Chum Chum (Bengali Sweet) | How to make Chum Chum (Bengali Sweet)

By Ruchiajay Mahant  |  2nd May 2016  |  
1 review Rate It!
  • Chum Chum (Bengali Sweet), How to make Chum Chum (Bengali Sweet)
Chum Chum (Bengali Sweet)by Ruchiajay Mahant
  • Prep Time

    40

    mins
  • Cook Time

    30

    mins
  • Serves

    6

    People

356

1





Video for key ingredients

  • How to make Khoya

  • How to make Chenna

About Chum Chum (Bengali Sweet)

This sweet is made of fresh chenna, filled with mawa and dry fruits.

Chum Chum (Bengali Sweet), a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Chum Chum (Bengali Sweet) is just mouth-watering. This amazing recipe is provided by Ruchiajay Mahant. Be it kids or adults, no one can resist this delicious dish. How to make Chum Chum (Bengali Sweet) is a question which arises in people's mind quite often. So, this simple step by step Chum Chum (Bengali Sweet) recipe by Ruchiajay Mahant. Chum Chum (Bengali Sweet) can even be tried by beginners. A few secret ingredients in Chum Chum (Bengali Sweet) just makes it the way it is served in restaurants. Chum Chum (Bengali Sweet) can serve 6 people. So, the next time you have a get together or a party at home, don't forget to check and try out Chum Chum (Bengali Sweet).

Chum Chum (Bengali Sweet)

Ingredients to make Chum Chum (Bengali Sweet)

  • Milk- 1.5 litre
  • White vinegar- 2 tbsp or juice of 2 lemons
  • 1 tbsp cornflour
  • Food colour- a pinch of it
  • For the Syrup:
  • Sugar- 3 cups
  • Water- 6 cups
  • Elaichi powder- 1 tsp
  • For the Filling:
  • Powdered sugar- 1/4 cup
  • Mawa or khoya- 1/2 cup
  • Elaichi powder- 1/2 tsp
  • To garnish:
  • Desiccated coconut- 1/2 cup
  • Pistachios- 1 tbsp

How to make Chum Chum (Bengali Sweet)

  1. First boil the milk, then turn off the gas. Add lemon juice till the whey separates, as it appears stop adding the juice.
  2. Take this white chenna residue in a stainer and wash it under tap water 4-5 times. Then collect this in a cloth and squeeze the excess water, hang it for 20 mins.
  3. After that you will have a soft chenna ball. It should not be totally dry, some moisture should be there. Knead this chenna for 8 mins. It will turn to a soft dough .
  4. Add cornflour to it. Knead it again for 1 minute, then add the food colour. (I have used three different colors). Make oval shape balls of the dough.
  5. Meanwhile boil the sugar, water and elaichi powder in an open vessel when it's hot. Add balls in two batches, cover with a lid and at a medium flame cook it for 15 mins.
  6. Then take one piece out. Place it in the cold water, if it sinks then it's done. Then take all the oval balls out in a bowl. Put some sugar syrup in which they were boiled, so that they are immersed totally. Leave them for 2-2.30 hrs.
  7. Then make the filling, dry roast the mawa, add sugar and elaichi powder to it. After 2 hrs they will not be so soft. Cut the balls from the sides but not till it ends.
  8. Fill some stuffing, roll them on desiccated coconut and garnish it with pistachios.
  9. Keep them in the fridge and let it cool overnight and enjoy!

Reviews for Chum Chum (Bengali Sweet) (1)

Madhulata Juneja2 years ago

Nice dessert option to try!
Reply