Chum Chum

Indulge in the sweet, velvety delight of Chum Chum, a traditional Bengali dessert that’s as stunning as it is delectable. Made with freshly curdled chhena (Indian paneer), these oblong sweets are cooked to perfection in an aromatic cardamom-infused sugar syrup before being rolled in a delicate coating of desiccated coconut. The finishing touch? A sprinkle of finely chopped pistachios for a pop of color and crunch. Whether served chilled or at room temperature, Chum Chum offers an irresistible blend of soft textures and rich, creamy flavors. Perfect for festive occasions or as a special treat, this easy yet elegant recipe will bring the authentic taste of Bengali cuisine straight to your table.

Nutriscore Rating: 62/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 10

Ingredients

• 1 liter Whole milk
• 2 tablespoons Lemon juice
• 4 cups Water
• 2 cups Sugar
• 4 Cardamom pods
• 0.5 cup Desiccated coconut
• 0.25 cup Pistachios (finely chopped)

Directions

Step 1

Begin by making the chhena (paneer) for the Chum Chum. Pour 1 liter of whole milk into a large saucepan and bring it to a boil over medium heat, stirring occasionally to prevent scorching.

Step 2

Once the milk reaches a boil, slowly add 2 tablespoons of lemon juice, while stirring gently. The milk will start to curdle. Continue to stir until the whey completely separates from the curds.

Step 3

Remove from heat and strain the curdled milk through a cheesecloth or a fine sieve to separate the chhena from the whey. Rinse the chhena under cold running water to remove excess acidity from the lemon juice. Squeeze out any excess water and hang the cheesecloth for about 30 minutes to drain additional liquid.

Step 4

Knead the drained chhena on a clean surface for about 5-7 minutes until it becomes smooth and soft without any lumps.

Step 5

Divide the chhena into small, smooth, oblong shapes approximately 2 inches in length. Ensure there are no cracks as this might cause them to break while cooking.

Step 6

In a wide pan, combine 4 cups of water and 2 cups of sugar to create a simple syrup. Add 4 cracked cardamom pods for flavor. Bring this mixture to a boil and ensure the sugar is fully dissolved.

Step 7

Gently place the chhena shapes into the boiling sugar syrup, ensuring enough space for them to expand. Cover the pan and cook on medium heat for about 15-20 minutes. The chhena will double in size.

Step 8

Carefully remove the Chum Chum from the syrup and set them aside to cool.

Step 9

Once cool, roll the Chum Chum in desiccated coconut to coat them evenly.

Step 10

Garnish each Chum Chum with a sprinkle of finely chopped pistachios.

Step 11

Serve chilled or at room temperature. Enjoy your homemade Bengali Chum Chum!

Nutrition Facts

Serving size	(2517.3g)

Amount per serving	% Daily Value*
Calories	2818.7

Total Fat 86.8g	0%
Saturated Fat 55.0g	0%
Polyunsaturated Fat 1.1g
Cholesterol 123.8mg	0%
Sodium 451.2mg	0%
Total Carbohydrate 476.2g	0%
Dietary Fiber 15.3g	0%
Total Sugars 456.4g
Protein 44.8g	0%

Vitamin D 453.8IU	0%
Calcium 1409.5mg	0%
Iron 4.4mg	0%
Potassium 2290.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.3%

Protein: 6.3%

Carbs: 66.5%