Chum chum is a popular bengali sweet which is made by stuffing rasgullas with khoya, nuts and rolled in coconut.
Bengali Chum Chum
Rasgullas one of the famous sweet and many of us favourite sweet in the world. It is a sweet which is made with chenna and shaped into balls and then these balls are boiled in sugar syrup, so the syrup just goes into the balls and make it super spongy and juicy.
This recipe is similar to rasgulla but it is little oval in shape, and it is normally served dry with a khoya stuffing or just plain rolled in coconut or topped with some rabri.
What is Chom Chom Sweet?
Chom chom or chum chum is a traditional bengali sweet which is made from milk and milk solids called as chenna. The chenna is rolled and cooked in sugar syrup till it gets spongy.
The spongy balls are stuffed with khoya and nuts. Then it is rolled in coconut and served cold.
Similar Recipes,
Rasgulla
Rasmalai
How to make chenna
To be frank, i am not a big fan of rasgullas. I like them but I love rasmalai. This one tasted really delicious and it is pretty easy to make as well.
Making rasgullas is so easy if you follow my steps, the ratio and procedure is very important. The main thing is to get the chenna ouright, i have posted step wise picture for how to make chenna.
Soft chenna results in a soft and spongier rasgulla. And also the consistency of sugar is also important. Please follow my measurements so you will get no fail spongier rasgullas each time..Give this a try and let me know how it turned out for you.
How to Make Chum Chum
- Squeeze some lemons, you will need 1.5 tblspn of lemon juice, line a sieve with muslin cloth and place it over a big bowl.
- Take milk in a pot and put it on high heat. Let it come to a boil. Once it boils, take it off the heat and let it sit for 1 min.
- Now add in lemon juice and mix gently. The milk will curdle. Once a greenish whey separates from the milk and the milk solids have curdled completely. Strain it in the sieve.
- Now take a big bowl of cold water and wash the chenna well. rinse it in three changes of water.
- Squeeze it gently with your hands to remove any excess whey water, Tie a knot and hang it over a tap and leave it to drain for 30 mins. I squeezed occasionally to make things faster.
- After 30 mins, take the chenna in a bowl and knead it gently, by rubbing with your palms and knuckles till you get a soft dough.
How to Shape Chum Chum
- Once a dough is soft, take a small portion from it and roll it in your palms gently till you get a smooth ball. now roll it little oval shape like.
- Repeat with the remaining dough as well.
- Now take sugar and water in a big pot and mix well so the sugar is melted. Once the sugar is melted, put it on stove and let it come to a rolling boil.
- Drop the balls into the sugar water and cover it with a tight lid and cook it for 8 to 10 mins till the ball has tripled in volume.
- Now take it off the heat and let it sit for 15 mins.
- Open the lid and transfer it to a bowl and add in cardamom powder and mix well.
- Now for making cham cham, take one and slit it open, fill it with sweetened khoya and top with pistachios. Roll in desiccated coconut and set aside.
- Serve chilled.
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📖 Recipe
Chum Chum Recipe
Ingredients
- For Chenna:
- Full Fat Milk - 1 liter
- Lemon Juice - 1.5 tblspn
- For Sugar Syrup:
- Sugar - 2 cups
- Water - 5 cups
- For Cham Cham:
- Sweetened Khoya - 1 cup
- Pistachios - ¼ cup chopped finely
- Desiccated Coconut - ½ cup for rolling
Instructions
- Squeeze some lemons, you will need 1.5 tblspn of lemon juice, line a sieve with muslin cloth and place it over a big bowl.
- Take milk in a pot and put it on high heat. Let it come to a boil. Once it boils, take it off the heat and let it sit for 1 min.
- Now add in lemon juice and mix gently. The milk will curdle. Once a greenish whey separates from the milk and the milk solids have curdled completely. Strain it in the sieve.
- Now take a big bowl of cold water and wash the chenna well. rinse it in three changes of water.
- Now squeeze it gently with your hands to remove any excess whey water, Tie a knot and hang it over a tap and leave it to drain for 30 mins. I squeezed occasionally to make things faster.
- After 30 mins, take the chenna in a bowl and knead it gently, by rubbing with your palms and knuckles till you get a soft dough.
- Once a dough is soft, take a small portion from it and roll it in your palms gently till you get a smooth ball. now roll it little oval shape like.
- Repeat with the remaining dough as well.
- Now take sugar and water in a big pot and mix well so the sugar is melted. Once the sugar is melted, put it on stove and let it come to a rolling boil.
- Now drop the balls into the sugar water and cover it with a tight lid and cook it for 8 to 10 mins till the ball has tripled in volume.
- Now take it off the heat and let it sit for 15 mins.
- Now open the lid and transfer it to a bowl and add in cardamom powder and mix well.
- Now for making cham cham, take one and slit it open, fill it with sweetened khoya and top with pistachios. Roll in desiccated coconut and set aside.
- Serve chilled.
Step by Step
 |
| Take milk in a pot |
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| Now it is completely curdled, you can see a light greenish kind of water has separated, this is the correct stage |
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