Chum Chum Recipe

Time and servings

Prep time	40 min
Cook time	1 hr
Total time	1 hr 40 min
Serves	15 servings

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About

Chum Chum sweet is a classical Bengali dessert that originated from the vibrant streets of Bengal. Over time, it spread across India and gained immense popularity. Many neighbouring countries also prepare this sweet for festive occasions and celebrations. It combines the softness of rasgulla with rich North Indian-style mewa stuffing. The mix of flavours gives it a special place in traditional Indian desserts. A topping of cherries or tutti frutti adds colour and attraction to the dish. Each piece looks festive and inviting on any dessert plate. The chenna is prepared from fresh milk and cooked gently in sugar syrup. This mild sweetness enhances the flavour and texture beautifully. Overall, it stands as a delightful treat for any celebration. The recipe requires patience and skill to make at home. Most people prefer buying it from halwai shops or bakeries. However, homemade versions taste purer as they use fresh, unadulterated milk. The chenna must be kneaded to the right consistency to achieve the ideal softness. Once boiled in sugar water, it turns light and spongy. Filling it with mewa adds richness and texture that elevate its flavour. The balance of sweet syrup and creamy filling makes it truly satisfying. Chilled servings enhance the taste even more during festive gatherings. It represents Bengal’s artistry in milk-based sweets. Every bite reflects the region’s deep-rooted culinary tradition. Fun Fact:

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Ingredients

• 2½ litre milk
• 2 tbsp vinegar
• 1½ cup sugar
• 6 cup water

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!for stuffing:

• 1 cup milk
• pinch kesar food colour
• 1 cup milk powder
• 2 tbsp sugar
• cherry (for garnishing)

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Instructions

1. Firstly, bring 2½ litres of milk to a boil, stirring occasionallyo prevent it from burning.
2. Add 2 tbsp vinegar and give it a stir. You will notice the milk starts to curdle.
3. Add 1 more tbsp of vinegar and stir until the milk curdles fully, separating the water.
4. Drain off the water over the cheesecloth. You can use any clean cloth here. Rinse with cold water to remove sourness and stop cooking.
5. Squeeze the paneer gently and let it rest for 10 minutes to allow excess water to drain off.
6. Now take the moist paneer and crumble gently.
7. Using the palm, start to knead gently.
8. Knead until the paneer mixture turns smooth without any grains. Do not over-knead here, as the chum chum will turn hard.
9. Pinch a small ball-sized chenna and prepare smooth, crack-free cylindrical balls, flatten slightly.
10. Keep the flattened paneer ball aside and cover it with a moist cloth.
11. Meanwhile, in a large vessel, take 1½ cup sugar, 6 cup water. Stir and dissolve sugar.
12. Now boil the water for 5 minutes or until the syrup turns slightly sticky.
13. Drop in a prepared paneer ball, keeping the flame on high.
14. Cover and boil for 5 minutes, or until the ball’s size has doubled.
15. Flip over and continue to boil for 15 minutes, or until the chenna is cooked through. Keep aside.
16. To prepare the stuffing, combine 1 cup of milk, a pinch of kesar food colour, and 1 cup of milk powder in a pan.
17. Keep stirring and cook till the mixture thickens.
18. Now add 2 tbsp sugar and mix well.
19. Cook until the khova is well-cooked and no longer sticky. The stuffing will thicken once cooled.
20. Now take the chenna and slit it in the centre.
21. Stuff the mixture in the centre, making sure the stuffing is uniformly distributed.
22. Decorate with a cherry and keep it in the refrigerator.
23. Finally, enjoy the Chum Chum Recipe chilled for a week when stored in the refrigerator.

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Video

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Tips

Cham Cham Sweet Recipe Bengali Dessert is a soft and juicy Bengali sweet made from fresh chenna and light sugar syrup. It is filled with mewa and topped with cherries or tutti frutti for a festive look.

1. Fresh Milk: Always use full-cream milk to prepare soft chenna. Curdle it gently and drain excess whey completely.
2. Chenna Texture: Knead the chenna until smooth and non-sticky. This step ensures a uniform texture after boiling.
3. Boiling: Boil the shaped pieces in mild sugar syrup. Keep the flame medium for even cooking.
4. Syrup Flavour: Add cardamom or rose essence to the syrup. It enhances aroma and balances sweetness.
5. Stuffing: Fill the cooled sweets with mewa mixture. Garnish with cherries or tutti frutti to make them look appealing.

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FAQ

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Notes

• Firstly, use readymade khoya instead of preparing it at home.
• Also, garnish with dry fruits to make it healthier and attractive. You can also roll with desiccated coconut to enhance the flavour.
• Additionally, stuffing is optional; chum chum can also be eaten rolled with coconut.
• Finally, Chum Chum Recipe tastes great when prepared with cow’s milk.