Dairy-Free Chum Chum

Indulge in the irresistible charm of Dairy-Free Chum Chum, a plant-based twist on the classic Bengali sweet that’s perfect for any occasion! Made with rich almond milk and delicately flavored with cardamom and rose water, these soft and spongy treats are a feast for the senses. The velvety chenna dough, prepared by curdling almond milk, is skillfully kneaded and shaped into light, pillowy rolls before being simmered in a fragrant sugar syrup. Coated in desiccated coconut and topped with chopped pistachios, this vegan dessert strikes the perfect balance of sweetness and texture. Refrigerate before serving for a refreshingly cool bite that's just as stunning as it is delicious. Whether you're dairy-free or just looking to try something new, this recipe is a must-try for anyone craving authentic Indian sweets with a modern, plant-based twist.

Nutriscore Rating: 60/100

Prep Time:60 mins

Cook Time:40 mins

Total Time:100 mins

Servings: 12

Ingredients

• 1 liter Almond milk
• 3 tablespoons Lemon juice
• 1.5 cups Powdered sugar
• 2 cups Water
• 1 teaspoon Semolina (finely ground)
• 3 Cardamom pods
• 1 teaspoon Rose water
• 2 tablespoons Pistachios (chopped)
• 3 tablespoons Desiccated coconut

Directions

Step 1

1. In a large pot, bring almond milk to a boil. Once it begins to boil, lower the heat and add lemon juice gradually, stirring continuously until the milk curdles. Turn off the heat and let it sit for 5 minutes.

Step 2

2. Line a colander with a cheesecloth and drain the curdled milk (chenna). Rinse the chenna under cold water to remove the lemony taste. Gather the cheesecloth edges and squeeze out excess water. Hang it for 30 minutes to drain out any remaining liquid.

Step 3

3. Once the chenna is adequately drained and crumbly, transfer it to a mixing bowl. Knead with your palm for about 8-10 minutes until it becomes smooth and dough-like.

Step 4

4. Add semolina to the chenna and knead for another 2-3 minutes.

Step 5

5. Divide the dough into equal portions (about the size of a ping-pong ball), and shape them into cylindrical rolls.

Step 6

6. In a deep pan, combine water and powdered sugar, and bring it to a boil. Add the cardamom pods.

Step 7

7. Gently drop the cylindrical chenna rolls into the boiling syrup. Cover the pan with a lid, and cook on medium heat for about 20 minutes. The rolls will double in size.

Step 8

8. Once cooked, remove the chum chums from the syrup using a slotted spoon and let them cool slightly.

Step 9

9. Add rose water to the syrup and stir gently.

Step 10

10. Roll the slightly cooled chum chums in desiccated coconut to coat them completely.

Step 11

11. Garnish each chum chum with chopped pistachios on top.

Step 12

12. Chill the chum chums in the refrigerator for 1-2 hours before serving to allow the flavors to meld.

Nutrition Facts

Serving size	(761.3g)

Amount per serving	% Daily Value*
Calories	993.9

Total Fat 23.7g	0%
Saturated Fat 13.9g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 30.4mg	0%
Total Carbohydrate 200.0g	0%
Dietary Fiber 7.7g	0%
Total Sugars 180.6g
Protein 6.7g	0%

Vitamin D 0.3IU	0%
Calcium 85.3mg	0%
Iron 2.5mg	0%
Potassium 437.6mg	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: 20.5%

Protein: 2.6%

Carbs: 76.9%