Chum Chum recipe | Cham Cham recipe
Chum Chum recipe | Cham Cham recipe with step by step pictures and instructions. Learn how to make yummy and delicious chum chum. Chum chum or cham cham is one of the popular Bengali sweet. I am big fan of Bengali sweets and tried many of them in home. Will surely post them as and when I do it again. Base for most of the Bengali sweets is Chenna or paneer making. I made this for diwali and everyone liked it.
Chum chum is cylindrical version of rasagulla stuffed with mawa/kova and coated with desiccated coconut. There are many variations of chum chum like just coating with coconut, stuffing with dried fruits and all. Choice is ours and we can do any innovative stuffing with that. I used my homemade palkova for stuffing. You can add sugar to mawa/khoya which is readily available and use for stuffing too. Key to make soft chum chum is kneading the Chenna. You should knead till smooth and shiny. Always use full fat whole milk for making chum chum.
Do try and let me know your feedback. You can also try other recipes below
Serves 14
Learn how to make yummy and delicious chum chum. Cham Cham is one the famous Bengali sweet.
40 minPrep Time
50 minCook Time
1 hr, 30 Total Time
Save RecipeIngredients
- Milk 2 litre
- Curd 1 cup
- Sugar 3 cups
- Water 7 cups
- Cardamom powder 2 tsp
- Desiccated coconut as required
- Chopped Nuts as required for decorating
- Paal gova as required for stuffing
Instructions
- Heat milk in thick bottomed pan without adding any water.
- Bring the milk to boil in medium flame
- Once the milk boils, add curd and keep stirring.
- Milk will start to curdle and keep stirring in medium flame without burning. If milk doesn't curdle you can add some more curd
- keep stirring till milk is fully curdled and water is separated.
- Line a muslin cloth in a sieve and drain the curdled milk.
- Wash with cold water to easily handle and squeeze the excess water.
- Bring together the muslin cloth and allow it to hang to remove excess water for half an hour. Squeeze in between to remove excess water.
- After half an hour take the Chenna and knead for 8-10 minutes
- Knead till Chenna is soft and smooth.
- Shape them as cyclindrical shaped balls. You can add food color and knead the Chenna. I added yellow colour to half of Chenna
- Shape the entire chenna and keep it ready
- Boil 7 cups of water in a pan with sugar.
- Once it boils and sugar is completely dissolved add cardamom powder.
- Now add prepared cylindrical balls.
- Close with lid and cook in medium flame for 10 minutes.
- Open and flip the chum chum and allow it for cook for another 5-10 minutes till it doubles in size.
- Now cool the Chum Chum.
- Once it cools down, take the chum chum and slit in the middle
- Add the palkova stuffing in the middle
- Coat with desiccated coconut and top it with chopped nuts. I used cashews and badam.
- I used my cup cake liners to assemble the Cham Cham.
- Serve the Chum Chum chilled.
Notes
You can use any nuts of your choice for topping.
You can use lime juice for curdling the milk. I always prefer curd over lime juice as it tends to make it harden if cooked for long time.
You can use mawa/ khoya with sugar for stuffing
You can use dried fruits along with mawa as stuffing too
Chenna should have little moisture while kneading. It should not be completely dry.
How to make Chum Chum with step by step pictures
Making Chenna
Heat milk in thick bottomed pan without adding any water.
Bring the milk to boil in medium flame
Once the milk boils, add curd and keep stirring.
Milk will start to curdle and keep stirring in medium flame without burning. If milk doesn’t curdle you can add some more curd
keep stirring till milk is fully curdled and water is separated.
Line a muslin cloth in a sieve and drain the curdled milk. Wash with cold water to easily handle and squeeze the excess water.
Bring together the muslin cloth and allow it to hang to remove excess water for half an hour. Squeeze in between to remove excess water.
After half an hour take the Chenna and knead for 8-10 minutes
Knead till Chenna is soft and smooth.
Shape them as cyclindrical shaped balls. You can add food color and knead the Chenna. I added yellow colour to half of Chenna
Shape the entire chenna and keep it ready
Sugar Syrup
Boil 7 cups of water in a pan with sugar.
Once it boils and sugar is completely dissolved add cardamom powder.
Now add prepared cylindrical balls slowly
Close with lid and cook in medium flame for 10 minutes.
Open and flip the chum chum and allow it for cook for another 5-10 minutes till it doubles in size.
Now cool the Chum Chum.
Stuffing
Once it cools down, take the chum chum and slit in the middle
Add the palkova stuffing in the middle
Coat with desiccated coconut and top it with chopped nuts. I used cashews and badam.
I used my cup cake liners to assemble the Cham Cham.
Serve the Chum Chum chilled.
