Chum Chum

September 22, 2007 Vahchef 0

Author	Vahchef	Servings	0 persons
Published	September 22, 2007	Cooking Time	1 hour
Main Ingredient	Milk	Preparation Time	mins

Description

Recipe of Chum Chum

Ingredient Name	Quantity	Unit
Vinegar (Sirka)	2	Cup
Cream	200	ml
All-Purpose Flour (Maida)
Sugar	200	Grams
Whole Milk	5000	ml
Vinegar (Sirka) (orange or pink)
Nuts

Directions

In a pot put milk and bring to a boil on medium heat. Then add vinegar and stir until the milk starts to curdle. Pour it out in a separate dish and strain, to get the chenna/paneer (thick substitute) from the milk. In a pot boil sugar in water to a thick syrup. The chena or paneer (thick substitute from milk) should be nicely beaten and smoothened. If found too soft, add a little all-purpose flour (maida) to it. And form a soft dough. Add pink color to the dough and mix well. Make oblong - shaped pieces of this dough and add to the boiling thin syrup. When cooked, these balls (chum chum) will float on top. Take a little syrup and further dilute it by adding water. Now dip the boiled chum chums into this diluted syrup and soak them for approximately 8-10 minutes. Remove from syrup and place the chum chums in a platter. Pipe out some whipped sweetened cream over them. Garnish the chum chums with chopped nuts as toppings.

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