Sunday, June 22, 2014

Malai Chum - chum

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This recipe took a long time to get published as I just didn’t get time over the holidays. A lot of friends has been asking me for it and finally it’s here. Sorry for the delay. I made this over Diwali for my Husband’s office Diwali get-together. Indian folks in his office were supposed to bring in a dish each, I decided to go with traditional Bengali sweets which is famous across India. I chose Malai chumchum as it is popular for its mild sweetness and silky soft texture.

Ingredients For Chaana

  1. 8 cups whole milk
  2. 1tsp. saffron
  3. 1/2 cup vinegar diluted in 1/2 cup water

Ingredients For Sugar syrup

  1. 4cups of sugar
  2. 10 cups of water

Procedure Of Making Chaana

In a heavy bottom pan take the milk and bring it to a boil. Optionally you can use saffron in the milk to give the chum chum a rich color, or omit it for clear white chum chums. If you choose to use saffron you will see within few minutes it will start releasing its color. Once it starts boiling reduce the heat and slowly pour diluted vinegar to it while stirring the milk.

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Soon the milk will start curdling. It means the milk solids will be separated from the watery whey.IMG_6386Now strain the milk mixture on a colander lined by a cheese cloth.IMG_6390

Rinse the milk solids with fresh running water to remove any residual acidity.

Wrap the cheesecloth around itself to squeeze out moisture from the chaana (paneer).

Now tie the muslin cloth from the faucet of your kitchen sink for 3-4hrs to drain out the last drop of whey.

Take chaana out of the cheese cloth and knead it with gentle pressure to make a soft dough.

Now take small balls out of it and roll them in elongated shape. Flatten each of them by putting them in between your palms. Keep them on a clean plate.

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Take a wide sauce pan and dissolve sugar into the water. Bring it to a boil on high heat.

When it starts boiling reduce the heat to medium and allow the syrup to simmer for another 5 – 6 minutes.

Remove the lid and gently release chum chums in batches; into it. Chum chum will expand when it is cooked, so keep enough room for their expansion.

Cook them covered on medium heat for 15 minutes and then turn them over. Cook for another 5 minutes and then remove them with a slotted spoon.

Arrange them on a plate and allow them to cool in a refrigerator for 30 minutes.

By this time prepare malai for chum chums.

Ingredients for malai

  1. 1 cup whole milk
  2. 1 cup heavy cream
  3. 2tsp. sugar
  4. Crushed pistachio for garnishing
  5. Optional saffron

Procedure of making Malai

In a heavy bottom pan mix together milk, heavy cream and sugar. Optionally add saffron. Now let it boil on medium heat. Stir continuously to avoid scalding.

Soon you will see it starts getting thick. Cook for some more time till it gets a spread like consistency.

Take out the chum chums from refrigerator and either using a flat knife or using pastry bag with malai filling spread the warm malai on the top surface of chum chums. Let it soak for a minute, then apply the 2nd layer. Sprinkle crushed pistachio and saffron over them to garnish.IMG_4871

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4 comments:

Anonymous said...

The chum-chums looks awesome. Really tempted :). I am not talented enough to make them on my own but I am inspired to try to make them today :)

~ Riya

somtapa said...

Riya, its not tiring if you make them in small scale. Try with 2-3 cups of milk. I am sure its worth the effort.

Anonymous said...

Great post! Will make it some day.
I was wondering if you also know how to make Channar Toast.
Devi, Toronto

Somtapa Brahmachari said...

@Devi, no idea. I haven't even heard of it.

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