Chum Chum – A Traditional Bengali Sweet

Chum Chum, also known as Cham Cham or Chomchom, is a popular Bengali sweet made from chhena (Indian cottage cheese). This delightful dessert is characterized by its soft, spongy texture and sweet, aromatic flavor. It is often stuffed with mawa (khoya), garnished with coconut flakes, and topped with nuts or cherries.

Ingredients

• 1 liter full-fat milk
• 2 tablespoons lemon juice or vinegar (for curdling)
• 5 cups water
• 2 cups sugar
• ½ teaspoon cardamom powder
• 2 tablespoons mawa (khoya)
• 2 tablespoons desiccated coconut
• Chopped pistachios or almonds for garnishing
• Cherries or tutti-frutti for decoration (optional)

Instructions

1. Prepare the Chhena (Cottage Cheese)

1. Boil the milk in a heavy-bottomed pan, stirring occasionally to prevent it from burning.
2. Once the milk comes to a boil, add the lemon juice or vinegar gradually, stirring gently until the milk curdles and the whey separates.
3. Turn off the heat and let it sit for a few minutes.
4. Strain the curdled milk through a muslin cloth or fine sieve to collect the chhena.
5. Rinse the chhena under cold water to remove any residual acidity.
6. Tie the cloth and hang it for about 30 minutes to drain excess water.

2. Knead the Chhena

1. Transfer the drained chhena to a flat surface.
2. Knead it well for about 10 minutes until it becomes smooth and pliable.
3. Divide the kneaded chhena into small portions and shape them into oval or cylindrical pieces.

3. Prepare the Sugar Syrup

1. In a wide pan, combine the sugar and water.
2. Heat the mixture over medium heat, stirring until the sugar dissolves completely.
3. Add the cardamom powder and bring the syrup to a boil.
4. Reduce the heat and let it simmer while you prepare the chum chum.

4. Cook the Chum Chum

1. Carefully drop the shaped chhena pieces into the simmering sugar syrup.
2. Cover the pan and cook for about 15–20 minutes, occasionally turning the pieces to ensure even cooking.
3. The chum chum will expand and become spongy.
4. Once cooked, remove the pan from heat and let the chum chum cool in the syrup.

5. Stuff with Mawa

1. Once the chum chum has cooled, make a slit in the center of each piece.
2. Stuff each piece with a small amount of mawa (khoya).
3. Press gently to seal the slit.

6. Garnish and Serve

1. Roll each stuffed chum chum in desiccated coconut to coat evenly.
2. Garnish with chopped pistachios or almonds.
3. Place a cherry or a piece of tutti-frutti on top for decoration.
4. Serve chilled or at room temperature.

Tips for the Best Chum Chum

• Quality Milk: Use full-fat, non-homogenized milk for the best texture.
• Kneading: Proper kneading of the chhena is crucial for achieving a smooth and soft texture.
• Sugar Syrup: Ensure the sugar syrup is at the right temperature—too hot or too cold can affect the texture of the chum chum.
• Stuffing: Use fresh mawa for stuffing to enhance the flavor.