This Chum Chum recipe yields, soft, moist, juicy sweet with great texture. Cham Cham, Chom Chom, or even Cham Cham, these milk sweet is being called with various accents and slang according to the regions and states of India.
Like its name, the preparation and the recipe are also very easy to make. It has neither with fussy sugar thread consistency nor with complicated cooking style.
It's a simple recipe, even the beginner can give provide professional results.
If I said this recipe is an entry-level cooking style recipe, I really mean it. I have tried to explain with detailed pictures and explanations, hope I have succeeded in that. Feel free to write a comment if you have any issues or doubts about this recipe.
While reading this Chum Chum recipe couple of questions arises for those who did not hear about this recipe before. Like,
What is Chum Chum? It is sweet made originally from Bengal but loved and adopted by every other region of India. Made with Paneer/Cottage Cheese.
What is Paneer? Paneer is a milk product. Wikipedia says, "It has the existence of references in early centuries. It remains the most common type of cheese used in Traditional Indian Cuisines". From this, we can understand how paneer has been an integral cultural part of India.
I have a close connection with all Bengali Sweets like Rasagolla, Rasamalai, as I have been there for some years. Trying these recipes in my kitchen is to rekindle my sweet memories of the region.
This Chum Chum recipe is very simple is another reason for making it often. And tonnes of variations can be made without any fussy methods. The basic method remains the same but can make infinite types of sweets with different flavors, colors, and shapes.
Do you know the basic preparation in this Chum Chum recipe can also use to make side dish for roti? also a sandwich recipe?
How to make
1. To make chum chum recipe, to a heavy-bottomed pan, add milk and bring it to boil. Once you see it starts foaming up in the top, simmer the flame to medium-slow flame. And add Vinegar 2 tbsp.
2. The milk will start cuddling, Stir occasionally for 1-2 minutes until you solid milk particles are completely separated from the water. If not add another tablespoon of Vinegar, until the whey is separated from the water completely. Pro tip. If you have added vinegar more, strain them in running water to remove the sourness.
3. In a strainer, place cheese cloth. Transfer the entire pot of cuddled milk. Keep the strainer in running water to remove vinegar/sourness.
4. Cover them and keep it aside for about 30 minutes until, it drains out excess water completely.
5. Transfer the drained solid milk product to mixer grinder. Run the machine for about 1-2 minutes until no more crumbles seen. And transfer to them to a plate.
6. Using hand blend, until it becomes a pliable dough.
7. Divide them into small equal size portions, And make them small oval shaped.
8. In Wide pan, add sugar and water. And bring it to boil. Once sugar gets dissolved completely and starts rolling boil, gently slide oval shaped one after the other. Cover the lid and cook for 6 minutes in medium flame.
9. Flip gently using wooden spatula and close the lid. Cook it further for 6-7 minutes or until it gets cooked completely. Remove it from the flame and Keep it aside to bring it down to the room temperature.
10. In the meantime, add goya/mava to the plate, add saffron/yellow food color. Blend it well to make it yellow dough.
11. Once it came to room temperature, cut slightly ¾th each patty so that the bottom of the patty stays intact.
12. Stuff them gently and carefully with the filling. Sprinkle chopped nuts over the top.
13. Keep refrigerated for 2-3 hours and serve chum chum chilled.
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Printable recipe card
Chum Chum recipe, a Bengali Sweet
- In a pan add milk and bring it to boil. Once it starts foaming up add Vinegar 2 tablespoon and switch off the heat.
- Now the milk will start cuddling, stir for 1-2 minutes until solid milk particles are completely separated from whey water. Add more lemon juice if needed.
- In a colander, place cheesecloth and transfer the entire pot of cuddled milk. And keep the colander in running water to remove excess vinegar/sourness.
- Cover them and keep it aside for about half an hour.
- Then squeeze to remove the excess water.
- Now transfer the drained solid milk product to the blender. Pulse for about 1-2 minutes until it forms a smooth dough. And transfer to a plate.
- Gently press till it becomes a pliable dough.
- Divide them into 10 equal size portions, And make them small oval shaped.
- In Wide pan, add sugar and water. And bring it to boil. Once sugar gets dissolved completely and starts rolling boil, gently slide oval shaped one after the other. Cover the lid and cook for 6 minutes in medium flame.
- Flip gently using wooden spatula and close the lid. Cook it further for 6-7 minutes or until it gets cooked completely. Remove it from the flame and Keep it aside to bring it down to the room temperature.
- In the mean time, add goya/mava to the plate, add saffron/yellow food color. Blend it well to make it yellow dough.
- Once it came to the room temperature, cut slightly ¾th each patties, so that the bottom of the patty stays intact.
- Stuff them gently and carefully with the filling. Sprinkle saffron and chopped pistachios over the top.
- Keep refrigerated for 2-3 hours and serve chilled.
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How many will one recipe quantity make?
Thanks Haya for contacting us. For the quantity mentioned in this recipe, you may get between 6-10 cham chams, depends on the size.
What is mava/Goya and where can I purchase it or how can I make it?
Mava/goya is reduced milk/milk solid made by slow cooking the milk. you can get these in your nearby Indian stores. Alternatively, you can also use the milk crumbles made from this recipe.