Chum Chum Recipe From Imperial Inn | Imperial Inn Food Recipe Blog
Chum Chum Recipe From Imperial Inn

Chum Chum Recipe From Imperial Inn

Chumchum is a popular Bengali Mithai. Chumchum too is cooked in sugar syrup like rasgulla. The main difference is the way they are served, rasgulla is served with the sugar syrup and rasmalai with condensed milk, while chum chum can be served as it is without and sugar syrup, after garnishing it with a dash of coconut or pistachios or sweetened milk cream (also with condensed milk) or rabri. It is a versatile dish that can be served in many different variations.

Chum Chum Recipe (Veg) From Imperial Inn
Chum Chum Recipe From Imperial Inn
  • 1 liter (5 cup) milk
  • 2-3 lemon juice
  • 2 cup sugar
  • 1 tbsp ararot
  • For Stuffing
  • ¼ cup (60 gram) Mawa
  • 3-4 cardamoms (Peel & make powder)
  • 2-3 tbsp (30 grams) Powder sugar
  • 7-8 thinly sliced pistachios
  • 2-3 drops kewada essence
Chum Chum Recipe (Veg) From Imperial Inn
Chum Chum Recipe From Imperial Inn
  • Take milk in any utensil and place it on flame for boiling. When milk starts boiling turn off the gas and let it cool down (it should be 80% hot).
  • Add water in lemon juice. Add little amount of lemon juice to a time in warm milk. Milk will start to coagulate. Stop adding lemon juice when milk coagulates. Now strain the coagulated milk in any muslin cloth, place the cloth on top of sieve and pour milk on the cloth. All water will get collected in the utensil kept beneath and chena will be collected on the top. Pour some cold water on the chena and wash it nicely. With this chena will become cool and lemon flavor will get washed.
  • Mix 2 cup sugar and 4 cup water in a pressure cooker and place it on flame for heating. Meanwhile make chamcham from chena.
  • Divide chena in 8 equal parts, take one part and bind it nicely like a ladoo. Now give chamcham an oval shape and place it on a plate. Likewise prepare all chamcham balls.
  • Sugar-water has started boiling in pressure cooker (don’t make thread sugar syrup, just boil it so that sugar melts). Add all prepared chumchum one by one in boiling water. Cover the pressure cooker with lid. When it whistles for once, reduce the flame and cook chamcham for 7-8 minutes. Now turn off the gas and place the cooker in any utensil carrying cold water so that it becomes cooled quickly or place it under water tap.
  • Open the pressure cooker and take out chamcham in any big bowl along with sugar syrup. Stuff chamcham when it cools down completely.
  • Peel cardamom and make powder and make powder. Mash mawa very finely with help of a spoon. Add powdered sugar and cardamom and really well. Stuffing is ready.
  • After soaking chumchum for 3-4 hours and cooling it down, take it out from sugar syrup. Chumchum has become cold, sweet and hard. Take when chumchum and slit it from center keeping it joint from one side. Keep chumchum in one hand and stuffing it with other hand. Garnish with 5- pistachios pieces. Like-wise stuff all chumchum.
  • Mouth drooling chumchum is ready. You can serve them as it is or place them in freezer and then they taste yummier.
Chum Chum Recipe (Veg) From Imperial Inn
Chum Chum Recipe From Imperial Inn
#Recipe, #Sweet Dish, #Chumchum, #Imperial_Inn


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