Chum Chum Chummies! A Sweet Treat from My Kitchen to Yours!

Namaste and Adaab, my lovely foodies! Chef Curry Do’pyaza here, back in your kitchens with a recipe that’s as delightful as a monsoon shower after a scorching summer day. Today, we are diving deep into the sugary, milky world of Chum Chum!

This sweet treat is a beloved guest at many Indian celebrations. You’ll find it gracing the tables during Diwali, the festival of lights, adding a sparkle to the festivities. It’s also a star during Durga Puja, a grand celebration of the divine feminine, and makes a sweet appearance at weddings, anniversaries, and even just a simple family gathering. Basically, any occasion that calls for a touch of sweetness, Chum Chum is ready to answer!

A Little Chum Chum History

Chum Chum, with its spongy texture and syrupy goodness, hails from Bengal. It’s a close cousin of Rasgulla, but with a slightly different shape and often stuffed with a delicious khoya (milk fudge) mixture. Legend says that it was accidentally invented by a sweet maker who was trying to make Rasgulla.

Get Ready to Cook!

Preparation Time: 20 minutes
Cooking Time: 45 minutes

What You Need (Ingredients List)

For the Chum Chum:
- 200 grams Chenna (Indian Cottage Cheese), fresh and crumbly
- 2 tablespoons Maida (All-Purpose Flour)
- 1/4 teaspoon Elaichi Powder (Cardamom Powder)
- A pinch of Kesar (Saffron) strands (optional, for color)
For the Sugar Syrup:
- 2 cups Cheeni (Sugar)
- 4 cups Paani (Water)
- 1/4 teaspoon Elaichi Powder (Cardamom Powder)
- 1 tablespoon Lemon Juice
For the Filling (Optional):
- 100 grams Khoya (Milk Fudge), grated
- 1 tablespoon Pista (Pistachios), finely chopped
- 1 tablespoon Badam (Almonds), finely chopped
- 1/4 teaspoon Elaichi Powder (Cardamom Powder)

Let’s Get Cooking! (Step-by-Step Instructions)

Make the Chenna Dough: In a large bowl, crumble the chenna. Knead it well with your hands until it becomes smooth and free of lumps. This is a crucial step! A smooth chenna dough will give you soft, spongy Chum Chums. Add the maida and elaichi powder and knead again until everything is well combined. If you are using saffron, add it at this stage.
Shape the Chum Chums: Divide the chenna dough into small, equal-sized portions. Gently roll each portion into an oval or cylindrical shape. Make sure there are no cracks on the surface.
Prepare the Sugar Syrup: In a large, wide-bottomed pan, combine the sugar and water. Bring it to a boil over medium heat, stirring occasionally until the sugar dissolves completely. Add the elaichi powder. Once the syrup starts boiling, add the lemon juice. This prevents the syrup from crystallizing.
Cook the Chum Chums: Gently drop the shaped chenna pieces into the boiling sugar syrup. Cover the pan and let them cook for about 20-25 minutes on medium heat. The Chum Chums will double in size as they cook. Occasionally, gently stir the syrup to ensure even cooking.
Cool and Rest: After 20-25 minutes, turn off the heat and let the Chum Chums cool in the syrup for at least 2-3 hours, or even overnight. This allows them to soak up all the delicious sweetness.
Prepare the Filling (Optional): While the Chum Chums are cooling, prepare the filling. In a bowl, combine the grated khoya, chopped pistachios, almonds, and elaichi powder. Mix well.
Fill the Chum Chums (Optional): Once the Chum Chums have cooled, gently make a slit lengthwise in each one. Stuff the khoya mixture into the slit.
Garnish and Serve: Garnish the Chum Chums with chopped nuts or saffron strands. Serve chilled or at room temperature.

Chef Curry’s Top Tips for Chum Chum Perfection!

Fresh Chenna is Key: Use fresh, high-quality chenna for the best results. Homemade chenna is ideal, but store-bought chenna works too.
Knead, Knead, Knead: Kneading the chenna well is essential for a smooth, crack-free dough. This ensures soft and spongy Chum Chums.
Don’t Overcrowd the Pan: Cook the Chum Chums in batches if necessary to avoid overcrowding the pan. This ensures even cooking.
Patience is a Virtue: Allow the Chum Chums to cool and soak in the syrup for a sufficient amount of time. This allows them to absorb the sweetness and develop their signature spongy texture.

Cooking Variations for the Modern Kitchen

Gas Stove: The recipe above is perfect for the gas stove. Ensure even heat distribution for best results.
Induction Stove: You can use an induction-compatible pan and follow the same instructions as for the gas stove.
Pressure Cooker: I would not recommend making Chum Chum in a pressure cooker. The delicate nature of the chenna requires gentle simmering.
Oven: While not traditional, you could bake the chenna balls. However, you’d need to adjust the syrup separately and then soak the baked balls in the syrup. This method requires some experimentation and I don’t have exact timings.
Microwave: I don’t recommend using a microwave to cook Chum Chum.
Slow Cooker/Crockpot: Similar to the pressure cooker, a slow cooker isn’t the best option for this delicate dessert.

Nutritional Information (Approximate, per serving)

Calories: 200-250
Protein: 5-7 grams
Carbohydrates: 30-40 grams
Fat: 5-8 grams

(Note: This is an estimate and can vary depending on the ingredients used and portion size.)

Serving Suggestions

Serve Chum Chum chilled as a dessert after a delicious Indian meal.
Garnish with chopped nuts, saffron strands, or edible silver leaf (vark).
Pair it with a scoop of vanilla ice cream for an extra decadent treat.
Serve it as part of a sweet platter with other Indian desserts like Gulab Jamun and Rasmalai.

So there you have it, folks! My recipe for delicious, melt-in-your-mouth Chum Chum. I hope you try this recipe at home and share it with your friends and family. Let me know how it turns out in the comments below! Happy cooking!