chum chum recipe is a just a variation of the Bengali rasgulla and rasmalai recipes. Chum chum too is cooked in sugar syrup like rasgulla. The Main difference is the way they are served, rasgolla is served with the sugar syrup and rasmalai with condensed milk, while Chum Chum can be served as it is without any sugar syrup, after garnishing it with a dash of coconut or pistachios or sweetened milk cream (also with condensed milk) or rabri.
This is what makes me adore this sweet. Not much of sugar in it and the syrup can be reused for other recipes like jamuns . Some cook chum chum with milk & sugar and some with thickened sugar syrup. I find those processes very lengthy. So I follow this easy chum chum recipe which I found in a cookbook.
For the chum chum recipe, I condensed the milk and made rabri the previous day.
Commercially sold chum chums are colorful as food colors are used while preparing. Since I do not prefer colors, I have not used. If you want to make your chum chum colorful, then you can add few drops of it while kneading the paneer.
find chum chum recipe below
- 1 litres or 4 cups whole milk
- 30 ml lemon juice diluted with 30 ml water
- 1 ½ cups of sugar
- 3 ½ cups of water
- ¼ tsp cardamom powder
- 1 tbsp. desiccated coconut
- Few raisins
- Few pistachios roasted and powdered coarsely
- 1 cup of condensed milk or 2 cups milk to make condensed milk.
- We need rabri for this chum chum recipe, to make that boil 2 cups of milk on a low flame till it reduces to half add saffron and cardamom powder and 1 tsp rose water to it. Sometimes i use 4 tbsps. badam drink mix to my condensed milk to flavor instead of sugar, saffron and cardamom pow, tastes very good. Set this aside.
- Bring 1 litre milk to boil and add the diluted lemon juice to it and mix well. It begins to curdle immediately, if it doesn’t curdle, add few more tsps. Of this juice and mix well. When the entire milk begins to curdle switch off the flame, allow it to settle for 2 to 3 mins. Drain the whey and filter the chena using a cheese cloth.
- Rinse the chena under running water to remove the lemon smell and to stop the cooking process as it tends to become harder if overcooked.
- Knot the cloth and hang it to drain excess water for around 30 mins, you can squeeze it and remove some water. Make sure there is no excess water before you proceed to the next step
- Take a deep and wide pan and add sugar and water, bring it to a boil. While it boils, proceed to the next step.
- Knead the paneer till it becomes smooth. It takes around 3 to 5 mins. If the paneer looks very dry, you can just moist your palm or sprinkle 1 tsp water. After you finish kneading, you must be able to make smooth oval shaped chum chums.
- Drop these carefully in the boiling sugar syrup, cover & cook on a medium flame for 15 mins. In between, i.e after 7 mins just stir the syrup and flip the chum chums to the other side.
- Once it is done, you can see the chum chums would have doubled in size.
- After 20 mins, transfer the chum chum on to the serving tray, add the desired garnish. If using condensed milk or milk cream, make sure your chum chum are hot, pour a tbsp. of the milk or cream on the hot chum chum, as they absorb the milk faster.
- Garnish with saffron, pistachios or coconut and Serve Chilled.
Do not overcook, they can turn rubbery and hard.
If you do not knead the paneer properly, chums chum might break while cooking in the syrup.
If you are sceptical about the chum chum getting cracked or falling apart or broken while cooking in the sugar syrup, then you can use. ¾ tsp of plain flour per 1 liter of milk. Just mix the flour to the kneaded paneer and knead again.