YELLOW CHUM CHUM

Preparation Method :

• Mix lemon juice in half cup of hot water and put aside.
• Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.
• As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.
• Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth, or muslin cloth.
• Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well.
• Place the drained paneer on a dry, clean surface and knead it for 3 to 4 minutes until it rolls into smooth soft dough.
• Divide the paneer dough into 8 equal parts and roll each one into a smooth oval shaped ball.
• Boil the water. Add sugar and stir to dissolve completely.
• Add the paneer balls to the syrup and bring it back to a boil. Add food colour.Then turn down the heat to medium and cover the pot. Cook for 10 minutes.
• Open the pot cover, turn the chum chums over and cook for another 15 minutes.
• Turn off the heat and let sit for 10 more minutes.
• Remove the chum chums from the syrup.
• Garnish with Pista and dry coconut powder.