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Chum Chum Kheer: Sweetness Overload, Made Easy!

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Chef Curry Do’pyaza

Chum Chum Kheer: Sweetness Overload, Made Easy!

Namaste Dosto! Kem cho? Assalamualaikum! Sat Sri Akal! Chef Curry Do’pyaza here, back with another delectable dish that’ll transport you straight to dessert heaven!

Today, we’re diving into the creamy, dreamy world of Chum Chum Kheer. This isn’t just any kheer, my friends. It’s a celebration in a bowl! Imagine soft, spongy Chum Chum, swimming in a rich, fragrant milk, infused with the warmth of cardamom and the crunch of nuts. Mouthwatering, isn’t it?

This gorgeous dessert is a star during festive occasions like Diwali, Eid, and weddings. It’s also a perfect treat during the cooler months when you crave something comforting and sweet. Think of it as a warm hug on a chilly evening!

A Little History Lesson

Chum Chum, with its origins in Bengal, is a delightful sweet that’s been gracing our tables for generations. It’s believed to have originated in the town of Porabari, Bangladesh. Kheer, of course, is an ancient Indian rice pudding, with variations found across the subcontinent. Combining these two culinary treasures? Pure genius, I tell you!

Get Ready to Cook!

Preparation Time: 20 minutes
Cooking Time: 45 minutes

What You’ll Need (Ingredients)

  • Chum Chum: 12-15 pieces (about 250g), cut into bite-sized pieces. You can find these at most Indian sweet shops.
  • Doodh (Milk): 1 liter, full cream for that extra richness!
  • Cheeni (Sugar): 1/2 cup, or to taste. Adjust according to your sweet tooth!
  • Elaichi Powder (Cardamom Powder): 1/2 teaspoon, for that aromatic touch.
  • Kesar (Saffron): A pinch, soaked in 2 tablespoons of warm milk. This adds a beautiful color and flavor.
  • Badam (Almonds): 1/4 cup, slivered or chopped.
  • Pista (Pistachios): 1/4 cup, slivered or chopped.
  • Ghee (Clarified Butter): 1 teaspoon (optional, for roasting nuts)

Let’s Get Cooking!

  1. Prepare the Milk: In a heavy-bottomed pan, bring the milk to a boil over medium heat. Keep stirring occasionally to prevent it from sticking to the bottom.
  2. Simmer and Thicken: Once the milk boils, reduce the heat to low and let it simmer for about 30-35 minutes, stirring frequently. The milk should reduce and thicken slightly.
  3. Add Flavor: Stir in the sugar and cardamom powder. Continue to simmer for another 5 minutes, until the sugar is completely dissolved.
  4. Introduce the Chum Chum: Gently add the chopped Chum Chum pieces to the simmering milk. Let them cook for about 5-7 minutes, allowing them to soak up the delicious flavors of the kheer. Be careful not to overcook them, or they’ll become too soft.
  5. Saffron Magic: Pour in the saffron-infused milk. This will give your kheer a beautiful golden hue and a delicate flavor.
  6. Nuts About It: In a small pan, heat the ghee (optional). Add the almonds and pistachios and roast them lightly until they turn golden brown. This adds a delightful crunch and nutty flavor.
  7. Garnish and Serve: Pour the roasted nuts over the kheer. Serve warm or chilled, garnished with extra nuts and a sprinkle of saffron.

Chef Curry’s Top Tips

  • Quality Matters: Use good quality, fresh Chum Chum for the best results.
  • Patience is Key: Simmering the milk is crucial for achieving that rich, creamy texture. Don’t rush the process!
  • Sweetness Check: Adjust the sugar according to your preference. Taste the kheer as it simmers and add more sugar if needed.
  • Don’t Overcook: Be careful not to overcook the Chum Chum, or they will disintegrate.

Different Ways to Cook Chum Chum Kheer

  • Gas Stove: Follow the instructions above for a classic, slow-cooked kheer.
  • Induction Stove: The same as the gas stove, just adjust the heat settings accordingly.
  • Pressure Cooker (Not Recommended): While you could theoretically use a pressure cooker to reduce the milk, it’s not ideal as you risk burning the milk and overcooking the Chum Chum. This recipe is best made slowly.
  • Oven (Not Recommended): Kheer is traditionally made on the stovetop.
  • Microwave (Not Recommended): You can heat up leftover kheer in the microwave, but it’s not recommended for cooking the entire dish from scratch.
  • Slow Cooker/Crockpot: This is a great option for hands-off cooking! Combine all ingredients (except Chum Chum and nuts) in the slow cooker and cook on low for 4-6 hours. Add the Chum Chum and roasted nuts in the last 30 minutes.

Nutritional Information (Approximate, per serving)

  • Calories: 350-400
  • Protein: 10-12g
  • Fat: 15-20g
  • Carbohydrates: 40-45g

Note: This is an estimate and can vary based on specific ingredients and portion sizes.

Serving Suggestions

  • Serve warm or chilled, depending on your preference.
  • Garnish with extra nuts, saffron strands, or a drizzle of honey.
  • Pair it with a side of crispy poppadums for a delightful contrast of textures and flavors.
  • It can be served as a dessert after a hearty Indian meal or as a standalone treat.

Now It’s Your Turn!

So there you have it, folks! A simple yet stunning recipe for Chum Chum Kheer that’s sure to impress your friends and family. Go ahead, give it a try! This kheer is a symphony of flavors and textures that will leave you wanting more. Share your culinary creation with your loved ones and spread the joy!

Happy Cooking!
Chef Curry Do’pyaza signing off!