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Chum chum or cham cham is a bengali sweet and people love to eat this. This is made from chhena and it is filled with sugar syrup. Very soft and yummy to eat. A perfect dessert for festivals and for any occasion. Easy to prepare at home with in less time too. See the recipe below
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
pieces
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Ingredients
- 1 liter Milk
- 1 small piece Tartaric acid
- 1/4 cup khoya (mawa)
- Green food colour optional
- 2 cups sugar
- 4.5 cups water
- Few drops rose water
- Cherries Slit
Ingredients
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Instructions
- Boil the milk and add tartaric acid to spoil the milk
- Once its spoil strain this in to muslin cloth.
- Wash it properly before use from cold water
- Remove all the water from it with soft hands
- Mash it with your palm for 8-10 minutes until its get soft and smooth
- Check its consistency by binding it as a dough.
- Now make a log and divide it in to equal pieces to give the proper and equal shape to chum chum.
- Boil water and sugar together to make sugar syrup on high flame and drop all the cham cham one by one
- Cover it with lid and let it cook on high flame for 8-10 minutes
- Turn the side after five minutes.
- After 10 minutes take them out and add few drops of rose essence for nice flavour and let it cool down
- Take mawa and add a spoon of powdered sugar and green food colour to this
- Mix well
- Slit chum chum from the centre and fill mawa stuffing
- Garnish it with slit cherries
- Serve it.
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