Delicious Homemade Chumchum Recipe

Ingredients

1 liter full cream milk
1/4 cup lemon juice
2 cups sugar
4 cups water
1/2 teaspoon cardamom powder
A few strands of saffron
2 tablespoons maida (all-purpose flour)
2 tablespoons semolina
1/2 cup condensed milk
1 tablespoon chopped pistachios for garnish
Edible food color (optional)

Steps and instructions

Boil the milk in a heavy-bottomed pan. Once it comes to a boil, add the lemon juice.
Stir the milk gently till it starts to curdle. Remove from heat once the milk is fully curdled.
Drain the curdled milk using a cheesecloth. Rinse it with cold water to remove the smell of lemon. Hold the cheesecloth tight and remove excess water. Keep it aside for 30 minutes.
In the meanwhile, add sugar and water in another pan and bring it to a boil.
After 30 minutes, knead the curdled milk till it is smooth. Add maida, semolina, food color (if using) and knead again.
Divide the dough into small parts and give them an oval shape. These will be your chumchums.
Drop the chumchums into the boiling sugar syrup. Cook on low heat for 10 minutes.
Keep the pan covered for another 10 minutes. Then flip the chumchums and cook for 10 more minutes.
Remove from the heat and let them cool. Once cool, chill them in the refrigerator for a few hours.
Remove the chumchums from the syrup and arrange them on a serving platter. Drizzle with condensed milk, garnish with chopped pistachios and a sprinkle of cardamom powder.
Chill them in the fridge before serving.

Tools for making

Heavy-bottomed pan - Used to boil the milk and make the sugar syrup.
Cheesecloth - Used to strain the curdled milk and remove excess water.
Pan - Used to make the sugar syrup.
Serving platter - Used to arrange and serve the chumchums.
Refrigerator - Used to chill the chumchums before serving.
Knife - Used to chop pistachios for garnish.

Recipe variations

Replace the cardamom powder with rose water or kewra water for a different flavor.
Add a pinch of nutmeg powder or cinnamon powder to the dough for a hint of warmth.
Replace the all-purpose flour (maida) with whole wheat flour for a healthier version.
Use almond or cashew flour instead of semolina for a nuttier taste.
Try using different food colors to create a vibrant assortment of chumchums.
Add a few drops of vanilla extract or essence to the dough for a vanilla-flavored chumchum.
Stuff the chumchums with a mixture of chopped nuts and sweetened grated coconut before cooking them in the syrup.
Make a chocolate version by adding cocoa powder to the dough and serving with a drizzle of chocolate sauce.
Add a few strands of saffron to the sugar syrup for a beautiful golden color and aromatic flavor.
For a dairy-free option, substitute the milk with almond milk or coconut milk and use vegan condensed milk.

Recipe overview

Indulge yourself in the sweet delight of Chumchum, a traditional Bengali sweet that is as delightful to look at as it is to eat. This delicacy, made from full cream milk, sugar, and flavored with cardamom and saffron, promises a melt-in-the-mouth texture and an unforgettable taste. This recipe will guide you step by step in making perfect Chumchums at home. From curdling the milk to kneading the dough, to shaping the sweets and cooking them in sugar syrup, each step is detailed for your convenience. The result is a batch of glossy, beautiful Chumchums, finished with a drizzle of condensed milk and a sprinkle of chopped pistachios. It's a recipe that requires some time and patience, but the resulting delight is worth every effort. Expect to enjoy a sweet, creamy, and rich dessert that will leave you, and anyone else lucky enough to try them, craving for more. Whether you're celebrating a special occasion or simply want to satisfy your sweet tooth, these homemade Chumchums are a delicious choice.

Common questions

Can I use low-fat milk instead of full cream milk?
It is recommended to use full cream milk for this recipe as it results in a richer and creamier texture.
Do I have to use lemon juice to curdle the milk?
Yes, lemon juice is used to curdle the milk and create the chumchums. It is an essential ingredient for this recipe.
Can I reduce the amount of sugar used?
The amount of sugar used in the recipe is essential for the right sweetness in the chumchums. It is recommended to follow the given measurements for the best results.
Do I need to use food color?
The use of food color is optional and can be omitted if desired. It is purely for aesthetic purposes.
How long should I chill the chumchums in the refrigerator?
Chilling the chumchums for a few hours in the refrigerator allows them to set and enhances their taste. It is recommended to chill them for at least 2-3 hours before serving.

Serving dishes and utensils

Heavy-bottomed pan - For boiling the milk and preparing the sugar syrup.
Cheesecloth - To strain the curdled milk and remove excess water.
Pan - To prepare the sugar syrup.
Serving platter - For arranging and serving the chilled chumchums.
Refrigerator - To chill the chumchums before serving.

Origin stories

Chumchum, also known as Cham Cham, hails from the Eastern regions of the Indian subcontinent. It is said to have originated in Bangladesh and is a beloved delicacy in both Bangladesh and the Indian states of West Bengal, Bihar, and Odisha. In fact, the city of Porabari in Bangladesh is famous for its chumchum and is often considered the birthplace of this sweet treat. Here's a delightful nugget of trivia for you: the word 'Chumchum' is believed to have been coined due to the unique texture of this dessert. In Bengali, 'chumchum' refers to something that rolls around in the mouth, which is quite an apt description for this soft and spongy treat! So next time you bite into a chumchum, remember, you're savoring a piece of the rich culinary heritage of East India and Bangladesh.

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.