Vegan Chum Chum

Indulge in the vibrant sweetness of Vegan Chum Chum, a plant-based twist on the classic Indian dessert, that's sure to impress everyone at your table. This dairy-free delicacy features a rich almond milk base curdled with lemon juice to create soft, melt-in-your-mouth chenna, masterfully kneaded and shaped into signature oval forms. Simmered in an aromatic cardamom-infused sugar syrup, these delicate treats are finished with a luxurious filling of coconut milk whipped with rose water and a sprinkle of pistachio for a nutty, fragrant garnish. Perfectly sweet, lightly spiced, and visually stunning, Vegan Chum Chum is an exquisite dessert option for festive celebrations or to simply satisfy your sweet tooth. Best served chilled, this vegan dessert pairs beautifully with a hot cup of chai or as a decadent standalone treat!

Nutriscore Rating: 64/100

Prep Time:45 mins

Cook Time:30 mins

Total Time:75 mins

Servings: 8

Ingredients

• 4 cups Almond milk
• 2 tablespoons Lemon juice
• 2 cups Sugar
• 3 cups Water
• 1 teaspoon Cardamom powder
• 1 cup Coconut milk
• 1 teaspoon Rose water
• 2 tablespoons Pistachios, chopped

Directions

Step 1

Pour the almond milk into a large saucepan and bring it to a gentle boil over medium heat, stirring occasionally to prevent the milk from sticking to the pan.

Step 2

Once it starts boiling, reduce the heat to low and gently stir in the lemon juice. The milk will begin to curdle. Stir gently until the whey separates completely.

Step 3

Line a sieve with a muslin cloth and place it over a large bowl. Pour the curdled milk into the sieve to collect the chenna (curds), and rinse with cold water to remove the lemon taste.

Step 4

Gently press out excess water from the chenna and hang it for about 30 minutes to drain completely.

Step 5

Knead the drained chenna on a clean countertop for about 10-15 minutes until it forms a smooth, pliable dough.

Step 6

Divide the chenna dough into small, equal-sized balls and then shape them into elongated oval shapes, typical of chum chum.

Step 7

In a large pan, combine the sugar and water to make a sugar syrup. Bring to a boil, add the cardamom powder, and let it simmer on medium heat for 5 minutes.

Step 8

Gently slide the chenna ovals into the simmering sugar syrup. Cover with a lid and cook for about 15-20 minutes. The chum chums will double in size.

Step 9

Remove the chum chums from the syrup with a slotted spoon and set aside to cool.

Step 10

For the filling, whisk together the coconut milk and rose water until smooth and creamy.

Step 11

Once the chum chums have cooled, slice them gently in the middle lengthwise, being careful not to cut all the way through.

Step 12

Stuff each chum chum with the coconut milk mixture and garnish with chopped pistachios.

Step 13

Refrigerate the chum chums for at least 1 hour before serving to allow flavors to meld.

Nutrition Facts

Serving size	(2391.5g)

Amount per serving	% Daily Value*
Calories	2226.4

Total Fat 22.0g	0%
Saturated Fat 2.4g	0%
Polyunsaturated Fat 2.5g
Cholesterol 0mg	0%
Sodium 612.1mg	0%
Total Carbohydrate 501.1g	0%
Dietary Fiber 3.7g	0%
Total Sugars 486.2g
Protein 9.8g	0%

Vitamin D 312.3IU	0%
Calcium 1664.0mg	0%
Iron 4.3mg	0%
Potassium 791.6mg	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: 8.8%

Protein: 1.7%

Carbs: 89.4%