Wednesday, 8 July 2015

Malai Chumchum

Malai Chumchum
1 liter milk
1 tsp of citric acid
1 tbsp of fine suji
1 tsp of maida
1/2 tsp of sugar
2 cups of sugar
1 cup of water
1/2 tsp rose essence
1/2 cup of fresh cream
2 tbsp condensed milk
Glazed cherries for decoration

Add the citic acid to 4 tbsp water and keep aside. Boil the milk. Once the milk boils add at citric acid water and let it boil for a minute and switch off the flame. Let it stand for 5 minutes. All the paneer will float up. Drain the whey out. Pour cold water over the paneer.  Hang the paneer till all the water drains out. Take a cooker and add 2 cups of sugar and water. Let the sugar dissolve. While the sugar syrup is boiling, take the paneer on a plate and add maida, 1/2 tsp sugar and suji. Knead the paneer very well with the help of your palm at least for 5 minutes. Or knead until all the paneer comes together and will form a dough. Boil the sugar syrup to string consistently. To check make one small ball and drop it in the sugar syrup. The ball should not break. If it is breaking then add 1/2 tsp of maida and knead it well.  Make around 14 small balls. Flatten the balls with your hand. Add the flatten balls in the sugar syrup on high flame. Close the lid and give one whistle. Immediately take the cooker under the tap and pour cold water to release the steam. Now put the cooker back without the lid on slow flame for 5 minutes. Take the cooker off the gas. Take out the  chum - chums on the plate and cool it. Take the fresh cream and beat it till becomes stiff. Add the rose essence and condensed milk and mix it well. Take a disposable piping bag and put the cream in the bag. Cut the tip and with the help of the piping bag pipe out the cream on top of the chum - chumps. Garnish it with glazed cherries...
Note :-  Keep the sugar syrup for other sweet dish.

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