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Wednesday, September 30, 2015,1:08 PM by
D.Sumithra

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CHUM CHUM

Makes :
10 Pieces

Preparation Time :
20 minutes

Cooking Time :
30 minutes

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.
  • Serve chill.

INGREDIENTS

  • 1 liter of whole milk
  • 400 grams sugar
  • 1 liter water
  • A pinch of Rose Food Colour
  • Pista and Dry Coconut Powder for garnishing

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