Saturday, 21 December 2013

Chum Chum

A speciality from the region of  Eastern India is Chum Chum. It is made similar to rasgulla except for the toppings done. Also the shape usually is oblong or tear shaped. I tried following my Rasgulla method, except for the toppings done and also slight variation in the amount of sugar used unlike rasgulla. Rasgulla is served with syrup and this chum chum is served without syrup so preferably the chum chum needs to be more sweeter when compared to rasgulla as there is no sugar syrup to accompany while serving, so I just varied the amount of sugar being used and rest is the same. For better understanding with pictorials I explain below the steps to prepare Chum Chum. This recipe is the challenge for the current month in SFC.
Recipe idea from my rasgulla recipe and topping is my own idea with the ingredients that were available.
Makes 14 Chum Chums
Home made Paneer- 1 cup prepared from 1 litre full cream milk (You can find the home made paneer recipe)
Sugar-2 cups
Water-4 cups
Cardamom-3-4 pods crushed
Condensed milk-1/4 cup
Badam/Almond milk powder/Plain milk powder-2 tsp
Dry coconut scrapes to garnish
Chopped pistachios to garnish

  1. Prepare paneer first, then comes the important part, kneading the paneer well for around 8-10 minutes till it is soft and takes the dough texture.
  2. Now in a pressure cooker add water, sugar, crushed cardamom pods and stirring well bring it to boil.
  3. Simultaneously prepare crackfree tear shaped chum chums and be ready.
  4. Once the sugar solution comes to boil add these tear shaped chum chums to carefully. Take enough care that the cooker used is large as the chum chum becomes double the original size after cooking.
  5. Cover and cook the chum chums in cooker.
  6. Cook till you hear one whistle and lower the heat for 2-3 minutes and cook. Then remove it off the flame.
  7. Let the cooker cool down naturally, once cooled open and see the chum chums that have doubled in size.(Seeing them I did enjoy, I'm sure you too will)
  8. Let it cool for an hour or two and then remove them off the solution and mildly squeeze to remove too much moisture and then dip it in a bowl of coconut scrapes.
  9. Arrange them on a serving plate.
  10. Prepare a mixture of condensed milk and Badam milk powder and bring it to boil, reduce it a little to make it thicker.
  11. Pour teaspoon full of this condensed milk and badam powder mixture on each Chum Chum.
  12. Add chopped pistachios on top and chill them. Devour once they are chilled well.

  1. Never skip kneading the Paneer.
  2. It is always best to prepare paneer at home for desserts like Rasgullas, Chum Chums etc
  3. Prepare as far as possible crackfree Chum Chums.
  4. They can be enjoyed with or without chilling.
  5. There are n number of ways to top your chum chum. Go ahead with your own ideas.
  6. I find cooking in pressure cooker easy, you may open cook in pan too, but be careful that they should be cooked at high temperatures else they won't double in size nor will they be spongy.
  7. Do not over cook for it will lose its texture and become hard.
  8. For the condensed milk topping I used Badam milk powder of MTR brand, you may also use any milk powder for that matter. I thought using the Badam milk powder will add some flavor to it.
Enjoy the dish! n don't forget Eat and Eat little MORE.. :)


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