Thursday, 1 October 2015

CHUM CHUM BENGALI SWEET




INGREDIENTS
Milk                                              -                                 1 ltr
Sugar                                            -                                 1 cup
Water                                           -                                  2 and half cup
Lemon juice                                 -                                  2 tbsp
Cardamom powder                       -                                  1/4 tsp
Thick cream                                  -                                  1 cup

METHOD
Boil milk in a thick bottom vessel.
Once boiled,switch off the gas.
Add lemon juice and cover the milk.
Milk is fully curdled.
Strain the milk in a muslin cloth and wash in fresh water for 2 - 3 times.
Hang the cheena /cottage cheese  in muslin cloth for half an hour.
Now we got soft paneer / cottage cheese.
We mash the paneer/ cottage cheese very well and make a soft and smooth dough.
Divide the dough into 12 equal size balls.
Roll each balls between your palms.
Give them oval shape.
Now we take pressure cooker,add sugar and 2 and half cup of water and also add oval shape cheena /cottage cheese balls and steam it.
When cooker release the whistle simmer the gas for fifteen mins.
Once cooled,we open the cooker lid.
The chum chum should be floating on the syrup and its size should be double.
Whisk the thick cream till fluffy,add cardamom powder in it.
Coat the chum chum with thick cream.
Serve chilled.