“π»ππππ’π ππ ππππππ ππππππ
ππππ πΊπππππ ππ πππππ ππππππ ππππππππ.”
Hina rightfully said so. It is our tradition to share happiness with a sweetdish. Eid-ul-Adha is an occasion where the level of sugary treats are less and dishes made of meat are center of attention.
So Hina from Hina_Blog changed things up at the table by bringing homemade Dhaka Chum Chum. A Bengali sweet made from Curdling Milk.
Chum chum are known for its soft and juicy flavor. Her recipe is easy so get right on it and tell her how was it.
π°πππππ πππππ for Dhaka Chum Chum
For Sugar Syrup
π₯ 3 cups of water
π₯ 1& half cup sugar
π₯ 1/4 tsp Cardamom powder
For Cheese/Paneer
π₯ 1 liter Milk
π₯ 1 to 2 tsp lemon juice or vinegar
For Garnishing
π₯ 4 tsp desiccated coconut
π₯ 4 tsp chopped pistachio
π―ππ ππ ππππ Dhaka Chum Chum
Bring milk to make a boil. Mix lemon juice with equal amounts of water. Add lemon juice or vaniger to the boiled milk on stir well. It begins to curdle immediately.
When the entire milk begins to curdle switch off the flame.
Add ice cubes or cold water to keep the cheese soft. Drain and filter the cheese using cheesecloth.
Rinse the cheese under running water to remove lemon or vaniger smell. Knot the cloth and hang it to drain excess water. You can squeeze it and remove excess water.
Knead the cheese till it becomes smooth. It takes around 3 to 5 mins. After you finish kneading, divide the dough to 8 to 10 balls and shape them to an oval shape with oily palm.
πΊππππ Sππππ
Add 3 cups water in a deep and wide pot. Add 1 and a half cup sugar and bring it to a boil.
Add cardamom powder to the sugar syrup. Now drop these balls carefully in the boiling sugar syrup.
Cover and cook on a medium flame for 20 to 30 mins.
In between i.e After 5 min just stir the syrup and flip the chum chum to the other side There must be enough space for chum chum to cook and double in size.
After 20 mins when its colour turns into light brown transfer the Chum Chum on to a plate to make the garnish.
