Pressure Cooked Chum Chum
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The chum chums will get a beautiful fawn colour. For the pieces being cooked from the second lot onwards (if any), water is added and the cooking time is reduced so that the chum chums do not get hard and too dark in colour. If you find that your chum chums are breaking, then add a little more sooji to the dough and blend it again.
- Bring the milk to a boil.
- Squeeze in one lime slowly till the milk curdles.
- Strain using a muslin cloth and tie in the same cloth till the water id drained out.
- Combine the prepared paneer and semolina and blend in a mixer till smooth.
- Transfer in a plate and divide it into around 17-20 balls.
- Roll and flatten each ball in your hand to give it the shape of a leaf.
- Heat the water in a cooker, add the sugar, cover with the lid loosely and bring to a boil.
- Place 10-12 pieces in the cooker and cook on a high steam for 35 mins on slow flame.
- Cool and remove these pieces carefully into a preferably flat bottomed container.
- For cooking the remaining pieces, add 1/2 cup water into the syrup in the cooker and then bring the water to a boil.
- Add the remaining pieces in the cooker and this time cook for 25-30 mins.
- Add the essence drops into the syrup in the cooker and mix well.
- Pour out this syrup on the serving bowl and soak the chum chums for 30 minutes.
- Serve immediately or store refrigerated.
This recipe was contributed by prakriti_iyengar on 24 Aug 2011
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