Ingredients with Measurements:
- 1 liter whole milk
- 2 tablespoons lemon juice
- 1 cup sugar
- 1/2 teaspoon cardamom powder
- 1/4 teaspoon saffron strands
- 1 tablespoon rose water
- 1/4 cup chopped pistachios
- 1/4 cup chopped almonds
Special equipment needed:
- Large pot
- Cheesecloth
- Mixing bowl
- Baking dish
- Saucepan
Step-by-step instructions:
- In a large pot, bring the milk to a boil.
- Add the lemon juice and stir until the milk curdles.
- Pour the curdled milk into a cheesecloth-lined mixing bowl and let it drain for 30 minutes.
- Knead the drained milk until it becomes smooth and pliable.
- Divide the milk into small balls and flatten them into discs.
- In a saucepan, combine the sugar, cardamom powder, saffron strands, and 2 cups of water. Bring to a boil and stir until the sugar dissolves.
- Add the flattened milk discs to the sugar syrup and let them cook for 20 minutes on low heat.
- Remove from heat and add the rose water.
- Let the chum chum cool in the sugar syrup.
- Garnish with chopped pistachios and almonds.
- Time:
Preparation time: 45 minutes
- Cooking time: 20 minutes
5. Temperature:
- Medium heat for boiling milk
- Low heat for cooking chum chum in sugar syrup
Serving size:
- Makes 12 pieces
Nutritional information:
- Calories: 200
- Fat: 7g
- Carbohydrates: 31g
- Protein: 6g
Substitutions for ingredients:
- Lime juice can be used instead of lemon juice.
- Cashews can be used instead of almonds.
- Vanilla extract can be used instead of rose water.
Variations:
- Add food coloring to the sugar syrup for a colorful twist.
- Stuff the chum chum with a mixture of chopped nuts and sweetened coconut.
Tips and tricks:
- Knead the drained milk until it becomes smooth and pliable to prevent the chum chum from cracking.
- Cook the chum chum on low heat to prevent them from becoming tough.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave for 30 seconds or in a saucepan on low heat.
Presentation ideas:
- Serve on a platter with a sprinkle of chopped pistachios and almonds.
Garnishes:
- Chopped pistachios and almonds.
Pairings:
- Serve with a cup of hot chai tea.
Suggested side dishes:
- Samosas
- Pakoras
Troubleshooting advice:
- If the chum chum cracks, knead the drained milk for longer until it becomes smooth.
Food safety advice:
- Make sure to use clean utensils and equipment when making the chum chum.
Food history:
- Rajbhog Chum Chum is a popular Bengali sweet that originated in West Bengal, India.
Flavor profiles:
- Sweet, fragrant, and nutty.
Serving suggestions:
- Serve as a dessert after a meal.
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Region: Indian