Easy Chum Chum Recipe | Cham Cham Sweet Recipe | Chomchom Recipe

Recipe Snapshot

  • Prep time: 40 minutes
  • Cook time: 60 minutes
  • Total time: 100 minutes
  • Yield: 15 Servings
  • Category: sweet
  • Cuisine: bengali

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)

Method

  1. Firstly, bring 2½ litres of milk to a boil, stirring occasionallyo prevent it from burning.
  2. Add 2 tbsp vinegar and give it a stir. You will notice the milk starts to curdle.
  3. Add 1 more tbsp of vinegar and stir until the milk curdles fully, separating the water.
  4. Drain off the water over the cheesecloth. You can use any clean cloth here. Rinse with cold water to remove sourness and stop cooking.
  5. Squeeze the paneer gently and let it rest for 10 minutes to allow excess water to drain off.
  6. Now take the moist paneer and crumble gently.
  7. Using the palm, start to knead gently.
  8. Knead until the paneer mixture turns smooth without any grains. Do not over-knead here, as the chum chum will turn hard.
  9. Pinch a small ball-sized chenna and prepare smooth, crack-free cylindrical balls, flatten slightly.
  10. Keep the flattened paneer ball aside and cover it with a moist cloth.
  11. Meanwhile, in a large vessel, take 1½ cup sugar, 6 cup water. Stir and dissolve sugar.
  12. Now boil the water for 5 minutes or until the syrup turns slightly sticky.
  13. Drop in a prepared paneer ball, keeping the flame on high.
  14. Cover and boil for 5 minutes, or until the ball's size has doubled.
  15. Flip over and continue to boil for 15 minutes, or until the chenna is cooked through. Keep aside.
  16. To prepare the stuffing, combine 1 cup of milk, a pinch of kesar food colour, and 1 cup of milk powder in a pan.
  17. Keep stirring and cook till the mixture thickens.
  18. Now add 2 tbsp sugar and mix well.
  19. Cook until the khova is well-cooked and no longer sticky. The stuffing will thicken once cooled.
  20. Now take the chenna and slit it in the centre.
  21. Stuff the mixture in the centre, making sure the stuffing is uniformly distributed.
  22. Decorate with a cherry and keep it in the refrigerator.
  23. Finally, enjoy the Chum Chum Recipe chilled for a week when stored in the refrigerator.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.