Low Fat Chum Chum
Indulge in the delicate sweetness of Low Fat Chum Chum, a guilt-free take on the classic Bengali dessert! Made from low-fat milk and subtly flavored with cardamom and rose water, this recipe delivers all the decadence of traditional chum chum with fewer calories. Each soft and spongy oval is cooked in a light sugar syrup, then lovingly garnished with vibrant pistachios and almond slivers for a nutty crunch. Perfect for festive occasions or a refreshing after-dinner treat, this low-fat dessert is as delightful to the eyes as it is to the taste buds. Serve chilled to savor its melt-in-your-mouth texture and exquisite flavor. Your sweet cravings will thank you!
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Recipe Information
Ingredients
- 1000 ml Low-fat milk
- 3 tablespoons Lemon juice
- 1 tablespoon Cornflour
- 500 grams Sugar
- 500 ml Water
- 0.5 teaspoon Cardamom powder
- 1 teaspoon Rose water
- 2 tablespoons Pistachios, chopped
- 2 tablespoons Almond slivers
Instructions
In a large pot, bring the low-fat milk to a boil over medium heat. Stir occasionally to prevent it from burning.
Once the milk is boiling, turn off the heat and add lemon juice gradually while stirring. This will curdle the milk, separating the whey from the paneer (chhena).
Let it sit for 5-10 minutes until the whey clearly separates. Then, strain the mixture through a muslin cloth or cheesecloth to collect the paneer.
Rinse the paneer under running water to remove the lemony taste, and then squeeze out the excess water thoroughly.
Transfer the paneer to a clean plate and knead it for 5-7 minutes until it becomes smooth and no longer crumbly.
Mix in the cornflour into the paneer and divide the mixture into 12 equal portions. Shape each portion into an oval or cylindrical shape.
In a large pot, combine sugar and water, and bring to a boil to make a sugar syrup. Add cardamom powder to the syrup.
Carefully add the shaped paneer into the boiling sugar syrup and cover the pot. Let it cook on medium heat for 15-20 minutes.
After 20 minutes, reduce the heat and continue to cook for another 15 minutes. The chum chums should double in size.
Once cooked, remove the pot from heat and let the chum chums cool in the syrup completely.
After cooling, remove the chum chums from the syrup and gently drain off excess syrup.
Sprinkle rose water over them and garnish with chopped pistachios and almond slivers.
Refrigerate the Low Fat Chum Chum for at least 2 hours before serving for the best taste.
Nutrition Facts
Calories |
2748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.7 g | 51% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 522 mg | 23% | |
| Total Carbohydrate | 562.7 g | 205% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 547.9 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 10.5 mcg | 52% | |
| Calcium | 1364 mg | 105% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 410 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.
