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Chum Chum Recipe

Bengali chum chum recipe made using rasgulla stuffed with khoya and coconut.
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Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Dessert
Cuisine Indian
Servings 8 servings

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.
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