Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Milk | 1 cup (244ml) whole | 149 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
| Saffron | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 litter milk
- 1 kg sugar
- 10 g alum(phutkari)
- 1/2 tsp. saffron
- 10 almonds
- 10 pistachio nuts
- few drops of kewra essence
Directions
Heat the milk in a deep pan over high flame to boiling point. Add the alum powder to curdle.
Remove it from the flame quickly otherwise the cheese will become hard.
Pour it into the muslin bag or a thin cloth & allow to drain water.
Press the bag & leave to drain for several hours.
Add saffron powder in the paneer. Mix it well & make small triangular chum chum.
Boil sugar in 2 1/2 cups of water to prepare solution (aik tar ka sheera).
Carefully drop in the chum chum
Cook for half an hour over low flame.
Put the chum chum in a plate and make cream circles in their center.
Garnish with sliced pistachio nuts and kewra essence.
Category:Pakistanian Recipes
Category:Pakistanian Desserts