Indian sweet made with milk - stuffed with nuts, mawa and coated with coconut flakes.

Recipe Snapshot

  • Prep time: Not specified
  • Cook time: Not specified
  • Total time: Not specified
  • Yield: 7
  • Category: Dessert
  • Cuisine: Indian

Ingredients

  • 1 liter whole milk
  • 3 tablespoons lemon juice
  • 1.5 teaspoons cornflour
  • 2 cups granulated sugar
  • 5 cups water
  • 2 drops of rose essence [optional]
  • shredded coconut (for rolling the chum chum)

Stuffing

  • ¼ cup mawa (crumbled [whole dried milk])
  • 2 dried figs (anjeer, finely chopped)
  • 2 tablespoons powdered sugar
  • 3 green cardamom pods (powdered)

Method

Stuffing

  1. Roast the mawa/khoa in a pan for 1-2 minute. Set aside.
  2. To the mawa, add powdered sugar,crushed cardamom seeds powder and chopped dried figs.
  3. Mix everything together till well combined. Set aside.

Chum Chum

  1. Boil whole milk in a heavy bottom pan.
  2. Once it comes to a boil, switch off the flame and add 1/4 cup of water to bring the temperature of the milk down a bit.
  3. Wait for 5-10 minutes and then start adding lemon juice till milk curdles.
  4. Using a strainer drain the water and collect the chena. Rinse it under tap water so that there’s no trace of lemon juice in it.
  5. Leave it in the strainer for 10-15 minutes and then take the chena in your hand and squeeze out remaining water slowly.
  6. Add cornflour and mash the chena for 7-8 minutes till it’s smooth.
  7. Once it’s smooth, divide it into 7 equal parts.
  8. Color the chena in any color of your choice and then give them an oval shape.
  9. Boil 5 cups of water in a wide pan. Once the water comes to a boil, add sugar, rose essence (optional) and stir till sugar is completely dissolved.
  10. Add the chum chum into the sugar syrup, lower the heat to medium and cover and cook for 10 minutes.
  11. After 10 minutes open the pan, flip the chum chum and cover and cook again for 15 minutes on medium flame.
  12. Switch off the flame and let the chum chum remain in the sugar syrup for 3-4 hours. They should cool down completely before you fill them.
  13. After they have cooled down, take 1 chum chum and make a slit in the center. It should remain attachment from both sides. Repeat the same with all other pieces.
  14. Take the stuffing and fill it in the the center.
  15. Roll the chum chum in a bowl full of shredded coconut.
  16. Garnish with some pistachios and serve chilled.

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.