Cham Cham

Instructions

• In a pan take whole or full cream milk.
• Heat up and bring it to boil. Keep on stirring continuously.
• Add lemon juice and continue stirring.
• The milk separates into milk fat and liquid. It means paneer is ready.
• Turn off the gas.
• Drain the paneer through a cheese cloth.
• Pour some cold water on paneer.
• Wash paneer with cold water.
• Squeeze the water from paneer.
• Hang the paneer and wait for about 30 minutes.
• In a pan add ghee.
• Add milk, powdered sugar and mix well.
• Bring it to boil. When milk comes to boil, add milk powder.
• Add saffron in warm milk and mix well.
• Add saffron milk.
• Mix well and keep on stirring and cooking until it thickens up and comes together as soft dough.
• When the mixture leaves the sides of the pan and comes together as soft dough, turn off the gas.
• Add cardamom powder and mix well.
• Let it cool down completely.
• Stuffing is already. Keep it aside.
• In a pan take water and add sugar. Mix well and bring it to boil. The sugar should get dissolved. Add cardamom pods into syrup. Sugar syrup is already.
• Take paneer and transfer it into blender jar.
• Give it a few pulses. Give a pulse and stop. Again pulse it again.
• When paneer comes together as dough, add maida. Give few more pulses.
• Take the paneer into a dish.
• Divide paneer into equal size portions.
• Roll each portion in your palms and make them smooth and even. There should not be any cracks.
• Give the smooth ball a cylindrical shape.
• Drop the ready chum chum into boiling sugar syrup.
• Cover and cook on medium heat for 15 minutes.
• Turn off the heat and let it rest for 5 minutes.
• Take the chum chum out and transfer them into a strainer so that the excess moisture will be removed.
• Let the chum chum cool down completely.
• Give chum chum a slit at the center. No need to cut it all the way through.
• Stuff the chum chum with stuffing, Decorate with some cherry.
• Chum chum is all ready.
• You can make 8-10 nice size chum chum from 1 liter milk.