This Chum Chum recipe yields, soft, moist, juicy sweet with the great texture. This rich Indian sweet/ dessert's recipe and the preparation are easier.
Prep Time 1hour
Cook Time 30minutes
Total Time 1hour30minutes
Author Sujatha Muralidhar
4 tbspKhoaGoya/ Mava
To make chum chum recipe, In a pan add milk and bring it to boil. Once cream starts foaming up add Vinegar 2 tbsp.
The milk will start cuddling, Stir occasionally for 1-2 minutes until solid milk particles are completely separated from whey water.
In a strainer, place cheese cloth and transfer the entire pot of cuddled milk. And keep the strainer in running water to remove excess vinegar/sourness.
Cover them and keep it aside for about half an hour.
Then transfer the drained solid milk product to mixer grinder. Run the machine for about 1-2 minutes until it forms a smooth dough.
Remove it from grinder's container. Using hand blend it again until it becomes a pliable dough.
Divide them into small equal size portions, And make them small oval shaped.
In Wide pan, add sugar and water. And bring it to boil. Once sugar gets dissolved completely and starts rolling boil, gently slide oval shaped one after the other. Cover the lid and cook for 6 minutes in medium flame.
Flip gently using wooden spatula and close the lid. Cook it further for 6-7 minutes or until it gets cooked completely. Remove it from the flame and Keep it aside to bring it down to the room temperature.
In the mean time, add goya/mava to the plate, add saffron/yellow food color. Blend it well to make it yellow dough.
Once it came to the room temperature, cut slightly 3/4th each patties, so that the bottom of the patty stays intact.
Stuff them gently and carefully with the filling. Sprinkle chopped nuts over the top.
Keep refrigerated for 2-3 hours and serve cham cham chilled.