Sweet Bread Mawa Roll – Bread Chum Chum

    bread-chumchum

    Sweet Bread Mawa Roll – Bread Chum Chum

    Chum chum has been a traditional sweet recipe from Bengal. Here we make it with a slight variation and prepare sumptuous Bread chum chum. I am sure this recipe will satisfy all your sweet cravings. You can make it for a party , gathering or any occasion.

    Here is a Sweet Bread Mawa roll recipe with pictures. Make it anytime and serve it, your friends and family will relish this homemade recipe. All you need are basic ingredients like bread, mawa, dry fruits ghee and sugar.These devouring chumchums keeps good in refrigerator for 3 to 4 days.

    Direction :

    Getting Ready:

    Take 8 bread slices , cut off its corners.

    bread chumchumTake 7 to 8 cashews and almonds, each, chop them finely. Take 4 green cardamoms, peel and grind them to make powder.

    bread chumchumMaking :

    Take 1 cup sugar, place it in a vessel, followed by one cup water. Turn on the flame and let the sugar dissolve completely. Keep stirring at regular intervals. To check the syrup, One method is to pour the syrup like this from the ladle and check if the last drop falls slowly and steadily.If the last drop falling off from the ladle is forming a long thread then syrup is ready.

    bread chumchumThe other method to check is that, take 1 to 2 drops of syrup in a bowl. Once the syrup cools down, stick it between your thumb and finger to check if there is formation of small thread. If the syrup is gooey and sticky and small thread is formed then  the syrup is ready. Place the syrupp over the net stand.

    bread chumchumFor stuffing , heat a pan and add crumbled mawa to it. Stir constantly and continue roasting until there is slight change in the color and it turns fragrant. Once it is ready turn off the flame and add 1/2 pinch of orange food color to it. Transfer the roasted mawa to a bowl and let it cool down completely.

    bread chumchumThe mawa is still a little warm. Mix dry fruits and cardamom powder to the mawa. When the mawa cools down a little 1/4 cup powdered sugar add it to the stuffing and mix really well. Once the stuffing is ready, divide the stuffing by making soft balls into 8 portions for 8 bread slices. Keep the stuffing long in size.

    bread chumchumTake 1/2 cup milk, transfer it to a broad plate. To prepare the chum chum, lift one bread slice, dip it to the milk and squeeze out the extra milk. Place one stuffing piece over the bread slice and lift the bread from all the sides to close the stuffing. Press it to give a shape like chum chum, place it in a plate and similarly prepare rest of the chum chums as well.

    bread chumchumSlightly re heat the sugar syrup. Take it off from the flame and place on a net stand.

    bread chumchumHeat a wok, pour ghee for frying the chum chum. Place the roll in ghee for frying. Fry the rolls and flip the sides and continue frying until golden brown in color. Keep the flame medium-high.

    bread chumchumDrain out the chum chums from ghee. Hold the ladle over the wok like this so that extra ghee drains back to the wok. Then soak the chum chums in sugar syrup for a minute or so. When the rolls have absorbed apt sweetness, drain them out from syrup. Likewise drench all the rolls in the syrup and drain them out.

    bread chumchumLift the chum chum and coat each side with the desiccated coconut and place them on a plate. Likewise coat rest of the chum chums with coconut as well. Cut the chumchum in the center like this prior serving. Garnish with some chopped pistachios and almond.

    bread chumchumServing :

    Mouth drooling bread chumchums are ready and making them is really easy. You can make it on any special or festive occasion or whenever you crave for something sweet. These devouring chumchums keeps good in refrigerator for 3 to 4 days.

    Suggestion :

    • Keep these leftover in a bowl and use later to make crispy namkeen.
    • Avoid adding sugar to the warm mawa as the mawa will melt and the stuffing will get thin in consistency.
    • While frying the chumchums make sure that the ghee is sufficiently hot. If you fry the chumchums in less hot ghee then they will absorb too much ghee.
    • While making the syrup, make sure it gets one thread consistency.If the syrup is too thin then the chumchums will get soft and if the syrup is thick inconsistency then the chumchums will not get sweet as the chumchums will not absorb the syrup.
    Sweet Bread Mawa Roll - Bread Chum Chum bread-chumchum
    Author: 
    Recipe type: Sweets
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
     
    Ingredients
    • Bread slices - 8
    • Mawa - 150 gms
    • Sugar -1 cup
    • Milk - ½ cup
    • Sugar Powder - ¼ cup (40 gms)
    • Dessicated coconut - ¼ cup
    • Green Cardamom - 4
    • Almonds - 7 to 8
    • Cashew nuts - 7 to 8
    • Pistachios - 10 to 12 ( finely chopped)
    • Orange food Color - Less than ½ pinch
    • Ghee - for frying Chum Chum
    Instructions
    1. Take 8 bread slices , cut off its corners.
    2. Take 7 to 8 cashews and almonds, each, chop them finely. Take 4 green cardamoms, peel and grind them to make powder.
    3. Take 1 cup sugar, place it in a vessel, followed by one cup water. Turn on the flame and let the sugar dissolve completely. Keep stirring at regular intervals. To check the syrup, One method is to pour the syrup like this from the ladle and check if the last drop falls slowly and steadily.If the last drop falling off from the ladle is forming a long thread then syrup is ready.
    4. The other method to check is that, take 1 to 2 drops of syrup in a bowl. Once the syrup cools down, stick it between your thumb and finger to check if there is formation of small thread. If the syrup is gooey and sticky and small thread is formed then the syrup is ready. Place the syrupp over the net stand.
    5. For stuffing , heat a pan and add crumbled mawa to it. Stir constantly and continue roasting until there is slight change in the color and it turns fragrant. Once it is ready turn off the flame and add ½ pinch of orange food color to it. Transfer the roasted mawa to a bowl and let it cool down completely.
    6. The mawa is still a little warm. Mix dry fruits and cardamom powder to the mawa. When the mawa cools down a little ¼ cup powdered sugar add it to the stuffing and mix really well. Once the stuffing is ready, divide the stuffing by making soft balls into 8 portions for 8 bread slices. Keep the stuffing long in size.
    7. Take ½ cup milk, transfer it to a broad plate. To prepare the chum chum, lift one bread slice, dip it to the milk and squeeze out the extra milk. Place one stuffing piece over the bread slice and lift the bread from all the sides to close the stuffing. Press it to give a shape like chum chum, place it in a plate and similarly prepare rest of the chum chums as well.
    8. Slightly re heat the sugar syrup. Take it off from the flame and place on a net stand.
    9. Heat a wok, pour ghee for frying the chum chum. Place the roll in ghee for frying. Fry the rolls and flip the sides and continue frying until golden brown in color. Keep the flame medium-high.
    10. Drain out the chum chums from ghee. Hold the ladle over the wok like this so that extra ghee drains back to the wok. Then soak the chum chums in sugar syrup for a minute or so. When the rolls have absorbed apt sweetness, drain them out from syrup. Likewise drench all the rolls in the syrup and drain them out.
    11. Lift the chum chum and coat each side with the desiccated coconut and place them on a plate. Likewise coat rest of the chum chums with coconut as well. Cut the chumchum in the center like this prior serving. Garnish with some chopped pistachios and almond.

     

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