Chum Chum Recipe

Chum Chum Recipe Step By Step

Chum Chum recipe is a famous traditional dessert recipe of east India (Bengal). It is an easy dessert made up of chena / paneer (coagulated milk), dipped in sugar syrup and served with different styles of toppings like coconut, rabdi and dry fruits.

In shops you will find them in different colors like orange, yellow and white but while preparing at home you can go with any color that you wish. Stuffing is an essential feature of this easy dessert. You may choose any kind of stuffing like mawa stuffing, milk powder stuffing, dry fruit stuffing.

While preparing chum chum recipe you have to add arrowroot powder. Addition of arrowroot powder gives it a firm texture unlike the rasgulla. You may replace arrowroot powder with cornstarch if it is not available.
Chum chum are melt in mouth bengali recipe. The spongy and firm texture makes it’s delectable dessert. Chum chum is so luscious, I bet you can’t stop at one 🙂

Before moving further to make chum chum recipe perfect, I insist first go through the rasgulla recipe. This will make process easier to get perfect texture of sponge.
If you are looking more dessert recipes, you may like How to make gulab jamun with milk powder, Apple jalebi recipe, Spongy bengali rasgulla recipe and kalakand in microwave.

Ingredients

Milk – 5 cup
Lemon juice – 2 tbsp (as required)
Water – 5 cups
Sugar – 1 cup
Yellow color – 1 pinch
Arrowroot powder – 1 tbsp

For sugar syrup

Sugar – 2 cup
Water- ¾ cup

For stuffing

Milk powder – ¼ cup
Sugar – 1 tbsp
Heavy cream – 1 tbsp
Cardamom powder – ¼ tsp
Pistachios – 7 thinly sliced
Kewra essence – ¼ tsp

Let’s prepare chum chum step by step

Step 1. First step is to prepare chena as I have prepared it in my earlier post of Rasgulla. Every thing will be exact similar except the addition of arrowroot and color. While kneading the chena in third step, add 1 tbsp of arrowroot powder and color and mix well.

Step 2. Divide the chena into 6 medium-sized balls and roll between your palms with little pressure and make a smooth round ball. Shape them to cylindrical shape or as you wish.

Step 3. In a sauce pan, add sugar and water and stir well. Bring it to a boil. Once it comes to boil, gently slide all chena balls into it. Cook them on medium – high flame for 4 minutes. Once they puff up slow down the flame as low as possible, now cook for 7 minutes. After 7 minutes open the lid and flip them to other side and again cook for 7 minutes. Until now the must have puffed up to double in size and have become porous. Shift them to fresh water immediately, so that they don’t lose their shape.

Step 4. Prepare the sugar syrup (Refer sugar syrup made for rasgulla). Once chum chum cool down squeeze them gently by pressing them in between your palms and soak all chum chum into prepared sugar syrup.  Now after 1 hour of soaking in syrup you can stuff them now.

Step 5. By mistake I lost pictures of stuffing steps but I have explained the process below as much as I could.

Step For stuffing, add milk powder, heavy cream,cardamom powder,sugar,  kewra essence and sliced pistachios. Mix well to form a mixture. If needed, add more cream.  After soaking take out the chum chum gently and make a slit in center of each piece. Be careful while slitting, make sure that both ends shouldn’t lose the connection, else you will not able to stuff chum chum. Now stuff them with little stuffing at a time. Roll them in desiccated coconut. Your beautiful and delicious chum chum are ready to serve.

You may refrigerate chum chum and serve them later.

Tips

• If you have mawa for stuffing, replace milk powder with mawa .
• Chum chum can also be served with rabdi or malai. I stuffed them so it doesn’t need any more toppings.
• You can also use All purpose flour/maida or corn starch instead of arrowroot powder.
• If prepared chena is too dry, chum chum will turn hard and if it is too soft, they will break while cooking and not retain their shape after cooking. So moisture content is the key to make good quality chum chum. If your chenna is too dry sprinkle little water and knead well.
• Don’t throw the whey water, save for making chapati dough which makes chapatis very soft and has good nutrients.

Recipe card – Chum chum recipe

5 from 1 vote

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Chum Chum Recipe

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

 

chum Chum recipe is a famous traditional dessert recipe of east India (Bengal). It is an easy dessert made up of chena / paneer (coagulated milk), dipped in sugar syrup and served with different styles of toppings like coconut, rabdi and dry fruits.

Course: Dessert

Cuisine: Bengali, Indian

Servings: 6

Author: Rachna's Kitchen

Ingredients

• Milk - 5 cup
• Lemon juice - 2 tbsp as required
• Water - 5 cups
• Sugar - 1 cup
• Yellow color - 1 pinch
• Arrowroot powder - 1 tbsp
• Sugar - 2 cup
• Water- ¾ cup
• Milk powder - ¼ cup
• Sugar - 1 tbsp
• Heavy cream - 1 tbsp
• Cardamom powder - ¼ tsp
• Pistachios - 7 thinly sliced
• Kewra essence - ¼ tsp

Instructions

1. First step is to prepare chena as I have prepared it in my earlier post of Rasgulla.
2. Every thing will be exact similar except the addition of arrowroot. While kneading the chena in third step add 1 tbsp of arrowroot powder and mix well.
3. Divide the chena into 6 medium sized balls and roll between your palms with little pressure and make a smooth round ball.
4. Shape them to cylindrical shape or as you wish.
5. In a sauce pan, add sugar and water and stir well. Bring it to a boil. Once it comes to boil, gently slide all chena balls into it.
6. Cook them on medium - high flame for 4 minutes. Once they puff up slow down the flame as low as possible, now cook for 7 minutes. After 7 minutes open the lid and flip them to other side and again cook for 7 minutes.
7. Until now the must have puffed up to double in size and porous. Shift them to fresh water immediately, so that they loose their shape.
8. Prepare the sugar syrup (Refer sugar syrup made for rasgulla). Once chum chum cool down squeeze them gently by pressing them in between your palms and soak all chum chum into prepared sugar syrup.
9. Now after 1 hour of soaking you can stuff them.
10. By mistake I lost pictures of stuffing steps but I have explained the process below as much as I could.
11. For stuffing, add milk powder, heavy cream,cardamom powder,sugar, kewra essence and sliced pistachios. Mix well to form a mixture. If needed, add more cream.
12. After soaking take out the chum chum gently and make a slit in center of each piece.
13. Now stuff them with little stuffing at a time. Roll them in desiccated coconut. Your beautiful and delicious chum chum are ready to serve.
14. You may refrigerate chum chum and serve them later.