Sugar-Free Chum Chum

Indulge in the timeless sweetness of Bengali cuisine with this guilt-free twist on the classic Chum Chum! Our Sugar-Free Chum Chum recipe offers the perfect blend of tradition and health-conscious innovation, featuring all-natural ingredients like creamy homemade paneer, aromatic cardamom, and a hint of luxurious saffron. Sweetened with erythritol instead of sugar, this dessert caters to those looking for a low-calorie, diabetic-friendly treat without compromising on flavor. The soft, pillowy milk-based sweets are simmered in a fragrant syrup, then rolled in unsweetened desiccated coconut and topped with crunchy pistachios for a delightful texture contrast. Ready in just over an hour, this no-sugar dessert is ideal for festivals, celebrations, or anytime indulgence—served beautifully chilled for a refreshing finish. Perfect for fans of healthier Indian sweets!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 8

Ingredients

• 1 liter Whole Milk
• 2 tablespoons Lemon Juice
• 4 cups Water
• 1.5 cups Erythritol
• 1 teaspoon Cardamom Powder
• 1 pinch Saffron
• 0.5 cup Unsweetened Desiccated Coconut
• 2 tablespoons Pistachios, chopped

Directions

Step 1

Begin by preparing the paneer, which is the main ingredient for this sweet. In a large pot, bring the milk to a boil while stirring occasionally to prevent it from burning at the bottom.

Step 2

Once the milk starts boiling, add the lemon juice and stir gently. The milk will curdle. Once the whey separates completely, remove it from the heat.

Step 3

Line a colander with a muslin cloth and strain the curdled milk. Rinse the curds (paneer) under cold running water to remove the lemony taste.

Step 4

Gather the edges of the muslin cloth and squeeze out excess water. Hang this curdled milk or chenna for about 30 minutes to ensure all the whey is drained out.

Step 5

Transfer the drained chenna to a large plate. Knead the chenna with the heel of your hand for about 10 minutes to make it smooth and pliable.

Step 6

Divide the kneaded chenna into equal parts and shape each portion into an oval. Make sure they are smooth without cracks.

Step 7

In a separate large pot, bring water to a boil and add erythritol. Stir until it's completely dissolved and add the cardamom powder and a pinch of saffron.

Step 8

Carefully drop the chenna balls into the boiling syrup. Cover with a lid and let them cook for about 20-25 minutes on medium heat.

Step 9

Once cooked, turn off the heat. Let the Chum Chums cool in the syrup.

Step 10

After cooling, gently remove the Chum Chums from the syrup and roll them in unsweetened desiccated coconut.

Step 11

Garnish with chopped pistachios on top and serve chilled.

Nutrition Facts

Serving size	(2445.8g)

Amount per serving	% Daily Value*
Calories	1011.0

Total Fat 67.6g	0%
Saturated Fat 43.0g	0%
Polyunsaturated Fat 1.1g
Cholesterol 123.8mg	0%
Sodium 437.4mg	0%
Total Carbohydrate 430.1g	0%
Dietary Fiber 9.2g	0%
Total Sugars 54.6g
Protein 40.8g	0%

Vitamin D 453.8IU	0%
Calcium 1368.3mg	0%
Iron 2.4mg	0%
Potassium 2012.2mg	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: 24.4%

Protein: 6.5%

Carbs: 69.0%