Chum Chum Sweet
Submitted by happyzhangbo
Traditional Pakistani chum chum made from fresh paneer, tinted with saffron, simmered in sugar syrup and garnished with cream, pistachios, and fragrant kewra essence.
YIELD
10 servingsPREP
5 minCOOK
30 minREADY
3½ hrsChum chum is one of those South Asian sweets that looks like it belongs in a jeweler’s window. Soft triangles of homemade saffron-scented paneer float in sugar syrup until they’re soaked through with sweetness, then get crowned with a swirl of cream and slivers of pistachio.
You start by curdling fresh milk to make your own paneer, pressing it dry, then kneading it smooth with saffron powder. The little triangles poach gently in a one-string sugar syrup until they puff up slightly and turn irresistibly soft.
A few drops of kewra essence at the end add that unmistakable floral note that makes this sweet so special. Serve chilled at celebrations, Eid gatherings, or whenever you want to impress.
Kitchen Tips
- Remove the milk from heat the moment it curdles. Overcooking makes the paneer grainy and tough.
- Press the paneer for at least two hours so excess moisture drains. Wet paneer won’t hold its shape in the syrup.
- Keep the syrup at a gentle simmer, not a rolling boil, so the chum chum stay intact and cook evenly.
- Chill for a few hours before serving. These taste best cold, and the syrup thickens as it rests.
Ingredients
Directions
Heat the milk in a deep pan over high flame to boiling point.
Add the alum powder to curdle.
Remove it from the flame quickly otherwise the cheese will become hard.
Pour it into the muslin bag or a thin cloth and allow to drain water.
Press the bag and leave to drain for several hours.
Add saffron powder in the paneer.
Mix it well and make small triangular chum chum.
Boil sugar in 2½ cups of water to prepare solution (aik tar ka sheera).
Carefully drop in the chum chum.
Cook for half an hour over low flame.
Put the chum chum in a plate and make cream circles in their center.
Garnish with sliced pistachio nuts and kewra essence.
Comments
that reminded me of home quite a lot! im usually really bad with sweet recipes - too much sugar or whatever - but this was was very easy to follow, so thank you.