Chum Chum

Submited by Hina from


5 liters of Whole Milk
2 kilograms of Sugar
All-Purpose Flour (Maida) (as needed)
200 ml. of Cream
2 cups Vinegar (Sirka)
Food Color (orange or pink)
Nuts (chopped) (for garnish)


In a pot put milk and bring to a boil on medium heat. Then add vinegar and stir until the milk starts to curdle. Pour it out in a separate dish and strain, to get the chenna/paneer (thick substitute) from the milk. In a pot boil sugar in water to a thick syrup. The chena or paneer (thick substitute from milk) should be nicely beaten and smoothened. If found too soft, add a little all-purpose flour (maida) to it. And form a soft dough. Add pink color to the dough and mix well.

Make oblong - shaped pieces of this dough and add to the boiling thin syrup. When cooked, these balls (chum chum) will float on top. Take a little syrup and further dilute it by adding water. Now dip the boiled chum chums into this diluted syrup and soak them for approximately 8-10 minutes. Remove from syrup and place the chum chums in a platter. Pipe out some whipped sweetened cream over them.

Garnish the chum chums with chopped nuts as toppings.


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