Chum Chum Recipe | How to make Cham Cham ~ Diwali Sweets | Step by Step Recipe

>>  Wednesday, October 19, 2011

Today's Special for Diwali Sweet Series is Chum Chum, a specialty from Bengali. This is again same as how one makes Ras malai, Rasa gulla. Though this is served as a individual piece, I thought of serving along with the Malai. Traditionally it is served with the malai topped on it. 

I must say it tasted great, though I never really bothered to eat before. You must surely attempt at making it for it's delicious taste. I adapted this recipe from my recipe collection. But guess the recipe is pretty much the same how everybody makes. 

Chum chum is served with malai and Pistachios on top.

Chum Chum | Cham Cham

Ingredients Needed:

For the Paneer / Channa

Milk - 1/2 liter
Lemon Juice - 1 big

For making the Cham Cham

Paneer - made from 1/2 lit
All purpose flour / Maida - 2 tsp

For the Sugar Syrup

Sugar - 1/2  cup
Water 1/2 cup
Kesar colour - few drops

For the Malai

Condensed Milk - 3 tbsp
Saffron strands few
Pistachios - 5 -6, slivered

How to make chum chum:

Follow instructions to make Paneer

Once the paneer is ready, knead it with 2 tsp of flour to a soft dough. Pinch into small balls and shape them into oval shape.

For the syrup:

Heat the sugar in a pan with enough water to make a thin syrup. Add the saffron strands and kesar colour for the chum chum to absorb.

Add the paneer and cook for 5 mins. When you see that it's done, allow it to cool.

For the Cham Cham

Once the cham cham are cooled, remove from the sugar syrup.

Spread the condensed milk over the chum chum and top it with slivered Pistachios. Serve it chilled


Though traditionally chum chum is served as such, I served with it dipped in condensed milk.
You can make your own condensed milk by boiling milk and reducing it further down. That will give you that grainy texture.
Other toppings that are common on a Chum Chum would be fine coconut mixed with sugar. rabri etc.

Sending this to Serve it - Festival Potluck hosted by Krithi and Danny 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#9


Priya October 19, 2011 at 2:12 PM  

Yum yum cham cham looks super rich..

Pavani October 19, 2011 at 4:12 PM  

Chum chum is one of my favorite sweet. Yours looks absolutely delicious. Must try.

Alpana October 19, 2011 at 5:55 PM  

Wow......such lovely looking Chum chum it.

The Pumpkin Farm October 19, 2011 at 6:14 PM  

Cool so u r conquering east side sweets now :)

Nalini's Kitchen October 19, 2011 at 8:05 PM  

Looks so tempting and delicious ,one of my fav. Bengali sweet.

ANU October 19, 2011 at 9:04 PM  

wow awesome and perfectly shaped chum chum....

If you want you can link this recipe to my Diwali Event....

CHECK OUT My DIWALI Event and Recipes
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Suma Gandlur October 19, 2011 at 9:06 PM  

Love to see chumchum post.Chumchum and rasmalai are the only sweets I used to order at restaurants while in India. They are that favorite to me. :)

divya October 19, 2011 at 10:20 PM  

Oh My God. i'm simply drooling here. Wonderful presentation.

Rajani October 19, 2011 at 10:59 PM  

Super yummy! Drooling here.

Priya (Yallapantula) Mitharwal October 19, 2011 at 11:26 PM  

Yum, that looks wonderful, beautifully done.

Krithi's Kitchen October 20, 2011 at 12:28 AM  

So perfectly done... drooling here.... You could link this and all your diwali creations to the festival event happening at our space...Krithi's Kitchen
Event: Serve It - Festival Potluck

Harini October 20, 2011 at 7:59 AM  

Lovely !! Cannot refuse any milk based sweet :)

Gayathri Kumar October 20, 2011 at 9:53 AM  

Chum chum looks so inviting...

veena krishnakumar October 21, 2011 at 6:58 AM  

Chum Chum looks awesome.....yummm , i need some:-)

the mad October 27, 2011 at 10:22 PM  

I am hosting a new event which I am calling Back to our Roots. Do check out my event and send me your entries from 15/10/11 to 30/11/11.

Harichandana Sathi June 1, 2013 at 2:12 PM  

wow, it is superb

Pravina Parikh February 5, 2014 at 1:27 AM  

So nice yummy recipe

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