This is a delightful Bengali sweet I make by curdling full-cream milk to form fresh chenna, shaping it into smooth pieces, cooking them in a light sugar syrup, and finally stuffing them with a rich milk-powder mixture before chilling. I love how simple ingredients transform into an elegant, festive dessert.
Why You’ll Love This Recipe
I love this recipe because the texture turns out incredibly soft and spongy, and the creamy stuffing balances the sweetness perfectly. I also enjoy the fact that I can adjust the stuffing, sweetness, and flavouring to suit any occasion. Making it at home lets me keep the ingredients pure and fresh, which makes a huge difference in taste.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2½ litres full-cream milk
2 tablespoons vinegar
1½ cups sugar
6 cups water
For the stuffing:
1 cup milk
A pinch of kesar food colour (optional)
1 cup milk powder
2 tablespoons sugar
Cherry for garnishing
Directions
I bring the milk to a boil, stirring occasionally to prevent burning.
I add the vinegar and stir until the milk curdles completely and the whey separates.
I pour the curdled milk over a clean cloth, drain, and rinse the chenna under cold water to remove any sourness.
I squeeze out excess water and let the chenna rest for about 10 minutes.
I crumble and knead the chenna with my palm until it becomes smooth and non-grainy, taking care not to over-knead.
I shape small portions into smooth, crack-free cylinders or oval pieces and keep them covered with a moist cloth.
I boil the sugar and water for about 5 minutes to form a light syrup.
I drop the shaped chenna pieces into the boiling syrup, cover, and let them cook for 5 minutes until they double in size.
I flip them gently and continue cooking for another 15 minutes until fully done.
For the stuffing, I cook the milk, milk powder, kesar colour, and sugar on low heat until the mixture thickens and becomes non-sticky. I let it cool completely.
Once the chum chum pieces cool slightly, I slit each one in the centre and fill them with the stuffing.
I garnish each with a cherry and chill them before serving.
Servings And Timing
Servings: about 15 pieces
Prep time: 40 minutes
Cook time: 1 hour
Total time: 1 hour 40 minutes
Variations
I sometimes coat the cooked pieces in desiccated coconut or finely chopped nuts instead of stuffing them.
I can replace the milk-powder filling with traditional khoya for a richer version.
A few drops of rose essence or cardamom powder make a wonderful flavour variation.
For festive colours, I add a tiny amount of saffron or natural food colour to the chenna.
Storage/Reheating
I store chum chum in an airtight container submerged in a light sugar syrup in the refrigerator. They stay fresh for up to 4 days. I serve them chilled, as reheating isn’t necessary for this sweet. If the syrup thickens, I simply add a splash of cold water to loosen it.
FAQs
How do I keep the chenna soft?
I always rinse the curds with cold water and knead just enough to make the mixture smooth but not sticky.
Why do the pieces crack while boiling?
Cracks happen when the chenna is over-kneaded or contains too much moisture, so I squeeze it properly and knead gently.
How do I know the chum chum is fully cooked?
I cook until each piece doubles in size and remains slightly firm yet spongy when pressed.
Can I make the stuffing ahead of time?
Yes, I often prepare the stuffing earlier and refrigerate it; it becomes easier to handle once cool and firm.
Can I reduce the sweetness?
Yes, I reduce the sugar in the syrup or the stuffing, though I keep enough syrup for proper cooking and texture.
Conclusion
Preparing chum chum at home is always rewarding for me because I can control the texture and sweetness exactly the way I like it. The process is simple, and the result is a beautifully soft, lightly sweetened dessert with a creamy centre. It’s perfect for festivals, family gatherings, or any moment when I want to enjoy a classic Bengali treat.
Chum Chum (Cham Cham) is a classic Bengali dessert made from fresh chenna (curdled milk), shaped into smooth pieces, boiled in sugar syrup, and filled with a creamy milk-powder mixture. Soft, spongy, and mildly sweet, it’s a festive treat perfect for celebrations.
Ingredients
2½ litres full-cream milk
2 tablespoons vinegar
1½ cups sugar
6 cups water
For the stuffing:
1 cup milk
A pinch of kesar food colour (optional)
1 cup milk powder
2 tablespoons sugar
Cherries for garnish
Instructions
Boil the milk in a large pot, stirring occasionally. Add vinegar and stir until it curdles completely. Drain over a cloth and rinse with cold water.
Squeeze excess water and rest chenna for 10 minutes. Knead until smooth and soft, without over-kneading.
Shape into small smooth cylinders or ovals. Cover with a moist cloth.
Boil sugar and water in a large pot to make light syrup. Add chenna pieces, cover, and boil for 5 minutes. Flip gently and cook for another 15 minutes.
For the stuffing, cook milk, milk powder, kesar colour, and sugar on low heat until thick and non-sticky. Cool completely.
Let the cooked chum chum cool slightly. Slit each in the center and stuff with the milk-powder filling. Garnish with cherry.
Chill before serving.
Notes
Rinse curds in cold water to keep chenna soft and neutral.
Do not over-knead or over-moisten the chenna to avoid cracks.
Rose essence or cardamom powder can be added for fragrance.
Coat with desiccated coconut or nuts as a variation.
Use khoya instead of milk powder for a richer filling.
