This is the most amazing and authentic chum chum recipe ever. Chum Chum is a traditional Bengali sweet that is very much popular in India, Pakistan and Bangladesh. This dessert can be made in different colors such as white, light yellow, light pink and light green. It is covered with khoya and coconut flakes. Chum Chum is served with sugar syrup that makes it more delicious and juicier. We can also make chum chum at home very easily. This is the most delicious and authentic chum chum recipe to make sweet and syrupy chum chum for your family and friends. So, let’s start with this amazing chum chum recipe…
INGREDIENTS:
For Chum Chum Balls:
Milk 1 Kg
Tatri (Lemon Salt) 1 tsp (dissolved into 2 tbsp water)
For Sugar Syrup:
Sugar 2 Cups
Water 2 Cups
Cardamom 4
For Soapnut Syrup:
Soapnut (Reetha) 4
Water 2 Cups
METHOD:
For Chum Chum Balls:
Boil 1 Kg milk in a deep wok, turn off the flame and curdle it by adding 1 tsp tatri/lemon salt that you have dissolved in 2 tbsp water. Keep stirring until milk solids separate from the liquid. Now drain all the liquid through a muslin cloth. Pass some tap water from the curdled milk for 1 – 2 minutes and then squeeze it properly. Now mash the chhana or curdled milk with your palm to make it smooth and lump free. After that make small balls, out of it. You can make around 8 – 12 chum chum balls in 1 kg milk depending on the size of the balls.
For Sugar Syrup:
Dissolve 2 cups of sugar in a deep pan with 2 cups of water. Cook it on medium flame until sugar grains dissolve properly. Also add cardamoms and lower down the heat. Sugar syrup is ready for cooking chum chum.
For Soapnut Syrup:
Soapnut syrup is used to bring bubbles or froth on the surface of sugar syrup when we cook chum chum in it. To make soapnut syrup we need to take around 4 soapnuts (reetha) and crack them to take out their shells. We will just use soapnut shells for the syrup not their seeds. Now take 2 cups of water and boil these soapnut shells in it until water reduces to 3 – 4 tbsp. Soapnut syrup is ready.
Procedure for Chum Chum Recipe:
Cook the chum chum balls in the sugar syrup on medium high flame. Also add soapnut syrup in it to bring bubbles on the surface. These bubbles and froth are necessary to cook the chum chum properly. You need to cook chum chum until it becomes soft, fluffy and 2 times larger is size. If the sugar syrup gets thicker and chum chum sticks to the bottom then add little water constantly to maintain the thin consistency of the sugar syrup. Once cooked take the balls out from the sugar syrup and put them in a bowl filled with tap water. If the balls are completely cooked inside then they will settle down in the bottom of the bowl otherwise they will float on the surface.
Immediately turn over the chum chum balls in the water bowl so that they can soak water from both sides. You can keep them in water for 20 – 25 minutes. After that squeeze them with your palms to drain all the water and transfer them into the clean sugar syrup that you will make without adding soapnut syrup. Keep the ratio same i.e. 2 cups of sugar and 2 cups of water. Garnish with pistachio flakes. You can also cover these juicy chum chums with coconut flakes and khoya. If you want to make colorful chum chum you can add few drops of food color in the curdled milk. You can do different variations in this chum chum recipe like coloring them or stuffing them with khoya. Delicious chum chum is ready to serve.
Reply