Chum Chum Sweet
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.