Dairy-Free Chum Chum
Indulge in the delicate sweetness of **Dairy-Free Chum Chum**, a delightful twist on the classic Bengali dessert made entirely without dairy. This plant-based version swaps traditional milk with almond milk, creating soft, melt-in-your-mouth chenna rolls that are both vegan-friendly and irresistibly luscious. Flavored with fragrant cardamom and rose water, and coated in desiccated coconut for a subtle crunch, each piece is a bite of bliss. The finishing touch of chopped pistachios adds a hint of nutty decadence, making it a perfect treat for festive occasions or a guilt-free indulgence. This recipe is easy to follow, with detailed techniques for achieving the perfect texture, ensuring your homemade chum chum turns out soft, juicy, and flavorful every time. Serve chilled for the ultimate dairy-free dessert experience!
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Recipe Information
Ingredients
- 1 liter Almond milk
- 3 tablespoons Lemon juice
- 1.5 cups Powdered sugar
- 2 cups Water
- 1 teaspoon Semolina (finely ground)
- 3 Cardamom pods
- 1 teaspoon Rose water
- 2 tablespoons Pistachios (chopped)
- 3 tablespoons Desiccated coconut
Instructions
1. In a large pot, bring almond milk to a boil. Once it begins to boil, lower the heat and add lemon juice gradually, stirring continuously until the milk curdles. Turn off the heat and let it sit for 5 minutes.
2. Line a colander with a cheesecloth and drain the curdled milk (chenna). Rinse the chenna under cold water to remove the lemony taste. Gather the cheesecloth edges and squeeze out excess water. Hang it for 30 minutes to drain out any remaining liquid.
3. Once the chenna is adequately drained and crumbly, transfer it to a mixing bowl. Knead with your palm for about 8-10 minutes until it becomes smooth and dough-like.
4. Add semolina to the chenna and knead for another 2-3 minutes.
5. Divide the dough into equal portions (about the size of a ping-pong ball), and shape them into cylindrical rolls.
6. In a deep pan, combine water and powdered sugar, and bring it to a boil. Add the cardamom pods.
7. Gently drop the cylindrical chenna rolls into the boiling syrup. Cover the pan with a lid, and cook on medium heat for about 20 minutes. The rolls will double in size.
8. Once cooked, remove the chum chums from the syrup using a slotted spoon and let them cool slightly.
9. Add rose water to the syrup and stir gently.
10. Roll the slightly cooled chum chums in desiccated coconut to coat them completely.
11. Garnish each chum chum with chopped pistachios on top.
12. Chill the chum chums in the refrigerator for 1-2 hours before serving to allow the flavors to meld.
Nutrition Facts
Calories |
994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 30 mg | 1% | |
| Total Carbohydrate | 200.0 g | 73% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 180.6 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 438 mg | 9% | |
*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.
