Sweet Chum Chum

Chum chum also known as chom chom or cham cham is one of the other Bengali delicacies apart from rasgulla, sandesh and rasmalai. Oval molded chena balls are cooked in Chum Chum simply like the rasgulla.Then embellished in various ways.Few varieties of the garnishings are to stuff with mawa/khoya or dunk them in rabri or simply serve them with coconut decorate.

Dissimilar to the rasgulla this isn’t presented with Chum Chum, so the Chum Chum can be reused for different plans like gulab jamuns. Financially sold mate pal are vivid as nourishment hues are utilized while getting ready. Since I don’t incline toward hues, I have not utilized. In the event that you need to make mate pal vivid, at that point you can include barely any drops of it while plying the chena.
When my significant other’s companion had acquired this bengali sweet the workplace from Kaka halwai in pune; my hubby had loved its taste very much.Hubby has a sweet tooth and it was his interest to make this dessert.Today I had around a liter of milk extra in my ice chest. I recollected this formula and thought of giving it a try.I arranged this formula just because and it was extreme fit as a fiddle.
Ingredients:
To make chena.

1. 1 litres or 4 cups full fat milk
2. 2 to 4 tsp lemon juice or vinegar diluted with 4 tsp water
3. Semolina (1 tsp)
   For the sugar syrup
4. 1 ¼ cup sugar
5. 3 ¼ cups of water
6. ¼ tsp cardamom powder
   For filling
7. 4 tbsp mawa/khoya
8. 1 tbsp sugar (powdered, adjust to suit your taste)
9. Chopped dry fruits (1-2 tablespoon)
10. Few strands of kesar
11. Cardamom powder (1/4 tsp)
    For garnishing
12. Few pistachios and desiccated coconut.

Method:

1. Bubble milk on a medium fire. Add weakened lemon juice to the pot and mix. Use varying until the milk turns sour totally.
2. Include ice 3D squares or super cold water to the coagulated milk. Channel it off to a muslin fabric.
3. Wash it under running water. Crush overabundance water from the chena.
4. Hang it for around 60 minutes.
5. Ply it well for 3 to 4 minutes until smooth. Add semolina to plied chena .Make equivalent estimated oval formed balls.
6. Make Chum Chum by adding sugar and water to a pot. Heat it to the point of boiling. At the point when it starts to bubble, at that point include cardamom powder and cham balls.
7. Spread and cook on a reasonably high warmth for 8 to 10 minutes.
8. Inevitably, move the cham to a plate and cool totally.
9. Cut them length insightful utilizing a blade (don’t cut into half)
10. Make mawa stuffing by blending mawa with powdered sugar,kesar,chopped dry foods grown from the ground powder.
11. Stuff the cham with this mawa mixture.Garnish the cham with pistachios and dried up coconut.
12. Serve chilled.