Chumchum (Bengali Sweet)

Ingredients :

• Milk - 1 lit [ milk to be heated on previous day and kept in refrigerator for 8 hours ]
• Cornfloor - 1 / 2 sp
• Sugar - 1 3 / 4 cups
• Yellow colour or saffron - litttle
• Water - 5 1 / 2 cups

Method :
Remove cream from milk and prepare paneer. [ if cow's milk used then remove cream immediately after cooling ]. Add yellow colour and  cornflour  kneed  well  till it become  smooth. Divide paneer in to  small balls and shape it.[ shape in lenth wise ] Prepare syrup on high flame. When it starts boiling add prepared chumchum  [ use broad vessel to allow the chumchum to expand. ] Do not cover for first five mints then boil for further 15 - 17 minuts with the lid half open. Then remove from the gas. Keep the chumchum in the syrup for one day. To serve remove from syrup and garnish with silver wrap, or with dessicated coconut and powdered sugar.

Rajbhog (Bengali Sweet)

Ingredients :

• Milk - 1 lit.
• Water - 6 cups
• Yellow colour - little
• Cornflour - 1 teaspoon
• Rawa [ semoline ] - 1 teaspoon
• Maida - 1 teaspoon
• Sugar - 2 cups
• Milk masala - 1 tabl. sps.
• Cardmom - little

Method :
Remove the cream from the milk and prepare paneer from it. Add rawa, maida and yellow colour and mix it. Kneed it till smooth and make balls. Put milk masala inside the balls and give round shape.

Syrup :

Mix sugar and water and heat it on the gas in high flame. Select a vessel which is like deep big kadai, so that syrup will not become thick on boilling for long time. When the water starts boiling add the balls one by one and keep the flame in high. Do not cover for at least 5 mints. Then keep half open  for 10 mints, remove cover and boil for another 4 mints. Your rajbhog will become big in size. Remove from the gas. Keep rajbhog in the syrup for 1 / 2 an hour and remove from the syrup. Keep in fridge. Garnish with cardamom.