Cham Cham

Ingredients
Paneer450 gm
Water 4 cups
Sugar 2 cups
Rose Water 3 tbsp
Saffron few strands
Fresh Thickened/ Double Cream 200 gm

Method
In a medium bowl, knead the paneer until smooth and remove all lumps.
In the Essenza Italiana Pressure Cooker, make sugar syrup by mixing water and sugar together. Let it boil and do not cover the pressure cooker.
Separate the paneer dough into small shaped balls and then roll them until smooth.
Drop each ball to the prepared sugar syrup and then cover the pressure cooker with a lid. Wait for seven minutes after the 1st whistle and then switch off the heat.
Remove the steam from the pressure cooker and keep cham cham aside to cool down.
Now, add the saffron and rose water on them. Keep them in a refrigerator for one hour to chill.
Once chilled, take them out from the syrup and place them in a plate. Add the fresh cream and whisk till fluffy and thick.
Transfer this cream into an icing bag and pipe a swirl out on all cham cham one by one.
Garnish with dry fruits and serve chilled.