Chum chum can be served plain, coated with desiccated coconut, drenched in rabri or even stuffed with mawa and fry fruit. In any form, these are absolutely delicious.
- 5 liters Milk
- 2 tsp of lime juice per liter of milk
- 3 cups Sugar
- 5 cups of water
- Nuts – for garnishing
- 200 ml Cream
- Food color – orange/pink
1. Boil milk, add vinegar and stir till the milk curdles.
2. Pour it out in cold water and strain, to get channa/ paneer.
3. Boil sugar in water and make a thin syrup.
4. The channa or paneeer should be nicely beaten and soft dough. If found too soft, add maida (a little) and form a soft dough. Add pink color to the dough and mix.
5. Make oblong – shaped pieces of this dough and add to the boiling thin syrup.
6. When cooked, these balls (chum chum) will float on top.
7. Take little syrup and further dilute it by adding water.
8. Now dip the boiled chum chums into this diluted syrup and soak for 8 – 10 minutes.
9. Remove from syrup and place the chum chums in a platter. Pipe out some whipped sweetened cream over them.
10. Garnish the chum chums with chopped nuts as toppings.