Strawberry Chum Chum
Servings Prep Time
22Chum Chum 30Minutes
Cook Time
50Minutes
Servings Prep Time
22Chum Chum 30Minutes
Cook Time
50Minutes
Ingredients
Strawberry Mava for Filling
For Chum chum
Instructions
For Strawberry Mava
  1. Clean 6 strawberry with water. Cut it into pieces.
  2. Grind strawberry along with sugar to make a puree without adding any extra water. Pour puree in a non-stick pan. Switch on the heat and stir cook the puree till it gets the consistency of sauce. When done, turn off the heat and keep it aside.
  3. To make homemade mawa, boil 4 cup of full fat milk along with 2 tsp sugar in heavy bottom pan at medium to high heat. Once it comes to boil, bring the heat to medium and let it boil until it gets thick consistency. Stir occasionally. When it starts getting little thicker, stir continuously so that it does not get burnt and reaches mawa consistency.
  4. Mix strawberry sauce to mawa and stir it continuously till it gets to consistency of a dough. Add kewra essence & rose essence and mix it well. Turn off the heat. Keep some strawberry sauce for plating.
  5. Strawberry mava filling is ready. Keep it aside.( If you don’t want to make mawa at home, you can use store bought mawa or you can make instant mawa using by milk powder and milk.)
For Paneer & Chum Chum
  1. Boil the milk in a heavy bottom pan at medium heat. In a small bowl, squeeze lemon to get its juice and mix 2 tbsp water and keep it aside. Once milk comes to boil, reduce the heat to low. Pour lemon juice little by little into boiling milk and stir. The milk will start curdling slowly. Once the curdling is complete, turn off the heat. Add some ice cubes to stop the cooking process further. Pour the curdled milk into muslin cloth and paneer will get filtered. Pour cold water on the paneer while it is in muslin cloth. Wrap muslin cloth tightly and squeeze all water from paneer. Wrap it into clean kitchen towel and refrigerate for 1-2 hrs.
  2. In a mixing bowl, add paneer, all purpose flour, rava, baking powder and sugar. Mix all together.
  3. Place the paneer on silicone mat or wooden surface. Knead the paneer dough using palm very lightly. Ensure that the paneer granules are broken. Please don’t knead it too much or too hard. Divide dough into two equal parts. Add food color in one of the part and knead until the color is mixed well. If you don’t want two colors, you can make all white.
  4. Divide each of the dough balls into 10 equal portions. Take one paneer dough ball on palm and make a crack free smooth oval shape ball. Make all ball following same process. Cover it with cloth. Keep it aside.
  5. Boil sugar in 11 cups of water, along with cardamom powder and rose and kewra essence in big pan at high heat. Once it start boiling, bring the temperature at medium heat. Boil for 1 more minutes. Drop the paneer ball into boiling sugar syrup and cover it with lid. Boil the paneer balls in syrup for about 12 to13 minutes. Slowly drizzle half a cup of water along the sides of the pan every 2 minutes to prevent the syrup from thickening and forming strings.
  6. Once it done, turn off the heat. Let it cool down in sugar syrup with lid on at room temperature then keep into fridge for 1-2 hrs.
  7. Fill the strawberry mawa into icing bag. Remove chum chum from sugar syrup, slit the chum chum from a side till half of the width and fill mawa mixture in to it. Fill all chum chum following the same process. Roll it into coconut flakes and sprinkle some grated pista on it. Put some strawberry pieces on it.
  8. Now chum chum’s are ready to be served.
  9. Make delicious chum chum and serve it as a dessert with watermelon and blueberry or with your favorite fruit.