CHUM CHUM RECIPE:
4) Now add the corn flour and rose extract and incorporate it properly by kneading into the dough. Once the dough is ready divide it into 8~10 equal parts. Now take one part of the cottage cheese dough, press it with your palm and give it a cylindrical shape by rolling it between your palms and pressing the ends with your fingers.
5) In a large thick bottom pan take the of Sugar. Add water in the ratio of 1:2(1 part sugar: 2 part water ). Roll the cardamom pods with a rolling pin to release the aroma and put them into the pan. bring the sugar an water to a rolling boil. Drop the chum chum gently into the boiling pan. Cover with a lid on medium flame, cook for 20~30 minutes.
TIP: Take a large pan for this part as the chum chum will become almost double of its original size.
TIP : Do not open the lid of the pan at any cost for the first 10 minutes
6) After 20 minutes check if the chum chum has become double its size. if not keep it on the flame for 5~10 minutes max.
Remove from the flame and transfer the contents of the pan, the CHUM CHUM and sugar syrup in a bowl and allow it to cool.
TIP : You can bring the chum chum out of the sugar syrup into another bowl after it cools down a bit and pour thickened milk infused with saffron over it, sprinkle with desiccated coconut and serve.
7) To prepare the filling mash the khoya nicely using a masher and add powdered sugar, pistachios and mix well. Cut a chum chum in the middle right through leaving some space at both the ends. Now fill in the khoya pistachio filling into the cavity created by cutting the chum chum in the middle and press it in with your fingers. Sprinkle powdered khoya or desiccated over it. plate and serve this decadent sweet to happy guests.