This is a north Indian sweet,which is absolutely gluten free.
It is a variation of rasgulla sweet,originating from bengal (india) .
Results will be best only, if you use the best cottage cheese,or home made paneer.
If you are using store bought paneer,make sure the paneer is too soft and at room
So for my version of pineapple chum chum
200 gm paneer/cottage cheese
1.5 tsp.rawa (semolina/rulang) or substitute with 2 tsp arrowroot.
For the syrup
1 cup sugar
2 cups water
1/2 tsp.cardamon powder
1/2 tsp pineapple essence.
a few saffron strands/yellow coloring
a pinch of salt
For the filling
1/4 cup khova (mawa unsweetened)
grated lemon rind 1/4 tsp.
small bits of dehydrated pineapple or stewed pineapple(optional)
any other nuts like pistachios,watermelon seeds can be added.
few cherries to decorate
Knead the paneer ,rawa,and sugar well to a soft pliable dough.You could use a food
Make into desired shape ,and set aside.
Now to prepare the syrup
Add all ingredients for syrup in a pressure cooker.
When it is about to boil ,drop in the chum chums carefully.
Close the lid with the vent on,and cook to two whistles.
Allow to cool in the cooker itself for 45 minutes.
Open the lid and allow to cool thoroughly.
Once cool slit in the centre and add the filling.
Decorate with cherries.
For the filling-Mix all ingredients listed for filling and stuff the chum chums.
Note : Do not slit the chum chum when it is hot .