Chum Chum

A traditional and delicious Chum Chum (Cham Cham) recipe — a popular Bengali sweet made with chenna (fresh paneer), cooked in sugar syrup and garnished with coconut and dry fruits.

Ingredients

For Chenna:

• 1 litre full-fat milk
• 1–2 tbsp lemon juice or vinegar
• Muslin cloth for straining

For Sugar Syrup:

• 1½ cups sugar
• 4 cups water
• A few drops of rose essence or cardamom powder (optional)

For Garnishing:

• Desiccated coconut (as needed)
• Chopped pistachios or almonds
• Optional: few drops of pink or yellow food color

Method

Step 1: Prepare the Chenna

1. Boil milk in a heavy-bottomed pan. Once it comes to a boil, turn off the flame.
2. Add lemon juice gradually and stir until the milk curdles.
3. Strain using a muslin cloth. Wash under cold water to remove lemony taste.
4. Squeeze gently and hang the cloth for 30–45 minutes to drain excess water.

Step 2: Knead the Chenna

1. Transfer the chenna to a clean surface and knead for 7–10 minutes until smooth and soft.
2. Divide into small oval or cylindrical shapes (Cham Cham shape).
3. Optional: Add food color to some of them.

Step 3: Cook in Sugar Syrup

1. In a wide pan, combine sugar and water. Bring to a boil.
2. Drop the chenna pieces into the boiling syrup. Cover and cook for 15–20 minutes on medium heat. They will double in size.
3. Once cooked, turn off the flame and let them sit in the syrup for 1 hour.

Step 4: Garnish

1. Remove from syrup and roll in desiccated coconut.
2. Top with chopped pistachios or almonds.
3. Optionally, slit them and add a little sweetened mawa/khoya for a richer version.

Serving

• Serve chilled or at room temperature.
• Best enjoyed fresh or can be refrigerated for 2–3 days.