Prepare soft paneer or chenna as explained here. Add few drops of yellow color to the drained chenna and knead very well, make a soft ball.
Divide the ball into 15-18 potions and make oblong shaped rasgulla
Add 1 3/4 cups sugar and 4 cups water in a big and deep vessel. It is better to use a big pressure cooker for this. Let the sugar dissolve completely. Once the sugar is completely dissolved maintain medium flame and boil the sugar syrup. Once the sugar syrup starts to boil, add rose essence and cardamom powder. Mix well.
Add the prepared chenna balls lowly and close the vessel. Cook in medium flame for 5-7 minutes.
Open the lid and see if the rasgullas are getting big. gently move the floatig rasgullas and close the lid again. Cook for 7 more minutes.
Chill the prepared rasgullas thoroughly for minimum 2 hours.
Crumble the khoya well and 2 teaspoons milk, a pinch of cardamom powder, saffron and chopped nuts. Mix well and make a soft filling.
Now drain the rasgullas from syrup and squeeze gently. Slit each rasgulla and fill with some khoya mixture.
Top with grated coconut and tutti frutti. Serve chum chum chilled.
1. You can use store bought rasgulla to make easy chum chum 2. food color is optional