This Chum Chum recipe yields soft, moist, juicy, and sweet with great texture. Cham Cham, Chom Chom, or even Cham Cham, these milk sweets are called with various accents and slang according to the regions and states of India.
Like its name, the preparation and the recipe are also easy to make. It has neither a fussy sugar thread consistency nor a complicated cooking style.
It's a simple recipe; even the beginner can provide professional results.
If I said this recipe is an entry-level cooking style, I mean it. I have tried to explain with detailed pictures and explanations, and I hope I have succeeded. Feel free to write a comment if you have any issues or doubts about this recipe.
While reading this Chum Chum recipe, a couple of questions arise for those who have not heard 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 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.
This Chum Chum recipe is straightforward, another reason for making it often. And tonnes of variations can be produced without any fussy methods. The primary process remains the same but you can make infinite sweets with different flavors, colors, and shapes.
How to make
1. To make a chum chum recipe, add milk to a heavy-bottomed pan, add milk, and bring it to a boil. Once you see it foaming up in the top, simmer the flame to medium-low. And add Vinegar 2 tbsp.
2. The milk will start cuddling; stir occasionally for 1-2 minutes until your solid milk particles are entirely 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 more vinegar, strain them in running water to remove the sourness.
3. In a strainer, place cheesecloth. Transfer the entire pot of curdled milk. Keep the filter in running water to remove vinegar/sourness.
4. Cover them and keep them aside for about 30 minutes until it drains out excess water completely.
5. Transfer the drained solid milk product to a mixer grinder. Run the machine for about 1-2 minutes until no more crumbles are seen. And transfer them to a plate.
6. And knead the mixture until it turns pliable.
7. Divide them into small, equal-sized portions, And make them small oval shaped.
8. In a Wide pan, add sugar and water. And bring it to a boil. Once sugar gets dissolved and starts rolling boil, gently slide oval-shaped one after the other. Cover the lid and cook for 6 minutes on medium flame.
9. Flip gently using a wooden spatula and close the lid. Cook it further for 6-7 minutes or until thoroughly cooked. Remove it from the flame and Keep it aside to bring it to room temperature.
10. In the meantime, add goya/mava to the plate and saffron/yellow food color. Blend it well to make it yellow dough.
11. Once it comes to room temperature, cut slightly ¾th of 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.