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MULTICOLOURED CHUM CHUM (THE FAVOURITE BENGALI DESSERT WITH A TWIST OF MODERN ART)

Feb-27-2018
Amrita Iyer
60 minutes
Prep Time
840 minutes
Cook Time
15 People
Serves
Read Instructions Save For Later

ABOUT MULTICOLOURED CHUM CHUM (THE FAVOURITE BENGALI DESSERT WITH A TWIST OF MODERN ART) RECIPE

I have experimented with Bengali Sweets a lot and this is one of my innovations!I made a plain Chum Chum and painted it on top with edible food colours making it an edible example of Modern Art.I used liquid food colours and a plain silicon brush to paint over the colours resulting in very pretty and delicious Chum Chum!

Recipe Tags

  • Holi
  • Veg
  • Medium
  • West Bengal
  • Pressure Cook
  • Boiling
  • Dessert

Ingredients Serving: 15

  1. 300 gms chenna (paneer)-low fat best
  2. 2 cups sugar
  3. 2 cups water
  4. 1 tsp Rose essence (optional)
  5. 1 tsp Kewra essence (optional) you can use Cardamom or saffron as per your taste
  6. Edible food colours – I used green,strawberry pink,saffron yellow and orange jalebi colour
  7. Silver varakh to decorate (optional)

Instructions

  1. Knead the chenna for 20 – 25 minutes till smooth and satiny.Take lime sized portions and roll them into oblong shapes.Press to give them the characteristic Chum Chum shape.
  2. Boil the water and sugar in a pressure cooker and when it comes to a vigorous boil add the prepared Chum Chum.Close lid and allow to come to 1 whistle.Lower the heat to the lowest point and cook for 5 minutes.
  3. Take off heat and allow to come to room temperature.Open the lid and transfer the Chum Chum with the syrup into a glass bowl.Refrigerate overnight.
  4. Next morning take all colours on a plate.Remove the Chum Chum from the syrup and drain.Arrange evenly on a plate.Dip the brush in the syrup and then into the colour.
  5. .Paint the Chum Chum randomly with the colours to create a beautiful multicoloured top.
  6. Leave the Chum Chum in the refrigerator for the colours to set.It will take 1 1/2 – 2 hours.Remove and cover with silver varakh.Serve.

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