Head Over Coin

Indian recipes and culinary adventures

Chum Chum Sundae: Sweet Endings, Happy Beginnings!

|

Chef Curry Do’pyaza

Chum Chum Sundae: Sweet Endings, Happy Beginnings!

Namaste Dosto! Kem Cho? Assalamualaikum! Sat Sri Akal! Chef Curry Do’pyaza here, back in your kitchens and hearts with a dessert that’s as delightful as a monsoon shower on parched land – the Chum Chum Sundae!

This isn’t just any sundae, my friends. This is a celebration of Indian sweetness, a fusion of textures and flavors that will make your taste buds sing a happy Bollywood tune.

When Do We Eat This Sweet Treat?

Think of Chum Chum Sundae as a festive firework in your mouth! It’s perfect for Diwali, the festival of lights, where sweets are shared with joyous abandon. You can serve it at a Holi party, adding a splash of color to the already vibrant celebration. And let’s not forget Eid, a time for sharing delicious food with loved ones. Honestly, any time you crave something sweet and special, Chum Chum Sundae is your answer! It is especially popular during the hot Indian summers.

A Little History Lesson (with a Sweet Twist!)

Chum Chum itself has a fascinating past. It hails from Bengal, a land renowned for its sweet creations. Legend says it was invented in the 19th century by a confectioner named Matilal Saha. He was experimenting with different ways to make sandesh (a Bengali sweet), and voila! Chum Chum was born. Now, we’re taking this classic sweet and giving it a modern twist with a creamy, cool sundae!

Let’s Get Cooking!

Preparation Time: 20 minutes
Cooking Time: 30 minutes

Ingredients – The Stars of Our Show!

  • Chum Chum (Indian Sweet Cheese Dessert): 8-10 pieces, cut into bite-sized pieces. You can find these at most Indian sweet shops. Get the colorful ones – pink, yellow, and white – for extra visual appeal!
  • Vanilla Ice Cream: 1 pint (about 2 cups). Use a good quality ice cream, the creamier, the better!
  • Rabri (Sweetened Condensed Milk Dessert): 1/2 cup. This adds a rich, milky flavor. You can find it at Indian grocery stores or make it at home (recipe coming soon!).
  • Rose Syrup (Gulab Sharbat): 2 tablespoons. This adds a delicate floral aroma and a beautiful pink hue.
  • Pistachios (Pista): 2 tablespoons, chopped. For that delightful crunch!
  • Almonds (Badam): 2 tablespoons, slivered. More crunch and nutty goodness!
  • Saffron Strands (Kesar): A pinch, soaked in 1 tablespoon of warm milk. This adds a touch of luxury and a beautiful golden color.
  • Cardamom Powder (Elaichi Powder): A pinch. For a warm, aromatic spice note.
  • Ghee (Clarified Butter): 1 tsp (optional, for toasting nuts)

Step-by-Step Instructions – Your Path to Sweet Success!

  1. Toast the Nuts (Optional but Recommended): In a small pan, melt the ghee over medium heat. Add the chopped pistachios and slivered almonds. Toast them for 2-3 minutes, or until they are lightly golden and fragrant. Be careful not to burn them! Remove from heat and set aside.
  2. Prepare the Chum Chum: Cut the chum chum into small, bite-sized pieces. This makes it easier to eat in the sundae.
  3. Assemble the Sundae: In a tall glass or bowl, place a scoop of vanilla ice cream.
  4. Layer the Goodness: Arrange some of the chum chum pieces around the ice cream.
  5. Drizzle the Magic: Drizzle a generous amount of rabri over the chum chum and ice cream.
  6. Add the Rose: Drizzle the rose syrup over the rabri.
  7. Sprinkle the Crunch: Sprinkle the toasted pistachios and almonds over the top.
  8. The Final Touch: Drizzle the saffron-infused milk over the sundae. Sprinkle a pinch of cardamom powder.
  9. Serve Immediately: Dig in and enjoy this symphony of flavors!

Chef Curry’s Tips for a Perfect Sundae:

  • Chill Everything: Make sure your serving glasses or bowls are chilled before assembling the sundae. This will help the ice cream stay frozen longer.
  • Don’t Overload: While it’s tempting to pile on the ingredients, try not to overload the sundae. You want to be able to taste each individual flavor.
  • Get Creative: Feel free to experiment with different toppings. You can add chopped mangoes, berries, or even a sprinkle of chocolate shavings.

Cooking Medium Options:

  • Gas Stove/Induction Stove: Used for toasting the nuts in ghee.
  • Microwave: You could warm the rabri slightly in the microwave for a few seconds if it’s too thick, but be careful not to overheat it!

Nutritional Information (Approximate, per Serving):

  • Calories: 450-550
  • Fat: 25-35g
  • Carbohydrates: 50-60g
  • Protein: 8-12g

Serving Suggestions:

  • Serve immediately after assembling.
  • Garnish with a fresh mint sprig for an extra touch of elegance.
  • Pair it with a cup of hot masala chai for the ultimate Indian dessert experience.

A Final Word from Chef Curry:

This Chum Chum Sundae is more than just a dessert; it’s a celebration of Indian flavors and traditions. It’s a way to bring joy and sweetness to your life and to share that joy with your loved ones.

So go ahead, my friends! Try this recipe at home. Surprise your family, delight your friends, and let the magic of Indian sweets fill your hearts with happiness. Enjoy!