Chum chum recipe with step by step photos. Chum chum or cham cham or chom chom is a popular Bengali sweet and very similar to rasgulla, rajbhog etc. Basically these bengali sweets are made of curdled milk and sugar. The curdled milk, drained and kneaded to make soft chenna and that is used in various Bengali sweet recipes.
chum chum recipe is made by cooking the soft cheese balls in sugar syrup and further stuffed with khoya, topped with coconut flakes and cherries. Chum chum can also be made plain without stuffing, just rolled over coconut flakes or nuts. I prefer the colorful chum chum with khoya stuffing, as I make these sweets very rarely we wanted to indulge 🙂 chum chum is a very rich and delicious dessert/ sweet that you can make for special occasions. The other day I made some fresh chenna and made chum chum, rasmalai and rajbhog just to share here :).
to make chum chum recipe more easy you can use store bought rasgulla and just stuff it with khoya. I have shared the method of making soft paneer or chenna for Bengali sweets in rasgulla recipe, please refer. The only change I have made here in this chum chum recipe is, added few drops of natural extract yellow color before kneading. The rest of preparation is same as rasgulla. Once prepared let the rasgullas chill for 2 hours before stuffing.
Here is how to make Chum chum recipe, Bengali sweet with step by step photos.
step by step chum chum recipe.
1. Prepare soft paneer or chenna as explained here. Add few drops of yellow color to the drained chenna and knead very well, make a soft ball.
2. Divide the ball into 15-18 potions and make oblong shaped rasgulla.
3. Add 1 3/4 cups sugar and 4 cups water in a big and deep vessel. It is better to use a big pressure cooker for this. Let the sugar dissolve completely. Once the sugar is completely dissolved maintain medium flame and boil the sugar syrup. Once the sugar syrup starts to boil, add rose essence and cardamom powder. Mix well.
4. Add the prepared chenna balls lowly and close the vessel. Cook in medium flame for 5-7 minutes.
5. Open the lid and see if the rasgullas are getting big. gently move the floatig rasgullas and close the lid again. Cook for 7 more minutes.
6. Chill the prepared rasgullas thoroughly for minimum 2 hours.
7. Crumble the khoya well and 2 teaspoons milk, a pinch of cardamom powder, saffron and chopped nuts. Mix well and make a soft filling.
8. Now drain the rasgullas from syrup and squeeze gently. Slit each rasgulla and fill with some khoya mixture.
9. Top with grated coconut and tutti frutti. Serve chum chum chilled.
chum chum recipe card below:
chum chum recipe | Bengali cham cham sweet recipe
1 CUP = 250 ml
Ingredients
- For rasgulla
- 4 cups full fat milk
- 3 tablespoons curd or lemon juice
- 1¾ cup sugar
- 2 cups water
- A pinch of cardamom powder
- Rose essence
- Saffron strands
- Few drops of food color optional
- For stuffing and topping
- 1/2 cup khoya
- 2 tablespoons chopped nuts
- 2 teaspoons milk
- A pinch of cardamom powder
- A pinch of saffron
- 1/4 cup grated coconut
Instructions
- Prepare soft paneer or chenna as explained here. Add few drops of yellow color to the drained chenna and knead very well, make a soft ball.
- Divide the ball into 15-18 potions and make oblong shaped rasgulla
- Add 1 3/4 cups sugar and 4 cups water in a big and deep vessel. It is better to use a big pressure cooker for this. Let the sugar dissolve completely. Once the sugar is completely dissolved maintain medium flame and boil the sugar syrup. Once the sugar syrup starts to boil, add rose essence and cardamom powder. Mix well.
- Add the prepared chenna balls lowly and close the vessel. Cook in medium flame for 5-7 minutes.
- Open the lid and see if the rasgullas are getting big. gently move the floatig rasgullas and close the lid again. Cook for 7 more minutes.
- Chill the prepared rasgullas thoroughly for minimum 2 hours.
- Crumble the khoya well and 2 teaspoons milk, a pinch of cardamom powder, saffron and chopped nuts. Mix well and make a soft filling.
- Now drain the rasgullas from syrup and squeeze gently. Slit each rasgulla and fill with some khoya mixture.
- Top with grated coconut and tutti frutti. Serve chum chum chilled.
Notes
2. food color is optional
Nutrition
Priya Santhamohan says
First time to your space,you have a amazing collection of recipes,lovely…