Instructions for preparing Bengali Sweet Chum Chum:
- Firstly, prepare Chena/paneer with 1 litre of milk for making Chum chum.
- Then prepare Sugar syrup with 1.5 Sugar & 7 cups of water.
- Next, prepare Khoya/Mawa or you can use readymade Khoya for stuffing.
- Slit oval shaped prepared chumchum from the center keeping it joint from one side.
- Stuff it with 1 tbsp of the prepared Khoya stuffing gently.
- Now, roll it in the desiccated coconut. Likewise, stuff all Chumchum.
- Garnish them with red jelly, tutti frutti or dry fruits of your choice.
- Palatable Cham cham is ready. Cham Cham tastes great when served chilled.
1. Firstly, in a thick bottomed vessel add 1 litre milk. stir occasionally and get to a boil. When milk starts boiling turn off the gas.
2. Gradually, add 2 tbsp vinegar or lemon juice and stir well.
3. Milk starts to coagulate. Stop adding vinegar/lemon juice when milk curdles completely.
4. Immediately add cold water in it to stop heating process.
5. Now ,strain the curdled milk in any muslin cloth, (place the cloth on top of sieve and pour milk on the cloth). All water will get collected in the utensil kept beneath and chena will be collected on the top.
6. Pour some cold water on the chena and wash it nicely to remove the flavour of vinegar/lemon juice.
7. Squeeze all water gently and hang it or put some weight over it for 20 -25 minutes.
8. After 25 mins, take out the paneer in a plate and start kneading it for 8 minutes.
9. Then add 1 tbsp plain flour/ Maida to it and knead it again for 2-3 mins.
10. Take one small part and bind it nicely like a ladoo.
11. Now, give it an oval/cylindrical shape and place it on a plate. Likewise, prepare all Chamcham. Make sure there are no cracks.
1. For preparing Sugar syrup, take a deep vessel and add 1½ cup of sugar to it.
2. Then add 7 cups of water and stir it to dissolve the sugar.
3. Add 2 green cardamoms to it.
4. Boil the syrup for 10 minutes on medium flame.
5. After that, drop the prepared Chena balls into boiling sugar syrup carefully.
6. Cover it and boil for 15 more minutes. The paneer balls will have doubled in size.
7. Keep it aside to cool completely.
1. Heat 1 tsp ghee in a non-stick pan and then add 1/4 cup milk & 2 tbsp cream to it.
2. Then add 1/2 cup milk powder to it. Mix well and make sure there is no lumps.
3. Stir continuously, keeping the flame on low. When the mixture starts to thicken then add 1 tbsp powdered sugar and 2 tbsp saffron milk to it. To prepare saffron milk, soak few saffron strands in 2 tbsp warm milk for 20 minutes.
4. Stir continuously till the mixture thickens. It starts to separate from the pan. Stir it continuously to make a soft dough.
5. Khoya is ready for stuffing. Cool it completely.
1. After cooling the paneer balls completely, take it out from sugar syrup.
2. Slit it from the center keeping it joint from one side.
3. Stuff it with 1 tbsp of the prepared Khoya stuffing gently.
4. Now, roll it in the desiccated coconut. Likewise, stuff all Chumchum.
5. Garnish them with red jelly, tutti frutti or dry fruits of your choice. Palatable Chamcham is ready. ChamCham tastes great when served chilled.
Tips:
- Chum Chum tastes great if prepared with fresh Chena.
- Khoya stuffing is optional, chum chum can also be eaten rolled with coconut.
- Make stuffing as per your taste like malai, rabdi or dry fruits stuffing.
- You can use readymade khoya also.
AuthorNidhi kakkarIngredients
Directions
1. Firstly, in a thick bottomed vessel add 1 litre milk. stir occasionally and get to a boil. When milk starts boiling turn off the gas.
2. Gradually, add 2 tbsp vinegar or lemon juice and stir well.
3. Milk starts to coagulate. Stop adding vinegar/lemon juice when milk curdles completely.
4. Immediately add cold water in it to stop heating process.
5. Now ,strain the curdled milk in any muslin cloth, (place the cloth on top of sieve and pour milk on the cloth). All water will get collected in the utensil kept beneath and chena will be collected on the top.
6. Pour some cold water on the chena and wash it nicely to remove the flavour of vinegar/lemon juice.
7. Squeeze all water gently and hang it or put some weight over it for 20 -25 minutes.
8. After 25 mins, take out the paneer in a plate and start kneading it for 8 minutes.
9. Then add 1 tbsp plain flour/ Maida to it and knead it again for 2-3 mins.
10. Take one small part and bind it nicely like a ladoo.
11. Now, give it an oval/cylindrical shape and place it on a plate. Likewise, prepare all Chamcham. Make sure there are no cracks.
1. For preparing Sugar syrup, take a deep vessel and add 1½ cup of sugar to it.
2. Then add 7 cups of water and stir it to dissolve the sugar.
3. Add 2 green cardamoms to it.
4. Boil the syrup for 10 minutes on medium flame.
5. After that, drop the prepared Chena balls into boiling sugar syrup carefully.
6. Cover it and boil for 15 more minutes. The paneer balls will have doubled in size.
7. Keep it aside to cool completely.
1. Heat 1 tsp ghee in a non-stick pan and then add 1/4 cup milk & 2 tbsp cream to it.
2. Then add 1/2 cup milk powder to it. Mix well and make sure there is no lumps.
3. Stir continuously, keeping the flame on low. When the mixture starts to thicken then add 1 tbsp powdered sugar and 2 tbsp saffron milk to it. To prepare saffron milk, soak few saffron strands in 2 tbsp warm milk for 20 minutes.
4. Stir continuously till the mixture thickens. It starts to separate from the pan. Stir it continuously to make a soft dough.
5. Khoya is ready for stuffing. Cool it completely.
1. After cooling the paneer balls completely, take it out from sugar syrup.
2. Slit it from the center keeping it joint from one side.
3. Stuff it with 1 tbsp of the prepared Khoya stuffing gently.
4. Now, roll it in the desiccated coconut. Likewise, stuff all Chumchum.
5. Garnish them with red jelly, tutti frutti or dry fruits of your choice. Palatable Chamcham is ready. ChamCham tastes great when served chilled.
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