Description
Pakiza/ Chum Chum, Indian sweet made with milk, cheese and khoya. This is a traditional Bengali sweet, popular throughout the Indian subcontinent. The sweet comes in a variety of colors, mainly light pink, light yellow, and white. It is coated with coconut or mawa flakes as a garnish. This oval shaped sweet is simple yet delicious and similar in texture like rasmalai or rasgulla. Spongy and juicy.
Ingredients (serve 10-12 people):
For stuffing
- ยฝ cup Mawa crumbled (made from milk)
- 2-3 green cardamom pods powdered
- 2 tbsp coarse grinded dry fruits (pistachios, almonds)
- 2 tbsp saffron strands soaked in milk (optional)
- 2 tsp sugar (i didn’t take, as rasgullas are already sweet)
For making Mawa
- 1 cup milk powder
- ยฝ cup milk
- ยผ cup heavy cream
- 2 tbsp butter (you can take anyone either salted or unsalted)
For making chum chum balls
- 1 litre full fat milk
- 3 tbsp lemon juice/ vinegar(vinegar should be diluted)
- 1 tsp corn flour
- 1 cup sugar
- 4 cup water
- 2-3 drops of essence (I took ice-cream essence, you can take of your choice) optional
Procedure:
For Mawa
Take a heavy bottom pan over medium low heat, add butter, once melted add heavy cream and stir well, then add milk while continuing stirring. When completely mixed and bubble forms, add milk powder in batches so that lumps will not form.
Continue to stir and cook until the mixture leaves the pan. Heat should be low all the time otherwise mawa will get burnt.
At last the mixture will thicken well and form big lump, turn off the flame and keep it aside for cooling.
After it cools down take ยฝ cup mawa in a bowl, add in cardamom powder, 1 tsp saffron strands soaked in milk and crushed dry fruits, combine it well and keep aside.
For making chum chum balls
Boil 1 litre of milk in a heavy bottom pan. Once it comes to a boil, turn off the flame and add vinegar while continuing stirring. Milk curdles within a few mins and forms chhena.
Drain the water using strainer and collect the chhena in cotton cloth and rinse it with normal water to remove the acidic flavor/ smell from chhena.
Make a tight knot of cloth and squeeze it to drain excess water. Hang it for 20-30 mins.
Take out in a plate, add cornflour and mash chhena well till it becomes smooth. Make oval shaped balls (according to your choice of size).
Now take a big vessel / pot over high heat, add water, sugar and a few drops of essence. Bring it to a boil and add chhena balls in it. Cover the vessel and cook for 15-20 min on high flame. After 20 min balls become double in size, at this stage turn off the heat and let it cool down in the same sugar syrup for about 1 hr (or its completely cool down)
After they completely cool down, take one oval ball and make a slit in the center (do not cut thoroughly, just a slit in the middle) and fill the mawa mixture in it. Repeat the same with other balls. Garnish it with dry fruits.
P.S.: Chum Chum should be serve chilled, it tastes best !
You can make changes in stuffing according to your taste and preference.
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