Malai chum chum | How to make Malai chum chum

By Arunima Das  |  6th Nov 2015  |  
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  • Malai chum chum, How to make Malai chum chum
Malai chum chumby Arunima Das
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Video for key ingredients

  • How to make Khoya

  • How to make Chenna

About Malai chum chum Recipe

Malai chum chum is an authentic bengali sweet which has a similar texture like rasgullas but is rich with khoya filling and served with malai or rabdi. Initially I learnt it from a youtube video and had many failed attempts but with some changes here and there I have now mastered it and this is a no-fail recipe if instructions are followed carefully.

Malai chum chum, a marvellous creation to spice up your day. Malai chum chum is one dish that no matter how much the stomach might be full, you just can't stop yourself from having a bite. The relishing flavours, the appealing texture and the amazing aroma absolutely is just mouth-watering. The aroma which arises while cookingMalai chum chum is just too tempting. This amazing recipe is provided by Arunima Das. Be it kids or adults, no one can get away from this delicious dish. How to make Malai chum chum is a question which arises in people's mind quite often. So, the answer to this question is the simple yet exotic recipe by of Malai chum chumby Arunima Das. This recipe can even be tried by beginners. A few secret ingredients in this recipe just makes it the way it is served in restaurants. Malai chum chum is just the appropriate recipe to serve as many as 15. The cooking time for this delicacy is not much. So, the next time you have a get together or a night party at home, don't forget to check and try out this recipe. It's that one delicacy that everyone's definitely going to love it!

Malai chum chum

Ingredients to make Malai chum chum

  • To make chenna/paneer: Full fat milk - 1 litre
  • Citric acid - ĵ tsp
  • cornflour - 2 tsp
  • Orange food color - few drops
  • For sugar syrup: sugar - 1 ½ cups
  • water - 3 cups
  • For khoya filling: Grated khoya - ½ cup
  • Icing sugar/powdered sugar - ĵ cup
  • Crushed cardamom - 3 no.s
  • For rabdi/malai: Milk - 1 cup
  • Grated khoya/mawa - ½ cup
  • sugar - 2 tsp/as required
  • Crushed cardamom - a pinch
  • To garnish: coconut flakes/grated coconut - as desired
  • Almonds/pistachios - as required

How to make Malai chum chum

  1. First of all take a thick bottomed pan and bring the milk to boil.
  2. Once the milk boils, switch off the flame, let it cool a little bit. Then add citric acid and stir well till the milk curdles.
  3. Now use a colander/strainer and line it with one layer of cheese cloth.
  4. Pour the curdled milk and pass it through strainer, collect chenna and let the whey drain out fully.
  5. Bring all edges of the cheese cloth together and press hard so that all the whey drains out.
  6. Let it rest for few minutes and you chenna will be ready to use.
  7. Meanwhile prepare the sugar syrup, in a big pressure cooker, add in sugar and water and on a low flame let it come to a boil. Stir it once.
  8. Now take a plate, put chenna on it and start kneading it.
  9. Add cornflour and mix well.
  10. Rub it with your palm heels and knead for 4 to 5 mins until very very soft. Don't over knead so that oil starts releasing.
  11. While kneading, add few drops of colour.
  12. When kneading is done, start taking little portions from chenna and shape them into a long shape. Dont make them very long as they increase in size when cooked. Keep these aside
  13. By now sugar syrup would be boiling, start adding the prepared chenna dumplings one by one.
  14. Close lid of the pressure cooker and keep on a high flame till it whistles once, then reduce the flame and let it cook for 8 minutes more but do not let it whistle again.
  15. While the chum chums get ready, make the khoya stuffing and rabdi.
  16. For khoya filling, in a plate take grated khoya, icing/powdered sugar, crushed cardamom and mix well using your hands. Drop a little milk to bring the filling together if you feel the mixture is too dry. When ready, keep aside.
  17. For rabdi, place a thick bottomed pan and add milk, khoya, sugar, crushed cardamom and mix them well. Reduce it on a low flame till thickened and you rabdi will be ready.
  18. After 8 minutes, remove pressure cooker from flame and bring out all the pressure by pulling the whistle or place the pressure cooker on a water bath and let all the steam escape.
  19. Open the lid, and you will see the chums chums have fluffed up and the light orange colour chum chums look really pretty.
  20. Now, place the cooker on flame again and do not cover with lid this time. On a low flame, let it boil for 5 minutes more.
  21. After 5 minutes, remove pressure cooker from flame and let the chum chums cool down.
  22. Once cooled, take them out from the pressure cooker and keep them on a plate.
  23. As they rest, they do not remain very soft. Now start stuffing them one by one.
  24. To stuff the chum chums, make a deep cut on the chum chum vertically and stuff it with the prepared khoya mixture in the cavity made by the cut.
  25. Now dip stuffed chum chum in the prepared rabdi and then roll in coconut flakes.
  26. Garnish with chopped almonds/pistachios and serve on a plate layered with rabdi.

My Tip:

Adding cornflour or arrowroot gives the chum chums the right texture as its not meant to be very spongy and soft like a rasgulla.

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