Low Carb Chum Chum
Indulge in the delightful fusion of tradition and health with this Low Carb Chum Chum recipe, a guilt-free take on the classic Indian dessert. Made with fresh paneer, almond flour, and erythritol, this keto-friendly treat is rich, creamy, and naturally sweetened, making it perfect for those watching their carb intake. Infused with aromatic cardamom and rose water, the Chum Chum pieces are gently simmered in silky coconut milk for an extra layer of indulgence. Rolled in desiccated coconut and topped with crunchy pistachios, this dessert promises a symphony of textures and decadent flavors in every bite. With quick prep time and a chilled, refreshing finish, Low Carb Chum Chum is the perfect addition to your low-carb dessert repertoire! Keywords: low-carb Indian dessert, keto Chum Chum recipe, sugar-free sweets, healthy Chum Chum, paneer dessert.
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Recipe Information
Ingredients
- 200 grams Fresh Paneer (Indian Cottage Cheese)
- 50 grams Erythritol Sweetener
- 30 grams Almond Flour
- 150 ml Coconut Milk
- 30 grams Desiccated Coconut
- 1 teaspoon Cardamom Powder
- 1 teaspoon Rose Water
- 10 grams Chopped Pistachios
- 1 teaspoon Ghee
- 250 ml Water
Instructions
Start by crumbling the fresh paneer in a large mixing bowl until it reaches a fine, grainy consistency.
In a non-stick pan, add 250 ml of water and erythritol. Bring it to a boil over medium heat and stir until the erythritol completely dissolves, forming a syrup.
Once the syrup is boiling, add the crumbled paneer and almond flour, stirring continuously so that the mixture does not lump together.
Let it cook for about 10 minutes, stirring occasionally, until the mixture thickens and the liquid dries up, forming a dough-like consistency.
Remove from heat and let it cool slightly, then knead lightly with your hands until smooth.
Divide the dough into equal portions and shape each into a small oval typically associated with traditional Chum Chum.
Heat ghee in another non-stick pan on low flame, add the shaped pieces carefully, and toast them for about 2 minutes on each side until slightly golden.
While the Chum Chum is cooking, mix coconut milk with cardamom powder, rose water, and the remaining erythritol until well combined.
Once the pieces are toasted, pour the coconut milk mixture over them and allow it to simmer gently for 10 minutes on low heat. Rotate the Chum Chums occasionally so they absorb the coconut milk evenly.
Turn off the heat and let them soak for another 5 minutes.
Garnish by rolling each in desiccated coconut and sprinkle with chopped pistachios before serving.
Serve chilled for best results, letting them rest in the fridge for at least an hour.
Nutrition Facts
Calories |
1064 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.8 g | 110% | |
| Saturated Fat | 46.5 g | 233% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 88 mg | 4% | |
| Total Carbohydrate | 88.6 g | 32% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 20.3 g | ||
| Protein | 48.6 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 533 mg | 41% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 651 mg | 14% | |
*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.
