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Chum Chum is a popular Bengali (East Indian) sweet dish that is made with vhena, (home-made cheese).

You can make it in different way; it can be served in many different variations. Cham chum can serve with Pistachios, or with Coconuts or with Malai (cream).Because Indian like different type of sweet dishes.

Ingredients for Chum Chum:

250 gms cottage cheese (paneer)

1 cup sugar (cheeni)

1 cup water

1 tablespoon sliced pistachios

2 tablespoons finely shredded coconut/coconut powder

2 cups of malai or creem

2 tablespoons sugar

1/8 teaspoon cardamom powder

few saffron (kesar) strands

How to make chum chum:

Place the drained paneer on a dry, clean surface and knead it for 3 to 4 minutes until it rolls into smooth soft dough. If the paneer is too crumbly, add a teaspoon of water.

Divide the paneer dough into equal parts and roll each one into a smooth oval shaped ball.Place one cardamom seed in the cheese ball

For the syrup:  In a wide saucepan, bring 5 cups of water to a boil.

Add sugar and stir to dissolve completely. Use a large pan as the Chum Chums will double in volume while cooking in the syrup

Add kesar (saffron) in the sugar syrup, 5.Add the paneer balls to the syrup and bring it back to a boi

turn down the heat to medium and cover the pot. Cook for 10 minutes, when cooked, these balls (chum chum) will float on top.

Turn off the heat and let sit for 10 more minutes.

Remove the chum chums from the syrup, Cover every Chum Chum with a few pieces of sliced pistachios or you can Roll the chum chums in dry coconut or add 2 tbs sugar, cadmom powder and little saffron in the cream. Cover the chum chum with this cream.

Serve it chill, you can garnish the chum chums with chopped nuts as toppings.

It is a good sweet desert that you can serve it after your dinner party. Enjoy this soft, spongy, flavorful sweet Chum Chum.

If you are not in favor of sugar due to your health concuss you can use sugar free in place of sugar.

My grand father was a Great Halwai (Sweet Maker). I dedicat this article to him.

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