1.
Trim the sides of the bread and soak it lightly with 2 tbsp milk. Keep it aside.
2.
Now for making the stuffing of chum chum add khoya in a pan with ½ cup milk and 2 tbsp sugar. Mix it properly. Keep it aside in a bowl.
3.
Put this stuffing inside the bread and roll it to make chum chum.
4.
Make custard by heating 2 cup milk with 2 tbsp sugar. Separate ¼ cup warm milk and stir 2 tbsp custard powder in it. Mix it to a smooth lump free mixture.
5.
Mix it to the heated milk and keep on stirring until the custard turns thick. Custard is ready.
6.
Now for making the cheese cake, boil the remaining milk in medium high flame. Squeeze the lemon juice into the milk. Let the milk curdle. Stir it slowly.
7.
Take a muslin cloth, line up in a pan and pour the curdled milk on it. Squeeze it by gathering together the four corners. Hang it for 30 minutes so that all the water drains out.
8.
Knead it nicely till the mixture becomes smooth. Now add 2 tbsp custard powder and the remaining sugar to the paneer mixture.
9.
Spread this mixture over in a baking tray and bake it in the preheated oven at 200°C for 20- 30 minutes. Cheese cake is ready.
10.
Now, to assemble first put the custard in the plate. Cut the custard cheesecake in rectangle and place it in the middle.
11.
Dip the khoya stuffed bread chum chum in custard and place it on the top of custard cheesecake.
12.
Garnish it with tutti frutti and white chocolate heart. You can garnish with any ingredients of your choice. Enjoy White Paradise!
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