Chum Chum

I got to know about this sweet during the final year of my college. The name “Chum Chum”  made me little curious and like other bengali sweets, this one was also yummy, soft and spongy. Since then it has always been one of my favourites. Tried it out for the first time at home and the outcome was good. In this recipe, I have tried three different versions of chum chum and all three tasted equally good.
Here is the recipe…



Milk 1  Litre
Sugar 1.5 Cups
Water 4 Cups
Lemon Juice 2 Tablespoons
All Purpose flour / Maida 1/2 Tablespoon
Saffron Few Strands
Pistachios 10 Nos
Dessicated Coconut 1 Tablespoon
Condensed Milk 2 Tablespoons


Preparation Method
  • Boil the milk well. When the milk is boiling add lemon juice to it. Wait for few minutes.
  • Milk will start curdling and after few minutes, filter the milk and take the curdled milk.
  • Transfer it to a muslin cloth and drain the water completely.

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  • Soak few strands of saffron in warm water.
  • Add a tablespoon of maida and knead the curdled milk well, with saffron mixture to make it a soft dough.

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  • Make elongated flattened  (Oval size) of equal size and keep it ready.
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  • Add sugar to water and bring it to boil.
  • When the sugar syrup is boiling well, drop the oval shaped balls one by one and close the pressure cooker and cook for 7 minutes in medium flame.
  • After 7 minutes, wait for the steam to escape and then open the pressure cooker and transfer it to a bowl.
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  • Take out the chum chum and spread it on the plate.
  • On few of them sprinkle some desiccated coconut and coat it well on all the sides.
  • On other few, sprinkle some ground Pistachios.
  • For the other version, boil 1/4 cup of milk till it reduces to half of its volume, add condensed milk, ground pistachios.
  • Pour this mixture over the left over chum chum.
  • Allow it to cool down and refrigerate for couple of hours and then serve.
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