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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

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Milk 2liter

Milk

Description

Milk is nothing but liquid secreted by the mammary glands of female mammals to feed their little ...

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Lime Juice 2

Lime Juice

Description

Lime juice is the liquid extract of lime fruit. It is extracted by squeezing the pulp of limes. I ...

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Sugar 2 cup

Sugar

Description

Sugar is a common sweetener made from juice of processed sugar beets and sugar cane or ...

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Water 4 cup

Water

Description

Water is transparent, odourless and tasteless liquid that is a constituent of rivers, lakes and o ...

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for stuffing

for stuffing

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Khoya 1 cup

Khoya

Description

Khoa is dried evaporated milk solids made by thickening milk through heating. It is white in ...

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Powdered Sugar 3 tbsp

Powdered Sugar

Description

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Cardamom Powder 7-8

Cardamom Powder

Description

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Pistachios 12

Pistachios

Description

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Kewra essence 5 drops

Kewra essence

Description

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Yellow colour Pinch full

Yellow colour

Description

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Details

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.

Ingredients For Chum chum recipe

Milk 2liter

Milk

Description

Milk is nothing but liquid secreted by the mammary glands of female mammals to feed their little ...

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MySmartKitchen^TM 9
Lime juice or citric acid 2

Lime Juice

Description

Lime juice is the liquid extract of lime fruit. It is extracted by squeezing the pulp of limes. I ...

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Suger 2 cup

Sugar

Description

Sugar is a common sweetener made from juice of processed sugar beets and sugar cane or ...

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Warm Water 4 cup

Water

Description

Water is transparent, odourless and tasteless liquid that is a constituent of rivers, lakes and o ...

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for stuffing

for stuffing

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Mawa 1 cup

Khoya

Description

Khoa is dried evaporated milk solids made by thickening milk through heating. It is white in ...

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MySmartKitchen^TM 0
Powder sugar 3 tbsp

Icing Sugar

Description

Icing sugar is a soft powder which is made by grinding white sugar into a fine powder. Sometimes, ...

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Caradamom powderr 7-8

Cardamom

Description

Cardamom is called the Queen of Spices and is the world's third most expensive spice. Cardamo ...

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Pistachios 12

Pista

Description

Pista also known as Pistachio is probably the earliest nuts, which were widely used in ...

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Kewda essence 5 drops

Kewra Arak

Description

Kewra Arak is an extract obtained from the flower of the Pandanus plant by distillation. The male ...

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Organic yellow food colour Pinch full

Food Colour (102)

Description

Food Colour (102) is a synthetic colouring food additive. It is added to a wide ...

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Methods

How to make Chum chum recipe

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.