Chum Chum

Directions

• Boil the milk (दूध) over high heat, keep left 2 tbsp. milk (दूध) to use later. After that remove it from heat and cool under room temperature for 5-10 minutes.
• Now add lemon (नींबू) juice in milk (दूध) slowly-slowly and keep stirring. You will see that milk (दूध) start leaving water and start formatting small particles.
• Once milk spoiling is done, take a cotton cloth, a sieve (छलनी) and a bowl. Stack sieve (छलनी) on the top of bowl and cotton cloth on top of sieve (छलनी).
• Pour spoiled milk (दूध) in the cotton cloth to separate milk solid particles (छैना) from milk water.
• Pick all four corners of cotton cloth and squeeze out the extra water.
• Now, pour 1 cup water on the milk solid particles (छैना) to remove the lemon (नींबू) flavour and smell. Don’t remove from cloth. Squeeze out the water again.
• The milk solids (छैना) are ready. Take it out on plate.
• Now put 1/2 tbsp. all-purpose flour (मैदा) and cornflour on these milk solids (छैना). Now, knead this mixture with your hand to make a smooth mixture.
• Divide this mixture into 24 equal parts and make and oval rolls – must check that there is no cracks in any roll. Now on each roll make a dent on one side and keep side all rolls.
• In 1/2 cup of water mix remaining all-purpose flour (मैदा). Keep aside.
• In a deep heavy base pan add sugar (चीनी) and 5 cups of water, cook this mixture by continuously stirring till the sugar dissolve completely. Now add left over 2 tbsp. milk (दूध) in this syrup and bring it to boil. Clean the syrup from scum by ladle, who float over the syrup; cook further more for few minutes with continuously stirring. Strain the sugar syrup into a bowl.
• In a deep non-sticky pan add 1 cup of sugar syrup and 5 cups of water; bring it to boil. Now add half of the water and all-purpose flour (मैदा) mixture along with milk solids (छैना) rolls. Syrup will begin frothing. Cook rolls for 15-20 minutes until they get back their shape, don’t stir but don’t let rolls get stick on pan bottom. Also don’t let syrup thicken – slowly drizzle some water after ever 5 minute along the sides of pan.
• Once rolls get their shape back, remove them from hot syrup and put them in remaining syrup. Refrigerate them for 2-3 hours so that rolls get absorb syrup.
• Meanwhile make topping; take khoya (मावा), edible yellow colour, saffron (केसर), rose water (गुलाब जल) and 1 tbsp. sugar syrup. Cook them until form a jam consistency.
• When rolls are chilled completely, take them out from sugar syrup and put on a serving plate, top with jam and finely chopped pistachio (पिस्ता). Or you can simply top them with Khoya.
• Serve Chum Chum chilled.