SIMMY'S SPICES & FLAVORS

CHUM CHUM is a traditional Bengali  sweets which is popular in India,Pakistan and Bangladesh.It comes in a variety of colours ,mainly light pink, light yellow and white.It is also coated with malai or cream.I made 2 types of chum-chums.First one is with stuffing and second one is without stuffing.








INGREDIENTS:-

Full fat milk-1 liter
Lemon juice-2-3 tbsp
All purpose flour or semolina-1 tbsp
Sugar-2 cups
Water-5 cups

FOR STUFFING:-

Heavy cream-1/2 cup
Grated Mawa(Khoya) or mawa powder or milk powder -1/4 cup
Condensed milk-2 tbsp
Kewra essence-2-3 drops
Cardamom powder-2 tsp
Sugar-2 tsp
Cherry for garnishing(you can also use saffron stand,grated khoya,grated coconut or nuts)

METHOD:-

1-Boil milk in a heavy bottomed pan over medium flame.Once it come to boil,add lemon juice and mix slowly.

2-When paneer will start separating from whey(paneer water),Line a colander with cheese or muslin cloth. Pour the cheese in it

3-Wash this under running water to get rid of the lemony smell and squeeze…

INGREDIENTS:-

Cream of celery soup-1 can(10.75 ounce)
Cream of Potato Soup-1 can(10.75 ounce)
White Crab meat-1 can(6 ounce)
Heavy Whipped cream-1 cup(8 ounce)
Chopped garlic-4
Crushed oregano leaves-2 pinch
Crushed parsley leaves-2 pinch
Black pepper-1/4 tsp
Butter-2 tbsp
Grated Cheese-2 tbsp
Salt to taste

METHOD:-

1-Heat butter in a saucepan,add chopped garlic and saute for 20-30 secs.
2-Then add cream of salary soup,cream of potato soup,white crab meat,heavy whipped cream and salt.
3-Mix properly,close it with a lid and cook in slow heat about 2 hour.
4-Then at last add crushed oregano leaves,crushed parsley leaves and black pepper powder.
5-Mix well and cook for 3-4 mins.Now your cream of crab soup is ready.
6-Garnish with some grated cheese and serve hot.