Description
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.
- Prep Time: 40 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Boiling
- Cuisine: Indian
Nutrition
- Serving Size: 1 piece
- Calories: 180
- Sugar: 20g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 15mg
