Malai Chum Chum

Name: Malai Chum Chum
Total time: 5400 s
Yield: 8 servings
Cuisine: Indian
Ingredients: For paneer; 1 liter Milk (cow); 1 tbsp Vinegar(diluted with water); 1 drop Yellow food colour; 1.1/2 cup Sugar; 3 cup Water; 1/2 tsp Rose essence; For filling; 1 cup Khoya; 1 tbsp Sugar; 1/4 tsp Saffron syrup; Dry fruits and saffron strands for garnishing

Archana C @cwarch77

#Rc
Sweets without Chomchom in Bengal is impossible....Here is one variety... malai chomchom...

Archana C @cwarch77

#Rc
Sweets without Chomchom in Bengal is impossible....Here is one variety... malai chomchom...

Saved

Ingredients

1hour30minutes

8 servings

For paneer
1 literMilk (cow)
1 tbspVinegar(diluted with water)
1 dropYellow food colour
1.1/2 cupSugar
3 cupWater
1/2 tspRose essence
For filling
1 cupKhoya
1 tbspSugar
1/4 tspSaffron syrup
Dry fruits and saffron strands for garnishing

Saved

Steps

1hour30minutes

1

In heavy bottom pan boil milk and add diluted vinegar,and food colour.
2

When milk looks curdles switch off the gas.
3

Pour curdle milk to the muslin cloth over strainer and squeeze out all the whey water.
4

Hang this strained chena for 30 minutes.
5

Transfer chena into a mixer jar and turn it on for just 30 second.Repet the same for one more time.
6

Take soft chena in a big flat plate.
7

Roll it.
8

Make medium sized cylinder shape balls.
9

For sugar syrup....In a large flat bottom pan add sugar and water,boil it.
10

Add rose essence
11

Add cylinder shape chena into the syrup,and cover it.
12

Boil for 10 minutes on high flame.
13

Boil for 10 minutes on low flame.
14

Now chomchom is ready.
15

Keep in fridge for 1 hour.
16

For making filling,add sugar and saffron syrup in khoya.
17

Heat the mixture on a medium flame for 5 minutes.
18

Keep aside the filling and let it cool.
19

Now if there is extra syrup in chomchom...Then remove it.
20

Slit chomchom horizontally and fill it with the khoya mixture.
21

Garnish with some dryfruits and saffron strands.