Chum Chum Recipe | Cham Cham Sweet Recipe | Chomchom Recipe with detailed photo and video recipe. An authentic traditional Bengali mithai recipe prepared from chenna or curdled milk, and is very similar to the rasgulla recipe. It is also a popular dessert in Bangladesh and is prepared in white, pink, light yellow or a mix of these colours.
Chum Chum Recipe | Cham Cham Sweet Recipe | Chomchom Recipe with step-by-step photo and video recipe. It is believed that chomchom dessert originated from Porabari, Tangail, Bangladesh, but it is hugely popular in eastern India too. The texture and recipe are very similar to rasgulla or even rasmalai, but have a unique taste of their own by stuffing mawa or khoya in between. Typically, it is coated with dedicated coconut powder as a last step and decorated with cherries or tutti frutti.
I have already shared the famous rasmalai and rasgulla recipes, which are partially prepared using the same procedure and texture. However, the chum chum recipe is unique in its own right and is not as juicy as the former. Also, the cham cham sweet recipe is not served with sugar syrup like rasgulla, and the sweetness is due to the mawa stuffing in between split cham cham. Further, before serving, it is delicately rolled in dedicated coconut powder and topped with a cherry or tutti frutti on khoya. This creates a fusion of Bengali sweets with North Indian Pista or Kesar Mawa stuffing. Also, the topping is unique and takes
Furthermore, some important tips and suggestions for a perfect cham cham sweet recipe. Firstly, I highly recommend using full cream cow’s milk for this recipe, as it typically yields a creamier chenna. Buffalo milk is not recommended for the chum chum recipe or for any Bengali milk-based sweets. Secondly, I added maida or plain flour to the prepared chenna, which helps give it a proper shape and stiffens the chomchom. However, if you do not prefer maida, then semolina/rava or sooji can also be added. Lastly, you can also add kesar before curdling the milk to prepare kesar or yellow chomchom.
Finally, I have posted several other Indian Sweet Recipes in my blog, including this post on Chum Chum Sweet. I request you to check the recipes for kalakand, kesar peda, mohanthal, bread rasmalai, malpua, kala jamun, besan ladoo, and badam burfi. In addition, do check my other recipe collection from my blog, like,
About Bengali Chum Chum Sweet
Chum Chum sweet is a classical Bengali dessert that originated from the vibrant streets of Bengal. Over time, it spread across India and gained immense popularity. Many neighbouring countries also prepare this sweet for festive occasions and celebrations. It combines the softness of rasgulla with rich North Indian-style mewa stuffing. The mix of flavours gives it a special place in traditional Indian desserts. A topping of cherries or tutti frutti adds colour and attraction to the dish. Each piece looks festive and inviting on any dessert plate. The chenna is prepared from fresh milk and cooked gently in sugar syrup. This mild sweetness enhances the flavour and texture beautifully. Overall, it stands as a delightful treat for any celebration.
The recipe requires patience and skill to make at home. Most people prefer buying it from halwai shops or bakeries. However, homemade versions taste purer as they use fresh, unadulterated milk. The chenna must be kneaded to the right consistency to achieve the ideal softness. Once boiled in sugar water, it turns light and spongy. Filling it with mewa adds richness and texture that elevate its flavour. The balance of sweet syrup and creamy filling makes it truly satisfying. Chilled servings enhance the taste even more during festive gatherings. It represents Bengal’s artistry in milk-based sweets. Every bite reflects the region’s deep-rooted culinary tradition.
Fun Fact:
Chum Chum is believed to have inspired the creation of the popular Bengali sweet “Rasgulla,” both sharing the same origin in the small town of Porabari, Tangail (now in Bangladesh).
Chef Pro Tips for Chum Chum Sweet
Cham Cham Sweet Recipe Bengali Dessert is a soft and juicy Bengali sweet made from fresh chenna and light sugar syrup. It is filled with mewa and topped with cherries or tutti frutti for a festive look.
- Fresh Milk: Always use full-cream milk to prepare soft chenna. Curdle it gently and drain excess whey completely.
- Chenna Texture: Knead the chenna until smooth and non-sticky. This step ensures a uniform texture after boiling.
- Boiling: Boil the shaped pieces in mild sugar syrup. Keep the flame medium for even cooking.
- Syrup Flavour: Add cardamom or rose essence to the syrup. It enhances aroma and balances sweetness.
- Stuffing: Fill the cooled sweets with mewa mixture. Garnish with cherries or tutti frutti to make them look appealing.
FAQs
- How do I make soft chenna for Chum Chum?
Use full-cream milk and bring it to a gentle boil. Add lemon juice, then rinse the curds and drain fully. Knead until smooth and pliable.
- Why do Chum Chum pieces crack while cooking?
You overkneaded the chenna or left it with too much moisture. Shape gently and ensure a smooth surface. Cook in gently simmering syrup. - How long should I cook the pieces in syrup?
Simmer for 10 to 12 minutes. Keep enough space in the pot. Turn once for even cooking. - What stuffing works best for this dessert?
Use mewa or khoya with nuts and cardamom. Cool the pieces, slit carefully, and fill lightly. Garnish with cherries or tutti frutti. - How do I store and serve Chum Chum?
Refrigerate in light sugar syrup for up to four days. Add toppings before serving. Serve chilled for the best texture.
Video Recipe
Recipe Card for Chum Chum Sweet
Chum Chum Recipe | Cham Cham Bengali Dessert
Ingredients
- 2½ litre milk
- 2 tbsp vinegar
- 1½ cup sugar
- 6 cup water
!for stuffing:
- 1 cup milk
- pinch kesar food colour
- 1 cup milk powder
- 2 tbsp sugar
- cherry, for garnishing
Instructions
- Firstly, bring 2½ litres of milk to a boil, stirring occasionallyo prevent it from burning.
- Add 2 tbsp vinegar and give it a stir. You will notice the milk starts to curdle.
- Add 1 more tbsp of vinegar and stir until the milk curdles fully, separating the water.
- Drain off the water over the cheesecloth. You can use any clean cloth here. Rinse with cold water to remove sourness and stop cooking.
- Squeeze the paneer gently and let it rest for 10 minutes to allow excess water to drain off.
- Now take the moist paneer and crumble gently.
- Using the palm, start to knead gently.
- Knead until the paneer mixture turns smooth without any grains. Do not over-knead here, as the chum chum will turn hard.
- Pinch a small ball-sized chenna and prepare smooth, crack-free cylindrical balls, flatten slightly.
- Keep the flattened paneer ball aside and cover it with a moist cloth.
- Meanwhile, in a large vessel, take 1½ cup sugar, 6 cup water. Stir and dissolve sugar.
- Now boil the water for 5 minutes or until the syrup turns slightly sticky.
- Drop in a prepared paneer ball, keeping the flame on high.
- Cover and boil for 5 minutes, or until the ball's size has doubled.
- Flip over and continue to boil for 15 minutes, or until the chenna is cooked through. Keep aside.
- To prepare the stuffing, combine 1 cup of milk, a pinch of kesar food colour, and 1 cup of milk powder in a pan.
- Keep stirring and cook till the mixture thickens.
- Now add 2 tbsp sugar and mix well.
- Cook until the khova is well-cooked and no longer sticky. The stuffing will thicken once cooled.
- Now take the chenna and slit it in the centre.
- Stuff the mixture in the centre, making sure the stuffing is uniformly distributed.
- Decorate with a cherry and keep it in the refrigerator.
- Finally, enjoy the Chum Chum Recipe chilled for a week when stored in the refrigerator.
How to Make Chum Chum Sweet with Step-by-step Photos
- Firstly, bring 2½ litres of milk to a boil, stirring occasionally to prevent it from burning.
- Add 2 tbsp vinegar and give it a stir. You will notice the milk starts to curdle.
- Add 1 more tbsp of vinegar and stir until the milk curdles fully, separating the water.
- Drain off the water over the cheesecloth. You can use any clean cloth here. Rinse with cold water to remove sourness and stop cooking.
- Squeeze the paneer gently and let it rest for 10 minutes to allow excess water to drain off.
- Now take the moist paneer and crumble gently.
- Using the palm, start to knead gently. Knead until the paneer mixture turns smooth without any grains. Do not over-knead here, as the chum chum will turn hard.
- Pinch a small ball-sized chenna and prepare smooth, crack-free cylindrical balls, flatten slightly.
- Keep the flattened paneer ball aside and cover it with a moist cloth.
- Meanwhile, in a large vessel, take 1½ cup sugar, 6 cup water. Stir and dissolve sugar.
- Now boil the water for 5 minutes or until the syrup turns slightly sticky.
- Drop in a prepared paneer ball, keeping the flame on high.
- Cover and boil for 5 minutes, or until the ball’s size has doubled. Flip over and continue to boil for 15 minutes, or until the chenna is cooked through. Keep aside.
- To prepare the stuffing, combine 1 cup of milk, a pinch of kesar food colour, and 1 cup of milk powder in a pan.
- Keep stirring and cook till the mixture thickens.
- Now add 2 tbsp sugar and mix well.
- Cook until the khova is well-cooked and no longer sticky. The stuffing will thicken once cooled.
- Now take the chenna and slit it in the centre.
- Stuff the mixture in the centre, making sure the stuffing is uniformly distributed.
- Decorate with a cherry and keep it in the refrigerator.
- Finally, enjoy the Chum Chum Recipe chilled for a week when stored in the refrigerator.
Notes
- Firstly, use readymade khoya instead of preparing it at home.
- Also, garnish with dry fruits to make it healthier and attractive. You can also roll with desiccated coconut to enhance the flavour.
- Additionally, stuffing is optional; chum chum can also be eaten rolled with coconut.
- Finally, Chum Chum Recipe tastes great when prepared with cow’s milk.
My rasagulla turns out quite good. Tastes good. But they become a little flat at the end. When they are boiling they are perfect balls. Do you know the reason for this?
have you used cows milk???
Hi dear
It was a super duper hit at home
All loved at home
Thank you so much for the recipe
Archana
vryyyyyyy nice
Thanks a lot 🙂
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