Chum Chum

Chum Chum which is very similar to rasgulla in texture except that it is stuffed and is oval in shape.

Updated: June 16, 2022

Ingredients:

Chum Chum:

    1 liter whole milk
    3 tablespoons lemon juice
    1.5 teaspoons cornflour
    2 cups granulated sugar
    5 cups water
    2 drops of rose essence (optional)
    shredded coconut, for rolling the chum chum

Stuffing:

    1/4 cup mawa, crumbled (whole dried milk)
    2 dried figs, anjeer, finely chopped
    2 tablespoons powdered sugar
    3 green cardamom pods, powdered

Chum Chum which is very similar to rasgulla in texture except that it is stuffed and is oval in shape. The basic process of making both the sweet is same. You first boil the milk, then curdle it using lemon juice or vinegar. Once the milk curdles you drain the water , what you have now it called the â€œchenaâ€ or â€œpaneerâ€. You then mash the chena till it is all smooth, this is the most crucial step. Mash for good 7-8 minutes till chena is really smooth and then you cook the chum chum in sugar syrup. The chum chum is stuffed once it cools down with mawa which is dried milk, however you can stuff anything you want as long it is sweet and tastes good. Other than the mawa you can also added some dried figs (anjeer) for stuffing. You can add dates, cashews etc. You can even skip the stuffing and drizzle some cream on top of chum chum or simply garnish them with coconut and pistachios.

Procedure:

Stuffing:

Roast the mawa/khoa in a pan for 1-2 minute. Set aside.
To the mawa, add powdered sugar,crushed cardamom seeds powder and chopped dried figs.
Mix everything together till well combined. Set aside.

Chum Chum:

Boil whole milk in a heavy bottom pan.
Once it comes to a boil, switch off the flame and add 1/4 cup of water to bring the temperature of the milk down a bit.
Wait for 5-10 minutes and then start adding lemon juice till milk curdles.
Using a strainer drain the water and collect the chena. Rinse it under tap water so that there's no trace of lemon juice in it.
Leave it in the strainer for 10-15 minutes and then take the chena in your hand and squeeze out remaining water slowly.
Add cornflour and mash the chena for 7-8 minutes till it is smooth.
Once it is smooth, divide it into 7 equal parts.
Color the chena in any color of your choice and then give them an oval shape.
Boil 5 cups of water in a wide pan. Once the water comes to a boil, add sugar , rose essence (optional) and stir till sugar is completely dissolved.
Add the chum chum into the sugar syrup, lower the heat to medium and cover and cook for 10 minutes.
After 10 minutes open the pan, flip the chum chum and cover and cook again for 15 minutes on medium flame.
Switch off the flame and let the chum chum remain in the sugar syrup for 3-4 hours. They should cool down completely before you fill them.
After they have cooled down, take 1 chum chum and make a slit in the center. It should remain attachment from both sides. Repeat the same with all other pieces.
Take the stuffing and fill it in the the center.
Roll the chum chum in a bowl full of shredded coconut.
Garnish with some pistachios and serve chilled.

Use a wide pan for cooking chum chum. They double in size when put in the sugar syrup so it shouldn't get overcrowded in the pan.
Stuff the chum chum only when they are completely cooled. It is best to stuff them after 3-4 hours. If you try to stuff them right away, they will break apart as they are too soft then.
Chum Chum tastes best when serve chilled.
You can change the stuffing to taste and preference.