Chum Chum with Kesar: A Sweet Symphony for Your Soul!
Namaste Doston! Kem cho? (Hello friends! How are you?) Chef Curry Do’pyaza here, back with another delicious dish to brighten your day. Today, we’re diving into the sugary depths of Chum Chum, a delightful Indian sweet that’s sure to make your taste buds sing! And because everything is better with a touch of luxury, we’re adding the golden magic of Kesar (Saffron)!
Chum Chum isn’t just a sweet; it’s an emotion. You’ll find it gracing tables during Diwali, the festival of lights, adding a sparkle to the celebrations. It’s a must-have during Durga Puja, especially in Bengal, where it originated. It’s also a popular choice for weddings, birthdays, and any occasion that calls for a sweet ending. In essence, Chum Chum is a sweet hug, perfect for sharing with loved ones any time of the year!
A Little Sweet History
Legend has it that Chum Chum was invented in Bengal in the 19th century. It’s said that a confectioner named Matilal Saha created this oblong-shaped treat, and it quickly became a beloved sweet across India. It’s a close cousin to Rasgulla, but with a slightly firmer texture and a more elaborate presentation.
Let’s Get Cooking!
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Ingredients You’ll Need:
- For the Chum Chum:
- 200 grams Chenna (Indian Cottage Cheese), freshly made
- 2 tablespoons Maida (All-Purpose Flour)
- 1/4 teaspoon Elaichi Powder (Cardamom Powder)
- For the Sugar Syrup:
- 2 cups Cheeni (Sugar)
- 4 cups Pani (Water)
- 1/4 teaspoon Kesar (Saffron) strands, soaked in 2 tablespoons of warm milk
- 1 teaspoon Nimbu ka Ras (Lemon Juice)
- For Garnish:
- Pista (Pistachios), chopped
- Badam (Almonds), slivered
Step-by-Step Instructions:
- Kneading the Chenna: Crumble the freshly made Chenna in a large bowl. Now, here’s the secret to soft Chum Chum: Knead the Chenna with the heel of your hand for at least 8-10 minutes until it becomes smooth and lump-free. This is where a little elbow grease comes in handy!
- Adding the Flour and Cardamom: Add the Maida and Elaichi Powder to the Chenna. Mix well and knead again for another 2-3 minutes until everything is combined into a soft, pliable dough.
- Shaping the Chum Chum: Divide the dough into small, equal portions. Gently roll each portion into an oblong shape, like a tiny rugby ball. Make sure the surface is smooth to prevent cracks during cooking.
- Making the Sugar Syrup: In a large, wide-bottomed pan, combine the Cheeni and Pani. Bring the mixture to a rolling boil over medium heat. Once the sugar has dissolved completely, add the Kesar-infused milk and Nimbu ka Ras. The lemon juice prevents the syrup from crystallizing.
- Cooking the Chum Chum: Gently drop the shaped Chum Chum into the boiling sugar syrup. Cover the pan and cook for 15-20 minutes. The Chum Chum will swell up and double in size.
- Simmering and Cooling: Remove the lid and gently flip the Chum Chum. Reduce the heat to low, cover the pan again, and simmer for another 15-20 minutes.
- Resting in Syrup: Turn off the heat and let the Chum Chum cool completely in the sugar syrup. This allows them to soak up all that sweet goodness.
- Garnishing and Serving: Once cooled, gently remove the Chum Chum from the syrup and arrange them on a serving plate. Garnish generously with chopped Pista and slivered Badam.
Chef Curry’s Tips for Sweet Success:
- Fresh Chenna is Key: Use freshly made Chenna for the best results. Store-bought Chenna might be too dry.
- Kneading is Crucial: Don’t skimp on the kneading! This is what gives the Chum Chum its soft, melt-in-your-mouth texture.
- Gentle Handling: Handle the Chum Chum gently, especially when they are cooking. They are delicate and can break easily.
- Patience is a Virtue: Let the Chum Chum cool completely in the syrup. This allows them to absorb the sweetness and become perfectly juicy.
Cooking Options for Every Kitchen:
- Gas Stove/Induction Stove: The recipe is perfect as is for these common cooking methods.
- Pressure Cooker (Not Recommended): While you could technically try pressure cooking, it’s very easy to overcook the Chum Chum and make them hard. I advise against it.
- Oven (Not Recommended): Baking would dry them out.
- Microwave (Not Recommended): Not suitable for this recipe.
- Air Fryer (Not Recommended): Not suitable for this recipe.
- Slow Cooker/Crockpot (Not Recommended): The high sugar content can cause burning and uneven cooking.
Nutritional Information (Approximate, per serving):
- Calories: 250-300
- Protein: 5-7 grams
- Carbohydrates: 40-50 grams
- Fat: 5-7 grams
Serving Suggestions:
- Serve Chum Chum chilled or at room temperature.
- Pair it with a scoop of vanilla ice cream for an extra decadent treat.
- Enjoy it with a cup of hot chai or coffee.
- Drizzle a little extra Kesar-infused syrup over the Chum Chum for added flavor and presentation.
Now it’s your turn!
Go ahead, try this recipe at home. It’s easier than you think, and the results are simply divine. Share these luscious Chum Chum with your friends and family, and spread the joy of Indian sweets! Happy cooking!