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Thursday, February 4, 2021

Malai Chum Chum / Bengali Malai Chumchum / Chomchom / Chamcham / Bengali Sweets

images of Malai Chum Chum / Bengali Malai Chumchum / Chomchom / Chamcham / Bengali Sweets
Malai Chum Chum
Ingredients to make Paneer/Indian cottage cheese (You will get 12 Malai Chum Chums )
Whole milk - 8 cups
White vinegar - 2 tbsp ( add if needed more)
( You can also add lemon juice or sour curd to curdle the milk)

images of Malai Chum Chum / Bengali Malai Chumchum / Chomchom / Chamcham / Bengali Sweets
Malai Chum Chum
Method
Boil the milk in a deep heavy bottom vessel.
When the milk rises to the top,lower the flame.Immediately add the vinegar,stir it with a ladle.
The milk will break & curdle.Boil it for a minute,you will see the panner has separated from the water.Switch off the stove.
Place a clean muslin cloth on a strainer & pour the curdled milk on the cloth.
Rinse this panner once in cold water to get rid of the sour taste of the vinegar.
Wait till all the water has drained out.Tie the cloth tightly and hang it.
Leave it for 1 hours till the water is out from the paneer.

images of Malai Chum Chum / Bengali Malai Chumchum / Chomchom / Chamcham / Bengali Sweets
Malai Chum Chum
Now your homemade panner is ready to make chum chum.Place this paneer on a clean surface or on a plate,using your palm knead it for 15 minutes to a smooth soft dough.divide this in 12 balls and roll it into oval shape.
Ingredients for Syrup
White sugar - 2 cups
( Today i have used turbinado raw sugar so the syrup looks little brown)
Water - 6 cups
Cardamom powder - 1/8 tsp
images of Malai Chum Chum / Bengali Malai Chumchum / Chomchom / Chamcham / Bengali Sweets
Malai Chum Chum
Method
Dissolve the sugar in water add some cardamom powder and bring it to boil.
Lower the heat to medium high flame and slowly drop the oval shaped paneer rolls into the syrup.
Cover it with a lid and boil for 30 minutes ,do not mix the chum chums they may break as they are too soft to handle when hot.
Switch off the stove and let it cool.When serving slightly squeeze out the syrup from the chum chum and add it to the prepared malai.
Ingredients for the Malai / Milk mixture
Whole milk - 2 & 1/2 cups
Dry milk powder - 1/2 cup
Cardamom powder - a generous pinch
Sugar - 1 tbsp ( add if you want it more sweeter)
images of Malai Chum Chum / Bengali Malai Chumchum / Chomchom / Chamcham / Bengali Sweets
Malai Chum Chum
Method
Dissolve milk powder in 1/2 cup of milk,keep it aside.
Boil 2 cups of milk in a heavy bottom vessel and reduce,now add the diluted milk powder and reduce it to the consistency you need.Keep mixing to avoid burning.
Add the cardamom powder and sugar cook for a minute and switch off the stove.
Other ingredients
Powdered pistachio- 1 tbsp
Cherries for decoration
Rose essence few drops ( optional)
images of Malai Chum Chum / Bengali Malai Chumchum / Chomchom / Chamcham / Bengali Sweets
Malai Chum Chum
Assembling
Take a square glass tray pour the malai place the chum chum,sprinkle the powdered pistachios and place cherry on top.Keep it in refrigerator for 1 hour and serve them cold.

images of Malai Chum Chum / Bengali Malai Chumchum / Chomchom / Chamcham / Bengali Sweets
Malai Chum Chum
Note:
a) You can use the whey water to any gravy or for kneading chapathi dough
b) To curdle the milk you can also use curd or lemon juice.
c) Make sure you rinse the paneer to remove the sourness before you tie the cloth.
d) Always use only whole milk with full fat.
e) If vinegar/lime juice is added before milk is boiled then your paneer will break.always make sure they are added to boiling milk.
f) For extra richness cream and condensed milk can be added to the milk.


You will get 12 Malai Chum Chums

Check out for Rasmai recipe HERE
Check out for Chum Chum recipe HERE
Check out of Instant Bread Rasmai recipe HERE
Check out for Rasgulla recipe HERE

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