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

1. Prepare the Chenna

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

2. Knead the Chenna

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

3. Cook in Sugar Syrup

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

4. Garnish

   • Remove from syrup and roll in desiccated coconut.
   • Top with chopped pistachios or almonds.
   • 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.