>> Wednesday, October 19, 2011
For the Paneer / Channa
Milk - 1/2 liter
Lemon Juice - 1 big
For making the Cham Cham
Paneer - made from 1/2 lit
All purpose flour / Maida - 2 tsp
For the Sugar Syrup
Sugar - 1/2 cup
Water 1/2 cup
Kesar colour - few drops
For the Malai
Condensed Milk - 3 tbsp
Saffron strands few
Pistachios - 5 -6, slivered
How to make chum chum:
Follow instructions to make Paneer
Once the paneer is ready, knead it with 2 tsp of flour to a soft dough. Pinch into small balls and shape them into oval shape.
For the syrup:
Heat the sugar in a pan with enough water to make a thin syrup. Add the saffron strands and kesar colour for the chum chum to absorb.
Add the paneer and cook for 5 mins. When you see that it's done, allow it to cool.
For the Cham Cham
Once the cham cham are cooled, remove from the sugar syrup.
Spread the condensed milk over the chum chum and top it with slivered Pistachios. Serve it chilled
Though traditionally chum chum is served as such, I served with it dipped in condensed milk.
You can make your own condensed milk by boiling milk and reducing it further down. That will give you that grainy texture.
Other toppings that are common on a Chum Chum would be fine coconut mixed with sugar. rabri etc.
Sending this to Serve it - Festival Potluck hosted by Krithi and Danny
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#9