Oct 30, 2021
Easy Recipe To Make The Bengali Chum Chum Sweet!
All auspicious days begin with a sweet. Any happy news in a family is revealed only after everyone takes a bit of a saccharine delight. That is how important sweets are to our culture and tradition. With festivals approaching, it is the best time to try out some sweet varieties. In this post, we will share an easy recipe to make the Bengali Chum Chum sweet. For this, you would need the best Tri Ply stainless steel cookware available on Maxima World.
About the Bengali Chum Chum Sweet
This sweet is very popular in Bengal although it is originally from Bangladesh. At first sight, it resembles a Rasmalai and Rasgulla. Chum Chum is made by congealing the milk to form Chenna. Later it is gently rolled into neat cylindrical shapes. It is finally garnished with desiccated coconut or mawa. The texture of the sweet is very spongy and soft, similar to that of Rasgulla since they are made from the same curdled milk.
This recipe will give you eight servings and will take about an hour to finish.
For the Chenna
- Milk - 1 liter (or) 4 cups
- Lemon juice - 2 tablespoons
For the Sugar Syrup
- Sugar - 1 ¼ cups
- Water - 3 ¼ cups
- Cardamom powder - ¼ teaspoon
- Milk solids - 4 tablespoons
- Desiccated coconut - 4 tablespoons
- Sugar as per your desire
- Pistachios - 4 tablespoons
To begin the preparation of this sweet, get ready with the Tri Ply Pot from Maxima World. Now, we are good to go!
Making the Chenna
1 - Boil 1 liter of milk and accordingly mix lemon juice. Stir well until the milk begins to curdle. It should curdle almost instantly but if it doesn’t, then add some more juice and keep stirring.
2 - Once it curdles, then add some ice to it to avoid any further cooking. This step is essential as it gives the Chenna a soft texture.
3 - Pour the Chenna onto a cloth. Tie it into a ball and then squeeze it to completely dry out the fluid.
Once it is done, we will move on to the sugar syrup.
Making the Sugar Syrup
1 - In a Tri Ply Stainless Steel Saucepan, add the specified quantity of water and sugar. Let it boil while you roll the milk solids into a cylindrical shape.
2 - Knead the Chenna till it becomes very smooth. Ensure that it does not stick to the bowl and is very moist.
3 - Once you are satisfied with the texture of the Chenna. You may now roll it into multiple oval-shaped balls.
Preparation of Chum Chum
1 - In the boiling sugar syrup, add cardamom powder. Carefully place the rolled Chenna into the pot or a Tri Ply stainless steel Kadai.
2 - Cook for about 10 minutes on a medium flame and halfway through, gently stir the syrup and turn the Chum Chum pieces to the other side. Ensure that each piece is spaced out and not congested inside the pot.
3 - Once the pieces have doubled in size, your Chum Chum is ready except for the final garnishing.
You can roll the Chum Chum in coconuts or stuff it with mawa for a classical touch. Then serve it chill!
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