Chum Chum
Delight in the sweet, delicate charm of Bengali Chum Chum, a classic dessert that combines soft, spongy chhena (paneer) dumplings with a fragrant sugar syrup and exotic garnishes. Crafted with curdled whole milk and subtly infused with cardamom, these pillow-like treats are simmered until perfectly tender, then coated in a layer of desiccated coconut for a delightful texture. Finished with a sprinkling of finely chopped pistachios, Chum Chum offers a rich and elegant flavor profile that’s perfect for festive occasions or as a refreshing treat served chilled. This traditional Indian sweet recipe is a must-try for lovers of authentic Bengali cuisine, bringing together artistry and taste in every bite.
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Recipe Information
Ingredients
- 1 liter Whole milk
- 2 tablespoons Lemon juice
- 4 cups Water
- 2 cups Sugar
- 4 Cardamom pods
- 0.5 cup Desiccated coconut
- 0.25 cup Pistachios (finely chopped)
Instructions
Begin by making the chhena (paneer) for the Chum Chum. Pour 1 liter of whole milk into a large saucepan and bring it to a boil over medium heat, stirring occasionally to prevent scorching.
Once the milk reaches a boil, slowly add 2 tablespoons of lemon juice, while stirring gently. The milk will start to curdle. Continue to stir until the whey completely separates from the curds.
Remove from heat and strain the curdled milk through a cheesecloth or a fine sieve to separate the chhena from the whey. Rinse the chhena under cold running water to remove excess acidity from the lemon juice. Squeeze out any excess water and hang the cheesecloth for about 30 minutes to drain additional liquid.
Knead the drained chhena on a clean surface for about 5-7 minutes until it becomes smooth and soft without any lumps.
Divide the chhena into small, smooth, oblong shapes approximately 2 inches in length. Ensure there are no cracks as this might cause them to break while cooking.
In a wide pan, combine 4 cups of water and 2 cups of sugar to create a simple syrup. Add 4 cracked cardamom pods for flavor. Bring this mixture to a boil and ensure the sugar is fully dissolved.
Gently place the chhena shapes into the boiling sugar syrup, ensuring enough space for them to expand. Cover the pan and cook on medium heat for about 15-20 minutes. The chhena will double in size.
Carefully remove the Chum Chum from the syrup and set them aside to cool.
Once cool, roll the Chum Chum in desiccated coconut to coat them evenly.
Garnish each Chum Chum with a sprinkle of finely chopped pistachios.
Serve chilled or at room temperature. Enjoy your homemade Bengali Chum Chum!
Nutrition Facts
Calories |
280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.5 g | 11% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 51 mg | 2% | |
| Total Carbohydrate | 47.8 g | 17% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 45.7 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 133 mg | 10% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 204 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
