Delicious Homemade Chum Chum Recipe

Ingredients

1 litre Milk
2 tablespoons Lemon Juice
1 cup Sugar
3 cups Water
1/2 cup Condensed Milk
2 tablespoons Maida (All-purpose flour)
1/4 teaspoon Cardamom Powder
1/4 cup Chopped Mixed Fruits (for garnish)
1 tablespoon Slivered Almonds (for garnish)
1 tablespoon Slivered Pistachios (for garnish)
1/2 teaspoon Saffron Strands (optional, for garnish)

Steps and instructions

Start by boiling milk in a heavy bottomed pan. Once the milk comes to a boil, lower the heat and continue to stir at regular intervals to prevent it from sticking to the bottom of the pan.
When the milk has reduced to half its original volume, add lemon juice and stir well. The milk will start to curdle. Once the milk is fully curdled, remove from heat and leave it aside for a couple of minutes.
Next, drain the curdled milk over a muslin cloth. Rinse it under cold water to remove the sourness of the lemon. Gather the corners of the muslin cloth and squeeze to remove the excess water. Tie the cloth and hang it somewhere for about 30 minutes to let the excess water drip away.
After 30 minutes, take the chena (curdled milk) in a plate and start kneading it. Knead it for about 6-7 minutes till it is smooth.
Add maida (all-purpose flour) and knead again. Now divide the chena into small parts and shape each part into an oval shape.
In another heavy bottomed pan, add sugar and water and let it simmer till the sugar is fully dissolved. Drop the chena balls into this sugar syrup and cook on high heat for about 10-15 minutes. The balls will double in size.
Remove from heat and let it cool down. Once cooled, squeeze the chum chum gently to remove the excess syrup and then transfer them to a serving dish.
In a separate bowl, mix condensed milk and cardamom powder. Pour this mixture over the chum chum.
Garnish with chopped mixed fruits, slivered almonds, slivered pistachios, and saffron strands. Chum Chum is ready to be served.

Tools for making

Heavy Bottomed Pan - A pan with a thick base that helps distribute heat evenly and prevents burning.
Muslin Cloth - A thin, breathable fabric used for straining and draining liquids.
Plate - A flat dish or shallow container used for kneading the chena (curdled milk).
Bowl - A round, deep dish used for mixing the condensed milk and cardamom powder.
Serving Dish - A dish or platter used for presenting and serving the chum chum.

Recipe variations

Instead of using lemon juice to curdle the milk, you can use vinegar or citric acid as alternatives.
For a different flavor, you can add rose water or kewra essence to the sugar syrup.
To make it more indulgent, you can stuff the chum chum with a mixture of khoya (milk solids) and chopped nuts.
For a healthier version, you can use whole wheat flour instead of all-purpose flour.
For a vegan option, you can substitute dairy milk with almond milk or coconut milk.
To enhance the visual appeal, you can add food color to the chum chum dough before shaping them.
For a unique twist, you can coat the chum chum with desiccated coconut or crushed nuts instead of using condensed milk.
For a fusion variation, you can infuse the sugar syrup with flavors like saffron, cardamom, or cinnamon.
If you prefer a lighter sweetness, you can reduce the amount of sugar used in the recipe.

Recipe overview

Chum Chum is a delectable dessert that hails from the eastern part of India, particularly West Bengal. This mouth-watering sweet dish is made from chena or curdled milk and is often served at festivals, special occasions, or simply enjoyed as an after-meal treat. Our recipe will guide you step by step on how to make Chum Chum from scratch. This recipe requires a little patience and skill, as the process involves curdling milk, kneading it into a smooth dough, and then cooking in sugar syrup. The end result, however, is well worth the effort. Each bite of Chum Chum is a delightful burst of sweet, milky goodness, enhanced by the subtle flavors of cardamom and garnished with a variety of chopped fruits, almonds, and pistachios. The preparation time for this recipe is around 60 minutes, with an additional cooking time of about 30 minutes. This recipe yields approximately 12 pieces of Chum Chum. Whether you are a seasoned cook or trying your hand at Indian desserts for the first time, this recipe is sure to impress!

Common questions

How long does it take to boil the milk? Boil the milk until it reduces to half its original volume.
What should I do if the milk doesn't curdle after adding lemon juice? If the milk doesn't curdle, you can try adding a little more lemon juice or a few drops of vinegar until it curdles.
How long should I hang the curdled milk? Hang the curdled milk for about 30 minutes to allow the excess water to drip away.
Can I use something other than maida (all-purpose flour)? Maida helps in binding the chena, but you can try using semolina (sooji) as an alternative if desired.
How do I know when the chum chum balls are cooked? The chum chum balls will double in size and turn soft and spongy when cooked.
Should I let the chum chum cool down before adding the condensed milk mixture? Yes, it's recommended to let the chum chum cool down before pouring the condensed milk mixture over them.
Can I skip the garnish? Yes, the garnish is optional. You can skip it or use any other garnish of your choice.

Serving dishes and utensils

Mixing Bowl - A large bowl for mixing the ingredients.
Heavy Bottomed Pan - A thick-bottomed pan to prevent burning and ensure even cooking.
Muslin Cloth - Used to strain and drain the curdled milk.
Plate - Used for kneading the chena and shaping it into balls.
Serving Dish - A dish to present and serve the chum chum.
Bowl - Used for mixing condensed milk and cardamom powder for pouring over the chum chum.
Knife - Used for garnishing and cutting the chum chum into desired portions.
Spoon - Used for stirring and serving the sugar syrup.
Slotted Spoon - Used for removing the chum chum from the sugar syrup.
Serving Tray - Optional, for arranging and serving the garnished chum chum.

Origin stories

Chum Chum, also known as Cham Cham, is a traditional Bengali sweet that originates from the eastern regions of the Indian subcontinent. It is particularly popular in West Bengal, India and Bangladesh. This delicacy, with its history steeped in the shared cultural heritage, is a testament to the region's love for dairy-based sweets. The sweetness of Chum Chum, much like the sweet nature of Bengali people, has journeyed beyond its regional boundaries and found a beloved place in sweet shops across the Indian subcontinent. It is often shared during festive times and family gatherings, adding its touch of sweetness to the rich tapestry of Bengali culture. When you taste Chum Chum, you are not just indulging in a sweet treat, but also partaking in a centuries-old tradition of communal joy and celebration.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.