi si pista aur badam se sajayein.
11. Cham Cham Rasmalai aur Rasgulla taiyaar hai! Mithas ka aanand uthayein!
Cham Cham Rasmalai Barfi banane ke liye, yeh step-by-step vidhi hai:
**Samagri:**
– 2 cup paneer (barik kate hue)
– 1 cup mawa
– 1 cup chini
– 1/4 cup doodh
– 1/4 chammach elaichi powder
– 1/4 cup badam aur pista (barik kate hue)
**Vidhi:**
1. Sabse pehle, ek kadhai mein doodh ko garam karein aur usmein paneer daal kar acche se milayein. Doodh sukh jaane tak pakayein, dhyan rakhein ki adhik nahin pakayein.
2. Ab ismein mawa aur chini daal kar milayein. Madhyam aanch par pakayein, jab tak ki mishran ek saath aane tak.
3. Is mishran mein elaichi powder aur kate hue badam aur pista daal kar achhe se milayein.
4. Ab mishran ko ghee se lagaye hue thali ya plate par spread karein aur use thanda hone ke liye rakh dein.
5. Jab mishran thanda ho jaaye aur thali mein set ho jaaye, use chaku se barfi ke tukde mein kaat lein.
6. Ab cham cham rasmalai barfi taiyaar hai! Serve karne se pehle garnish karne ke liye aur kate hue badam aur pista se sajayein.
Yeh barfi ko refrigerator mein thanda karke store kar sakte hain aur khayein. Mithas ka aanand uthayein!
