Delightful Chocolaty twist to the traditional Chum Chum , stuffed with Gulkand (Rose petal jam), this festive season , it’s time to re-invent this delectable traditional sweet
Chom chom, cham cham, or chum chum is a traditional Bengali Milk sweet, popular through the Indian subcontinent. The sweet is made by curdling the milk and then shaping the coagulated cheese (cheese) into cylindrical/oval shapes, cooked in sugar syrup and stuffed with mawa It is coated with coconut or mawa flakes as a garnish.
I have always loved Rosgullas and Cham cham, they both are very similar in preparation. My family has fondness for this sweet so this Janamashtmi, I decided to treat my family with a delicious twist to traditional chom chom
Rosgullas and Chum Chums are one of the most simplest recipes, yet challenging to get it right. There are multiple ways you can go wrong while preparing them ending up with dry or hard Chum chums so do check the tips below. Further, this becomes more easier with practice and experience so yes , never get disheartened if you fail once, twice or more. Believe me, even I have been there. Tinned Rosgullas are never good as they contain preservatives so I wouldn’t recommend them at all. You can prepare them at home as it requires minimal ingredients with lesser efforts to prepare them
Tips to get Cham Cham right
- Do not use skimmed, low fat milk to prepare this dish, use full cream milk
- Chenna should be dry hence it is essential to let excess water drain from chenna completely. I generally hang it for 2-3 hours for better results
- While kneading, if the chenna is too dry and crumbly, then there is less moisture. Sprinkle 1 teaspoons of water to make the chenna slightly moist. The moisture helps in binding and makes soft cham cham, but at the same time, there should not be too much of moisture or water in the chenna else you will never be able to shape them.
- Never Over knead the Chenna, Chenna releases fat while kneading, over kneading can make it sticky, then shaping the balls would become difficult. The dough should be smooth and glossy. Once the fat is released, it means Chenna is well kneaded, just bring them together and shape them
- Add chenna balls to the pot only once sugar syrup is hot.It should always be cooked in wide pan so that they have enough space to expand
- Maintain the sugar to water ratio as 1:3 as Cocoa cuts the sweetness of the sugar
- Always cook Chenna balls over high heat, do not keep opening the lid. Do not touch the chenna balls while it’s cooking else it will break .
- You can take a chenna ball and drop it in cold water, it will immediately settle to bottom, this shows that the balls are cooked
- Do not overcook the balls, once they are doubled in size, STOP, Remove from the heat and immediately cool. Overcooking can harden them
- You can use ready-made grated Mawa and mix Gulkand. This can be directly used as stuffing
Do watch the video for better clarity in preparation and share your experience once you prepare the dish
Preparation Time: 2 hours Cooking Time: 25 minutes Total time: 145 mins
Servings: 4 People
- 4 cups full cream milk
- 2 tbsp Vinegar or lemon juice
- 1 tbsp Maida/APF
- 1.5 tbsp Cocoa powder
- 1.5 cups Sugar
- 3.5 cups Water
- 2-3 tbsp Chocolate Syrup – optional
- 1/4 cup Milk
- 1/2 cup milk powder
- 1 -2 tbsp Gulkhand (Rose Petals Jam)
- 2 tbsp Cream
- 1 tsp Ghee/Clarified Butter
- 1/4 teaspoon Beet juice/ Pink Food color – Optional
- 1/4 cup desiccated Coconut
- 1 tbsp chopped Nuts/Pistachio
- Cherries/Tutti Fruitti
Steps to prepare
- Boil milk in deep bottom vessel stirring occasionally.
- Add 2 tbsp vinegar or lemon juice and stir well. Switch off. Stir until milk curdles completely.
- Immediately drain the curdled milk into cotton muslin cloth.
- Pour a cup of water and clean the chenna (Cheese) to remove smell of vinegar.
- Squeeze excess water
- Tie and hang cloth containing chenna until all the water drains off completely.
- 2 Ways to knead the chenna
- Traditional way – Knead the chenna for 8 minutes. Add maida and cocoa powder to chenna
- Knead until cocoa is mixed thoroughly and chenna is smooth
- Second way – Grind Chenna, APF and Cocoa powder until smooth, transfer to a plate and then knead for a min
- Make small oval balls from the dough and keep it aside.
- Heat Sugar and water in deep bottom vessel.
- Stir until sugar dissolves completely
- Add chocolate syrup and mix well.
- Boil the syrup for 10 minutes on medium flame.
- Drop the prepared Chocolate balls into boiling sugar syrup.
- Cover and boil until balls will have doubled in size.
- Keep it aside until it cools completely
- Heat ghee in a pan and add milk. Mix well
- Add milk powder and cream, mix well
- Cook until milk starts thickening
- Add Gulkand and mix well
- You can add in beet juice, this will give nice pink color to the stuffing without changing the taste. I am not in much favor of artificial flavorings but you can use pink food color too instead
- Cook and stir continuously till the mixture thickens and starts leaving sides of the pan
- Allow the mixture to cool completely
- Take cooked chocolate balls out of the syrup. Make slit in between without cutting them into half.
- Stuff them with prepared Gulkand stuffing . garnish with nuts on top of the filling
- Gently roll them in desiccated coconut
- Top with cherries or tutti fruitti, tastes best when served cold
- Store leftovers in air tight container under refrigeration, best consumed within 2 days