Chum Chum
Chum Chum recipe, the Bengal’s Sweet Sensation
Chum Chum are also popular as chom chom or cham cham. This is one more Bengali sweet delicacy prepared utilizing chenna. These sweet looks like oval and is filled with mawa mix & cooked in sugar syrup. We included maida (refined flour) to the made chenna which gives stiffness & supports to retain a well shape.
Besides mawa, you could involve a few figs, dates or cashews. You could skip the filling & drizzle rabdi on its top or normally garnish with pistachios & coconut.
Ingredients to make sweet chum chum:
Chenna recipe-1
plain flour (maida)-1/2 tbsp
For The Sugar Syrup:
cups sugar-1 1/2
For The Stuffing of chum chum:
crumbled mawa (khoya)-1/2 cup
Sugar powder-1 tbsp
milk-1/4 cup
cardamom (elaichi) powder-1/8 tsp
saffron (kesar) strands-1/8 tsp
milk powder-2 tbsp
Other Ingredients:
almond (badam) slivers-2 tbsp
Preparation to make Chum Chum:
- In a dish, mix the maida & chenna & knead so finely with the help of your hands in a gentle mix.
- Separate the mixture in ten same parts.
- Take 1 part in the palms of the hands & make it in 100mm. (4”) ovals, take caution to check if any cracks are present on surface.
- Mix the sugar using three water cup in a deep vessel which is not adhesive, mix it properly & let it boil with medium flame for five-six mins.
- Softly involve the chum chum in sugar syrup & boil with medium flame for twelve-fifteen mins.
- Drain & detach the cooked sweet pieces & keep it in a dish. Keep beside to cool perfectly.
- In a large not so adhesive vessel, mix with every elements for the filling & cook for five-six mins. Keep beside to cool perfectly.
- Slit the chum chum lengthwise.
- Stuff it with the made filling.
- Decorate using almond slivers. Cool it for one hour.
- Distribute it cooled.