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Chum chum recipe

Chum Chum is a very famous bengali sweets available across India!! Juicy Chumchum is a healthy sweet. After boiling Chamcham, cool it and add it.Delicious recipes for a perfect Mother's Day ❤

  • Prep time:
  • 5mins
  • cook time:
  • 40mins
  • serves:
  • 16

Ratings :

  • (0)

Details

Ratings

  • (0)

Vegetarian

Level : Moderate

Cuisine : Bengali

Course : Dessert

Allergy Information

  • - No

Recipe Notes

1 For the stuffing of mawa, first fry the mawa lightly.Stuffing for 2 spoons, prepare the stuffing by mixing dry fruits by making a paste of cashews, cream, rabri according to your choice.

Tags

  • #Contest184
  • #MothersDayRecipe
Ingredients

Ingredients For Chum chum recipe

Methods
  • 1. Put the milk to boil in a vessel, after the milk starts boiling, turn off the gas, let the milk cool down a bit. Add lemon juice little by little to the hot milk, and mix, the milk starts curdling, as soon as the milk curdles completely, stop adding lemon juice.
  • 2. Make fresh paneer (chhena) using milk and lemon juice. Tie chenna in a clean cloth and squeeze out all the water by pressing the chenna with your hands. Pour cold water over the Chhaina and soak the Chhaina, the Chhaina becomes cool and the sour taste of lemon does not come from the Chhaina.
  • 3. Hang the tied Chhena for 45 minutes. Take out the chena in a plate with a cloth and mash it with your hands for 5-10 minutes to make it smooth.
  • 4. Mix 2 cups of sugar and 4 cups of water in the cooker and keep it on the gas for heating and let the water boil.
  • 5. Divide the Chhaina without color, and the Chhaina with yellow color, and now give the Chhaina an oval shape of chamcham, and prepare Chamcham by giving it the same shape from Chhaina and keep it in a plate.
  • 6. String syrup should not be made from sugar in the cooker, instead the sugar should be dissolved in water and the water should boil Put all the prepared spoons one by one in boiling water, close the lid of the cooker.
  • 7. And after the cooker whistles, slow down the gas and let the Chamcham cook for 8 minutes so that the cooker does not whistle again and again.
  • 8. Open the cooker and take out the Chamcham along with the sugar syrup in another bowl, stuffing the Chamcham only after it cools down.
  • 9. Mash the mawa for stuffing inside Chamcham, add sugar powder and cardamom powder, kevda essence to the mawa and mix well, stuffing is ready.
  • 10. After the chamcham cools down, after being in the sugar syrup for 3-4 hours, take the chamcham out of the syrup for stuffing, the chamchams have become cold, sweet and a bit hard, pick up a chamcham, and cut it lengthwise. That Chamcham should be attached to one side.
  • 11. Put some stuffing in the cut part of Chamcham and garnish it with pistachio pieces. Prepare all the spoons by filling them in the same way.

Products used in Recipe

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