Chum Chum My Recipebox:

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Author Vahchef Servings 0 persons
Published September 22, 2007 Cooking Time (mins)
Main Ingredient Milk Preparation Time mins


Recipe of Chum Chum

Ingredient Name Quantity Unit
Vinegar (Sirka)  2 Cup
Cream  200 ml
All-Purpose Flour (Maida)  
Sugar  200 Grams
Whole Milk  5000 ml
Vinegar (Sirka) (orange or pink)  

In a pot put milk and bring to a boil on medium heat. Then add vinegar and stir until the milk starts to curdle. Pour it out in a separate dish and strain, to get the chenna/paneer (thick substitute) from the milk. In a pot boil sugar in water to a thick syrup. The chena or paneer (thick substitute from milk) should be nicely beaten and smoothened. If found too soft, add a little all-purpose flour (maida) to it. And form a soft dough. Add pink color to the dough and mix well. Make oblong - shaped pieces of this dough and add to the boiling thin syrup. When cooked, these balls (chum chum) will float on top. Take a little syrup and further dilute it by adding water. Now dip the boiled chum chums into this diluted syrup and soak them for approximately 8-10 minutes. Remove from syrup and place the chum chums in a platter. Pipe out some whipped sweetened cream over them. Garnish the chum chums with chopped nuts as toppings.
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