Sugar-Free Chum Chum
Indulge in the delectable flavors of **Sugar-Free Chum Chum**, a healthier twist on the classic Bengali sweet that’s as delightful as it is guilt-free. Made with fresh homemade paneer (chenna), this dessert is sweetened naturally with erythritol, making it perfect for those looking to cut back on sugar without compromising on taste. Fragrant cardamom and a hint of saffron infuse the Chum Chums with warmth, while a coating of unsweetened desiccated coconut adds a delightful texture. Finally, a garnish of chopped pistachios lends a pop of color and crunch, making this treat as visually appealing as it is delicious. Perfectly suited for festive occasions or as an after-dinner indulgence, this sugar-free version promises to satisfy sweet cravings while staying mindful of your health goals. Serve these chilled for a refreshing experience that will have everyone coming back for more!
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Recipe Information
Ingredients
- 1 liter Whole Milk
- 2 tablespoons Lemon Juice
- 4 cups Water
- 1.5 cups Erythritol
- 1 teaspoon Cardamom Powder
- 1 pinch Saffron
- 0.5 cup Unsweetened Desiccated Coconut
- 2 tablespoons Pistachios, chopped
Instructions
Begin by preparing the paneer, which is the main ingredient for this sweet. In a large pot, bring the milk to a boil while stirring occasionally to prevent it from burning at the bottom.
Once the milk starts boiling, add the lemon juice and stir gently. The milk will curdle. Once the whey separates completely, remove it from the heat.
Line a colander with a muslin cloth and strain the curdled milk. Rinse the curds (paneer) under cold running water to remove the lemony taste.
Gather the edges of the muslin cloth and squeeze out excess water. Hang this curdled milk or chenna for about 30 minutes to ensure all the whey is drained out.
Transfer the drained chenna to a large plate. Knead the chenna with the heel of your hand for about 10 minutes to make it smooth and pliable.
Divide the kneaded chenna into equal parts and shape each portion into an oval. Make sure they are smooth without cracks.
In a separate large pot, bring water to a boil and add erythritol. Stir until it's completely dissolved and add the cardamom powder and a pinch of saffron.
Carefully drop the chenna balls into the boiling syrup. Cover with a lid and let them cook for about 20-25 minutes on medium heat.
Once cooked, turn off the heat. Let the Chum Chums cool in the syrup.
After cooling, gently remove the Chum Chums from the syrup and roll them in unsweetened desiccated coconut.
Garnish with chopped pistachios on top and serve chilled.
Nutrition Facts
Calories |
1011 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.6 g | 87% | |
| Saturated Fat | 43.0 g | 215% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 437 mg | 19% | |
| Total Carbohydrate | 430.1 g | 156% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 54.6 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 11.3 mcg | 57% | |
| Calcium | 1368 mg | 105% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 2012 mg | 43% | |
*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.
