Chum Chum Recipe | Cham Cham Bengali Dessert

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.

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,

• Eggless Cakes Recipes Collection
• Beverages Recipes Collection
• Chaat recipes Collection

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.

1. Fresh Milk: Always use full-cream milk to prepare soft chenna. Curdle it gently and drain excess whey completely.
2. Chenna Texture: Knead the chenna until smooth and non-sticky. This step ensures a uniform texture after boiling.
3. Boiling: Boil the shaped pieces in mild sugar syrup. Keep the flame medium for even cooking.
4. Syrup Flavour: Add cardamom or rose essence to the syrup. It enhances aroma and balances sweetness.
5. Stuffing: Fill the cooled sweets with mewa mixture. Garnish with cherries or tutti frutti to make them look appealing.

FAQs

1. 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.
   
2. 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.
3. 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.
4. 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.
5. 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 sweet recipe | chomchom recipe

HEBBARS KITCHEN

easy chum chum recipe | cham cham sweet recipe | chomchom recipe

4.98 from 247 votes

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Prep Time 40 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 40 minutes mins

Course sweet

Cuisine bengali

Servings 6 Servings

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Ingredients

  

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for chenna:

• ▢ 4 cups cows milk, full cream
• ▢ 2 tbsp vinegar or lemon juice
• ▢ 1 tbsp maida / plain flour, optional

for sugar syrup:

• ▢ 1½ cup sugar
• ▢ 8 cups water
• ▢ 2 pods cardamom / elachi

for stuffing:

• ▢ 1 tsp ghee / clarified butter
• ▢ ¼ cup milk
• ▢ 2 tbsp cream, optional
• ▢ ½ cup milk powder
• ▢ 2 tbsp saffron milk
• ▢ 1 tbsp powdered sugar

other ingredients:

• ▢ ¼ cup coconut, desiccated
• ▢ 3 tbsp tutti frutti

Instructions

 

• firstly, prepare chenna by curdling milk. drain completely.
• and hang for 30 minutes.
• after 30 minutes, start to knead the paneer for 8 minutes.
• additionally add 1 tbsp maida and combine well.
• furthermore, make small oval balls of paneer.
• boil for 15 minutes in sugar syrup.
• furthermore, keep aside till it cools completely.
• take cooked paneer balls leaving behind the water.
• slit in between and stuff sweetened khoya.
• further, roll them in desiccated coconut.
• and garnish with tutti frutti or dry fruits of your choice.
• finally, serve chum chum recipe immediately or store in refrigerator.

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How to Make Chum Chum Sweet with Step-by-step Photos

chenna or paneer preparation recipe:

1. firstly, in a thick bottomed pan add 1 litre milk.
   
2. furthermore, stir occasionally and get to a boil.
   
3. additionally, turn off the flame add 2 tbsp vinegar or lemon juice and stir well.
   
4. add more vinegar or lemon juice and stir till milk curdles completely.
   
5. and immediately drain the curdled milk into the hand kerchief.
   
6. pour a cup of water and clean the chenna / paneer as it has vinegar in it.
   
7. furthermore, bring it together and squeeze off excess water.
   
8. hang for 30 minutes. or till all the water drains off completely.
   
9. after 30 minutes, start to knead the paneer for 8 minutes.
   
10. additionally add 1 tbsp maida to make balls slightly firm unlike rasgulla.
    
11. knead paneer till it turns out smooth without any grains of milk.
    
12. furthermore, make small oval balls of paneer and keep aside.
    

sugar syrup preparation recipe:

1. firstly, in a deep vessel take 1½ cup of sugar.
   
2. furthermore, add 8 glasses of water and stir well.
   
3. boil the syrup for 10 minutes on medium flame.
   
4. also add cardamom pods for more flavour.
   
5. after that, drop the prepared paneer balls into boiling sugar syrup.
   
6. cover and boil for 15 minutes. the paneer balls will have doubled in size.
   
7. furthermore, keep aside till it cools completely.
   

khoya / kova / mawa stuffing preparation recipe:

1. firstly, in a large non stick vessel heat ghee.
   
2. also add ¼ cup milk.
   
3. further add 2 tbsp cream and ½ cup milk powder. mix well.
   
4. mix continuously keeping the flame on low to medium.
   
5. the mixture starts to thicken.
   
6. now add 2 tbsp saffron milk. to prepare saffron milk, soak few threads of saffron in 2 tbsp of warm milk for 15 minutes.
   
7. additionally, add powdered sugar.
   
8. stir continuously till the mixture thickens.
   
9. and also starts to separate from pan. mix till the mixture forms a lump.
   
10. finally, stuffing is ready, cool completely.
    

chum chum preparation recipe:

1. firstly, take cooked paneer balls leaving behind the water.
   
2. slit in between without cutting them into half.
   
3. stuff them with prepared stuffing gently.
   
4. further, roll them in desiccated coconut.
   
5. and garnish with tutti frutti or dry fruits of your choice.
   
6. finally, serve chum chum recipe immediately or store in refrigerator.
   

Notes

• firstly, use readymade khoya instead of preparing it at home.
• also garnish with dry fruits to make it more healthy and attractive.
• additionally, stuffing is optional, chum chum can also be eaten rolled with coconut.
• finally, chum chum recipe taste great when prepared with cows milk.