- 2 kg Sugar
- 200 gms Rabri
- 100 gms Khoya
- 2 tsp Rosewater
- 25 gms Gum crystals (gond)
- 1 tsp Cardamom powder
- 200 gms Chenna (cottage cheese)
- Chopped Pistachios for garnishing
- Mix the chenna with some sugar. Shape into chum chums.
- Boil sugar in water with little dissolved milk. Into this sugar syrup add the chum chum and boil till cooked.
- Remove from hot syrup and put in diluted sugar syrup.
- Place the boiled chum chums on a baking dish, pour rabri and khoya on top.
- Fry gond in ghee and sprinkle on top of chum chums. Bake the chum chums till light brown.
- Garnish with chopped pistachios.
Tip: Always strain sugar or jaggery syrups before adding to sweets, so that the muddy grains do not taste like grit in the sweet dishes. Allow the grit to settle below before straining.