Chum chum by Chef Shireen anwer

Chum chum by Chef Shireen anwer

Chum chum:

2 kgs milk
2-3 tsp tartar
12 grams ararot
4 grams sugar
5 grams flour
½ egg
¼ tsp of baking powder
A pinch of mace, nutmeg and cardamom

For syrup:
½ kg sugar
1 kg water
8-10 reethay
A pinch of red food color

1. Boil 2 kgs of milk in a saucepan
2. Cook on a low heat stirring continuously, as the milk simmers a layer of cream will form on the surface.
3. Add 2 tsp of tartar in warm milk stir slowly until the curd will start separating from the whey. Turn the flame off
4. Drain the whey using a strainer line with cheesecloth, or muslin cloth.
5. .Place the prepared paneer on a dry clean tray and add 12 grams of ararot, 4 grams of sugar, 5 grams of flour, eggs white, baking powder, red food color and a pinch of mace, nutmeg and cardamom and knead for 3-4 minutes until it rolls into smooth soft dough.
6. Divide the paneer dough into equal parts and roll each one into a smooth oval shaped ball.
7. For the syrup, in a pan bring water to a boil and sugar and stir to dissolve.
8. Divide the syrup into two portions
9. Boil the reethay in a separate pan of water and pour into one portion of the sugar syrup
10. Cook this mixture on a low flame .As the foam comes on the top drop in the chum chums and allow to cook until it doubles in volume
11. Now remove and soak the chum chums in the remaining sugar syrup over night

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