Vegan Chum Chum
Delight in the indulgent sweetness of Vegan Chum Chum, an irresistible dairy-free take on the traditional Bengali dessert! This plant-based version uses almond milk and lemon juice to create soft, melt-in-your-mouth chenna (curds), which are then shaped into the signature oval forms and simmered in an aromatic sugar syrup infused with cardamom. The finishing touch? A luscious coconut milk and rose water filling, topped with a sprinkle of crunchy chopped pistachios. With its delicate floral notes, nutty richness, and striking presentation, Vegan Chum Chum is perfect for festive occasions or as a show-stopping treat to end your meal. This recipe is not only vegan but also brimming with exotic flavors, making it a must-try for lovers of traditional Indian sweets reimagined for modern palates!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups Almond milk
- 2 tablespoons Lemon juice
- 2 cups Sugar
- 3 cups Water
- 1 teaspoon Cardamom powder
- 1 cup Coconut milk
- 1 teaspoon Rose water
- 2 tablespoons Pistachios, chopped
Instructions
Pour the almond milk into a large saucepan and bring it to a gentle boil over medium heat, stirring occasionally to prevent the milk from sticking to the pan.
Once it starts boiling, reduce the heat to low and gently stir in the lemon juice. The milk will begin to curdle. Stir gently until the whey separates completely.
Line a sieve with a muslin cloth and place it over a large bowl. Pour the curdled milk into the sieve to collect the chenna (curds), and rinse with cold water to remove the lemon taste.
Gently press out excess water from the chenna and hang it for about 30 minutes to drain completely.
Knead the drained chenna on a clean countertop for about 10-15 minutes until it forms a smooth, pliable dough.
Divide the chenna dough into small, equal-sized balls and then shape them into elongated oval shapes, typical of chum chum.
In a large pan, combine the sugar and water to make a sugar syrup. Bring to a boil, add the cardamom powder, and let it simmer on medium heat for 5 minutes.
Gently slide the chenna ovals into the simmering sugar syrup. Cover with a lid and cook for about 15-20 minutes. The chum chums will double in size.
Remove the chum chums from the syrup with a slotted spoon and set aside to cool.
For the filling, whisk together the coconut milk and rose water until smooth and creamy.
Once the chum chums have cooled, slice them gently in the middle lengthwise, being careful not to cut all the way through.
Stuff each chum chum with the coconut milk mixture and garnish with chopped pistachios.
Refrigerate the chum chums for at least 1 hour before serving to allow flavors to meld.
Nutrition Facts
Calories |
2226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.0 g | 28% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 612 mg | 27% | |
| Total Carbohydrate | 501.1 g | 182% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 486.2 g | ||
| Protein | 9.8 g | 20% | |
| Vitamin D | 7.8 mcg | 39% | |
| Calcium | 1664 mg | 128% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 792 mg | 17% | |
*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.
