Chum chum

Name: Chum chum
Cuisine: Pakistani
Ingredients: 1.5 litre Milk -; Vinegar - 2 1/2 tablespoons or lemon juice; 1 tbsp Corn flour; Pista slice 4 tbsp; 1 litre Water -; 400 grams Sugar -; 1/2 teaspoon Cardamom -; Chandi ka warq for garnish

Sajida Perveen 786 @Sajida_RiwayatFood

Karachi

#mymotivationpostformentroship in 3 colour dish

Sajida Perveen 786 @Sajida_RiwayatFood

Karachi

#mymotivationpostformentroship in 3 colour dish

Saved

Ingredients

1.5 litreMilk -
Vinegar - 2 1/2 tablespoons or lemon juice
1 tbspCorn flour
Pista slice 4 tbsp
1 litreWater -
400 gramsSugar -
1/2 teaspoonCardamom -
Chandi ka warq for garnish

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Steps

1

Heat 1.5 litre milk in a deep pan and keep stirring. Once milk will start boiling add lemon juice or vinegar 2 1/2 tablespoons and stir until milk has nicely curdled.
2

Chenna wash it under tap water for 2-3 minutes till all sour taste goes.
3

Take out chenna from muslin cloth on clean surface. Knead chenna once using your palm with light pressure, add 1 tbsp corn flour and mash the chenna for 7-8 minutes till it's smooth.
4

Roll the chenna dough.So I divided dough in 3 parts mixed three different colours.
Then gave them oval shape.
5

Boil 1 litre water in a heavy pan add 400 grams sugar, 1/2 teaspoon cardamom and bring it to a boil.
6

In boiling sugar syrup gently drop chum Chum one by one and cover. Heat on medium heat for 12-14 minutes.
Add few time coz they will get double size.
7

Switch off the flame and let the chum chum remain in the sugar syrup for 3-4 hours.
8

Transfer it to bowl and pour sugar syrup.
Top with garnish pista slice and chandi kwarq and Serve.
9

Note:
If using 3 colour first boil light colour then dark.