Tuesday, 8 November 2011

Chum Chum...Paneer and Coconut sweet



For the paneer balls (makes 20 balls)
½ kg paneer
8 tbsp powdered sugar
2-3 tsp rose water
a few drops rose essence
For the coconut mixture
2 cups dried coconut
1½ cups granulated sugar
2 pinches saffron
a little milk
For decoration
4 -5 blanched and chopped pistachios, silver foil

  • For paneer balls
  • Mix all the ingredients very well and make a dough.
  • Divide the dough into 2 portions and shape into small round balls.
  • For the coconut mixture
  • Cook the coconut and sugar for 10 minutes on a slow flame. Cool.
  • Warm the saffron in a small vessel. Add a little milk and run in until the saffron dissolves.
  • Add the saffron mixture to the coconut mixture. Mix well.
  • How to proceed
  • Make a covering of the coconut mixture over each paneer ball using hand pressure.
  • Arrange the balls in a plate and cover with silver foil. Chill.
  • Cut each ball into 2 parts. Decorate with pistachios.
  • Serve cold.
  • Preparation time:20 min, Cooking time: 10 minutes

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