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Photo of Chum Chum by Sabrina Yasmin at BetterButter
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Chum Chum

Aug-26-2018
Sabrina Yasmin
120 minutes
Prep Time
30 minutes
Cook Time
8 People
Serves
Read Instructions Save For Later

ABOUT Chum Chum RECIPE

Chum Chum is a famous Bengali sweet enjoyed in any festival . It's made of chena very similar to rasgulla but in oval shape and stuffed with cream or khoya .And also chum chum is served in dry form unlike rasgulla.

Recipe Tags

  • Veg
  • Medium
  • Indian
  • Boiling
  • Dessert

Ingredients Serving: 8

  1. Fresh Milk 2 litre
  2. Vinegar 1/4 th cup
  3. Sugar 2 cups
  4. Water for sugar syrup 6 cups
  5. Yellow colour a pinch
  6. Milk powder 2 tablespoon
  7. Icing sugar 1 tablespoon
  8. Condensed milk 2 tablespoon
  9. Pistachio 2 tablespoon
  10. Cardamom 2
  11. Cardamom powder 1/2 tsp
  12. Rose or kewda water few drops
  13. Desiccated coconut 2-3 tablespoon (optional)

Instructions

  1. Heat milk in a big saucepan.
  2. When milk starts boiling ,reduce the flame and add vinegar. Give it a mix. Milk will start cradling.
  3. Switch off the flame and rest the milk for 10 minutes to separate the milk solids completely from the whey.
  4. Drain the mixture in a muslin cloth to strain.
  5. Take out the cloth from the whey and rinse in tap water nicely so that the taste and smell of vinegar will remove from the chena.
  6. Squeeze to discard excess water from the chana with your hand and tie the potli from the tap as shown below for 10 minutes only.
  7. Afte 10 minutes take the chana in plate. Keep 2 tbsp of chana separately for stuffing and start kneading the chena.
  8. Start kneading the chena with your palm to make a smooth dough.
  9. After kneading one time add saffron or yellow colour and 1 teaspoon of maida.
  10. From this dough make small oval shaped chum chum.
  11. Now in a broad vessel put 6 cups of water and 2 cups of sugar. Bring to boil. Add cardamom.
  12. When sugar dissolves completely and the syrup comes to a roaring hot, add the prepared chum chum one by one carefully.
  13. Keep the flame in medium heat and cover with a lid.
  14. Let the sweets cook in the syrup for about 12-13 minutes.
  15. Add few drops of rose or kewda water this time.
  16. Mix lightly and cover again. Keep aside the saucepan for an hour to cool.
  17. In the meantime prepare the stuffing. Blanch the pistachio in hot water. Peel the skin.
  18. Chop these skinned pistachio in small pieces.
  19. Take the chana which we reserved earlier.
  20. Add milk powder and icing sugar. Mix well
  21. Add little condensed milk , cardamom powder and chopped pistachio.
  22. When the chum chum are cooled down completely, take out one chum chum .
  23. Slit the chum chum with a knife as shown below.
  24. Take out little flesh from inside to make a cavity.
  25. Stuff some prepared filling in the cavity. Top with some chopped pistachio.

Reviews (1)  

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Neema Bhardwaj
Aug-27-2018
Neema Bhardwaj   Aug-27-2018

Thanks for sharing this recipe.

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