Name: Malai Chumchum recipe by Rani Soni at BetterButter
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6
Ingredients: Milk - 1 litre; Powdered Sugar - 1/8 cup; Grated khoya - 1/2 cup; Cherries -3 to 4 cut into thin slices; Cardamom Powder - 1/2 teaspoon; Yellow food colour - 1 pinch; Lemon juice- 1 tablespoon; Water - 4 cups; Sugar - 2 cups; Pistachios and Almond - 2 teaspoons; Silver varakh for garnish

ABOUT Malai Chumchum RECIPE

Chumchum is traditional Bengali sweet which has firm texture from outside and stuffed with delicious cream. Chum chum are colorful as food colors are used while preparing. Since I do not prefer colors, I have not used. If you want to make your chum chum colorful, then you can add few drops of it while kneading the paneer.

Instructions

Take a heavy bottomed vessel, add milk. Bring it to a boil and keep stirring.
Once the milk comes to boil, simmer the gas, add the lemon juice and keep stirring.
Cook for a few seconds until the milk solids gets separated from the whey. Now switch off the gas and pour this curdled milk into the muslin cloth over a strainer, squeeze out all the whey and rinse paneer under the tap water as much as possible
Now hang the cloth covered paneer for 30 -35 minutes and then place a heavy weight on chenna for another 30 minutes.
Remove the chenna in a wider plate and nead it well with your palms for 5 minutes to get a smooth texture.
Now divide the paneer into equal portions, roll the balls into oval shapes, press lightly to make a proper oval shaped chumchum. Prepare all the chumchums in this way.
Make sugar syrup by taking a large pan, 2 cups sugar and 4 cups water. Bring it to a boil on medium flame, stirring continuously till the sugar gets dissolved.
When the sugar syrup starts boiling, drop chumchum gently into the sugar syrup.
Cover the vessel with lid and cook for 10 minutes on high flame. Reduce the flame to medium and cook on medium flame for next 30 minutes.
Open the lid and gently stir every 5 minutes to ensure even cooking and puffing. After that, take out all the chumchums in a large bowl to cool.
After cooling down, keep it in refrigerator for 5-6 hours
Mix khoya with powdered sugar, yellow colour and chopped nuts.Slice the chumchum into two halves and stuff with this khoya mixture.
Garnish with silver varakh, a piece of cherry, chopped pistachios and a piece of almond.

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