Chum chum is a traditional Bengali dessert, which is prepared from home made paneer or chenna. Chum chums can be served plain or can be garnished with nuts, or coated with dessicated coconut, or stuffed with khova and nuts or soaked in freshly prepared malai. Whichever variation you try, we bet you will go gaga over this Bengali delicacy.
- Chenna or paneer prepared from 1 litre milk
- 2 cups sugar
- 5 cups water
- 1 tbsp pistachios (optional)
- Yellow colour (optional)
Calories – 252 Kcal, Proteins – 4.2 g, Fat – 2.6 g, Carbohydrates – 56.3 g, Cholesterol – 11 mg, Sodium – 65 mg, Potassium – 76 mg
- 1Knead paneer on a dry surface for 4 - 5 minutes. Divide it into 8 - 10 equal portions and roll it into oval shaped balls.
- 2Take around 5 cups of water in a heavy bottomed pan and allow the water to boil. Add sugar and let it dissolve completely.
- 3Add the balls to the sugar syrup and allow it to boil again. Lower the flame and allow it to cook for 10 - 15 minutes with the lid closed.
- 4Open the lid and allow it to cook for another 10 minutes. Add little water if the sugar syrup gets too thick.
- 5Check if the chum chums appear spongy and turn off the flame.
- 6Keep aside the chum chum in sugar syrup for 2 - 3 hours so that it cools completely. Serve chilled.
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