chum chum recipe | cham cham sweet recipe | Bengali chomchom recipe | Diwali sweet |
by Tarla Dalal
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chum chum recipe | cham cham sweet recipe | Bengali chomchom recipe | Diwali sweet | with 8 amazing images.
chum chum is a Bengali mithai made using chenna. Learn how to make chomchom recipe.
These oval shaped Diwali sweet - chum chum is cooked in sugar syrup and stuffed with a mixture of mawa. We have added refined flour (maida) to the prepared chenna which provides stiffness and helps to maintain a proper shape.
To make chum chum, combine chenna and maida and mix well. Divide into 10 portions. Take each portion, one by one, between the palms of our hands and shape it into 100 mm. (4”) oval. Then combine the sugar with 3 cups of water in a deep non-stick pan, mix well and allow it to boil on medium flame for 5-6 minutes. Gently add the chum chums in the sugar syrup and boil on medium flame for 12-15 minutes and drain well. For stuffing, cook all ingredients for 5 to 6 minutes. Cool it completely. Slit each chum chum, stuff it and garnish with almond slivers.
Other than the mawa, you also add some dates, figs or cashews to make cham cham sweet. You can even skip the stuffing and drizzle rabri on top of it or simply garnish using coconut and pistachios.
Tips for chum chum. 1. Use freshly made chenna. 2. Crumble the mawa well so that you get a uniform mixture. 3. While shaping them, take care to see that there are no cracks on the surface. 4. While draining them after cooking, pick gently and add them to the sugar syrup. 5. Always keep them refrigerated.
Try similar recipes like Rose Sandesh or Rasmalai.
Enjoy chum chum recipe | cham cham sweet recipe | chomchom recipe | Diwali sweet - chum chum given below.
Method- In a plate, combine the chenna and maida and knead very well using your hands into a smooth mixture.
- Divide the mixture into 10 equal portions.
- Take one portion between the palms of our hands and shape it into 100mm. (4”) ovals, taking care to see that there are no cracks on the surface.
- Repeat step 7 to make 9 more ovals.
- Combine the sugar with 3 cups of water in a deep non-stick pan, mix well and allow it boil on medium flame for 5-6 minutes.
- Gently add the chum chums in the sugar syrup and boil on medium flame for 12-15 minutes.
- Drain and remove the cooked chum chums keep it on a plate. Keep aside to cool completely.
- In a broad non-stick pan, combine together all the ingredients for the stuffing and cook for 5-6 minutes. Keep aside to cool completely.
- Slit the chum chum lengthwise.
- Stuff it with the prepared stuffing.
- Repeat step 13 and 14 to make 9 more chum chum.
- Garnish with almond slivers. Refrigerate for one hour.
- Serve chilled.
Chum Chum recipe with step by step photos
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If you like chum chum, then also try other Indian mithai like
- rasgulla recipe | Bengali rasgulla recipe | rasgulla at home | chhena rasgulla | with amazing 21 images.
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- quick churma ladoo recipe | instant cashew jaggery ladoo made with roti | dry fruit churma ladoo | with 32 amazing images.
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Chum chum is a Bengali mithai made with fresh paneer, also called chenna. Being a famous mithai from east of India, it is also a popular dessert in Bangladesh. It is similar to rasgulla, but it is not served dipped in sugar syrup. Instead it is stuffed with a mawa mixture and topped with nuts. Often it is prepared in different colours like pink, yellow or a mix of two other than white colour.
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Use freshly made chenna.
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Crumble the mawa well so that you get a uniform mixture.
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While shaping the chum chum, take care to see that there are no cracks on the surface.
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While draining them after cooking, pick gently and add them to the sugar syrup.
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Always keep them refrigerated till serving.
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To make paneer, rinse a deep non-stick pan with ¼ cup of water and quickly simmer it for 2-3 minutes. This will prevent milk from getting burnt as the water forms a protective layer between the pan and milk. This is generally done in stainless steel pans but, if you have an old non-stick pan it is advisable to make this extra effort so, that the milk does not burn.
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Rotate the pan in a clockwise motion, so the water spreads evenly in the pan. Discard the water and pour 2 litres of full fat-milk. Full fat milk is highly recommended while making paneer as it yield more chenna after curdling resulting into a thick block of paneer.
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Bring it to a boil on a medium high flame. This would take around 8-10 minutes.
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Stir it occasionally to avoid milk from sticking to the bottom of the pan or browning. It is always better to use a wooden flat spoon because.
- It doesn’t get heated up easily.
- If u place it horizontally over the vessel in such a way that it touches 2 opposite edges, it will prevent the milk from falling off the edges of the pan after the milk is boiled.
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While the milk is boiling, we will assemble the strainer. Take a bowl and place a strainer on top of it.
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Arrange a muslin cloth or clean cheesecloth, thin napkin over it. Keep aside.
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When the milk begins to boil, switch off the flame and wait for 1 minute. The milk should be boiling hot before you add the acidic substance to speed up the process of curdling and to prevent the Paneer from becoming grainy.
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Gradually, add the lemon juice, while stirring gently and wait for 2 minutes. Always add the acid (lemon juice or vinegar) only after the milk has boiled completely.
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Stir the milk to check if the milk has curdled completely.
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If the milk has not curdled well, add more acid. But, if you add too much of acid the Paneer will become tough. The quantity of the acidic agent is purely judgemental . You can even make paneer recipe at home by curdling full-fat milk using Yogurt, Buttermilk or Citric Acid.
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Let it stand for a few seconds. Once the milk is completely curdled, it will look like this. The greenish watery whey will get separated.
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Strain using a clean muslin cloth. You can add the ice cubes or ice-cold water, so that the process of curdling stops quickly and the Paneer is not grainy or tough.
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Fold all the 4 sides of the muslin cloth and twirl it gently so that all the whey that is in the milk solids gets drained out. Paneer beacomes soft when the curdled milk is not boiled further. Overcooking will result in hard and chewy paneer.
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Wash it under running water. It is very important to wash the curdled milk properly to remove the acidic traces or lemony flavour while preparing paneer at home.
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Or you can even place the muslin cloth with the chenna in a bowl of fresh water and wash it 2 to 3 times to get rid of all the acid traces.
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The crumbled paneer which we have right now is also known as chenna in the eastern parts of India and is the precursor of many traditional Indian mithais like Rasogulla, Orange Chenna payesh, Rasmalai and other Bengali sweets.
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The discarded whey water can be used to make whey soup which is a rich source of protein.
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Give a proper shape to the paneer with your hand.
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Fold it from right and left side.
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Now, fold it from top and bottom portion. Press it lightly.
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Take a bowl and place the colander over it.
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Place the shaped paneer over it.
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Put a plate over it. The plate is kept to distribute the weight evenly.
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If you feel that your Chenna is too soft or if you want to speed up the process you can put some weight(approx. 1 kg) on top of the lid. Do not keep too much weight as it might make the paneer dense and rubbery. Alternatively, you can even, place the Paneer into the muslin cloth in a 125 mm. (5”) paneer mould or any mould.
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After 1 hour, your Paneer will look like this.
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In a plate, add approx. 420 grams of paneer (cottage cheese), chenna. A flat plate is best for kneading.
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Add 1/2 tbsp plain flour (maida). This is to provide stiffness and helps to maintain a proper shape of chum chum. You can replace maida with cornflour.
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Knead very well using your hands into a smooth mixture. This would take around 2 minutes. The mixture should bind well. If you find that the chenna is dry, then add 1 to 2 teaspoons of milk and knead.
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To shape chum chum, divide the paneer mixture into 10 equal portions.
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Take one portion between the palms of our hands and shape it into 100 mm. (4”) ovals, taking care to see that there are no cracks on the surface.
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Repeat to make 9 more ovals.
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Keep them covered with a damp musling cloth to prevent them from drying. If they dry up, they will develop crack while boling in sugar syrup.
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To make sugar syrup, add 1 1/2 cups sugar in a deep non-stick pan. Choose a big and deep pan, as we have to add the chum chum into this syrup for cooking.
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Add 3 cups of water.
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Mix well and allow it boil on a medium flame for 5 to 6 minutes.
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When the sugar syrup has boiled, gently add the chum chums in the sugar syrup.
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Cover with a lid and boil them on medium flame for 12 to 15 minutes.
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After 15 minutes, this is how to the chum chum looks. You will notice that they have increased in size.
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Remove the cooked chum chums from the sugar syrup and keep it on a plate. Keep aside to cool completely.
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In a broad non-stick pan, add 1/2 cup crumbled mawa (khoya).
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Add 1 tbsp powdered sugar.
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Add 1/4 cup milk. This is for cooking and achieveing the desired consistency of the stuffing.
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Add 1/8 tsp cardamom (elaichi) powder. This adds flavour.
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Add 1/8 tsp saffron (kesar) strands. Choose a good quality kesar, to get a good colour.
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Add 2 tbsp milk powder. This helps in binding the stuffing.
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Cook on a medium flame for 5-6 minutes. Keep stirring continuously so the mixture does not stick to the pan. You will realise that the mixture thickens. An indication that the mixture is ready is that it will leave the sides of the pan. Cool this stuffing completely.
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To make chum chum recipe | cham cham sweet recipe | Bengali chomchom recipe | Diwali sweet, slit the chum chum lengthwise using a sharp knife. Ensure that you make a light slit and right till the end, else the chum chum might break.
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Stuff it with a little prepared mawa stuffing.
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Repeat step 1 and 2 to stuff 9 more chum chum.
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Garnish chum chum recipe | cham cham sweet recipe | Bengali chomchom recipe | Diwali sweet with 2 tbsp almonds (badam) slivers. Refrigerate for one hour.
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Serve chum chum recipe | cham cham sweet recipe | Bengali chomchom recipe | Diwali sweet chilled.
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Nutrient values (Abbrv) per chum chum
| Energy | 255 cal |
| Protein | 5.4 g |
| Carbohydrates | 35.7 g |
| Fiber | 0.1 g |
| Fat | 8.4 g |
| Cholesterol | 10.4 mg |
| Sodium | 12.4 mg |
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