Chum Chum
Ingredients
- 1 LWhole milk (fresh)
- 2 tbspLime juice (squeezed)
- 400 gWhite sugar
- 1 LMineral water
- 1 tbspDurum wheat semolina (fine)
- 1 tspCardamom powder
- 1 pinchSaffron
- 50 gCoconut meat (grated)
Method
Bright white fresh cheese cylinders soaked in cardamom syrup. The texture is spongy, almost elastic, releasing a sweet juice with every bite.
- 1
Heat the whole milk in a heavy-bottomed pot. As soon as it boils, pour in the lime juice. Stir gently: the whey should turn translucent and the cheese curds (chenna) should separate clearly.
- 2
Filter through a fine cloth. Rinse the curds with cold water to remove the lemon acidity. Squeeze firmly to extract as much liquid as possible; the cheese should be dry to the touch but remain flexible.
- 3
Place the cheese on a work surface. Add the durum wheat semolina. Knead with the palm of your hand for 10 minutes. The texture must become perfectly smooth, oily, and without any grains.
- 4
Divide the dough into small portions. Roll them between your hands to form 5 cm long cylinders. Ensure there are no cracks on the surface, or they will burst during cooking.
- 5
Bring the mineral water and sugar to a boil with the cardamom and saffron. Drop the cylinders into the boiling syrup. Cover and cook for 15 minutes. They should double in size and become spongy.
- 6
Let the Chum Chum cool in the syrup. Once cold, drain them slightly and roll them in the grated coconut meat to coat them evenly.
Frequently asked questions
How do you get this dish right?
- The secret is in the kneading: the dough should slightly release its natural oils before you stop.
- Don't over-squeeze the cheese initially; if it's too dry, the Chum Chum will be hard in the center.
How long does this dish keep?
Store in the syrup in the refrigerator for up to 3 days. Take them out 20 minutes before serving to regain softness.
