Chum Chum is a traditional Mithai from Bengal, prepared with fresh Chena/ curdled milk. The method of making chum chum sweet is similar to that of making rasgulla but has a unique taste of its own by stuffing khoya/Mawa in between. It is coated with dedicated coconut powder and decorated with cherries/tutti frutti/Jelly/ dry fruits. Making Chum Chum is a very easy to prepare at home but it does take time. Here is the recipe with step by step instructions, pictures and tips.
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.
0 servings
Copyright @CookVegIndianRecipes.com