Another popular and easiest recipe belonging to Indian Subcontinent is Chum Chum. This again like any other Bengali sweet is made using milk and sugar. We curdle the milk and make our fresh cottage cheese and then proceed with the recipe.
There is little to no much difference between Rasgulla and chumchum. The recipe and procedure remains same for both of them. Rasgulla is round in shape and is served with the sugar syrup whereas chum chum is oblong in shape and is served without the sugar syrup. Once the chenna is cooked in the sugar syrup, we allow them to cool completely and then transfer only the oblong shaped cooked chenna onto a serveware and garnish.
We can also make stuffing to this with khoya and sugar syrup. I have also shared a picture of the same. Those are malai chum chum. I did not want to write another post on this for its a very minor addition.
The best what you can do is, from the chenna(fresh cottage cheese) you make divide them in two parts. One part make round balls and the other half you make oblong shaped balls and cook both in the sugar syrup. Once done, take out only the oblong shaped chennas and serve them as chum chum and the round balls in sugar syrup can be served as rasgullas. Like this you can actually make two different types of desserts in one go 🙂
The base for most of the Bengali sweet is freshly prepared chenna and sugar. The garnishing part for chum chum is totally on you.You can simple serve them just like that or top them with chopped nuts or roll them in desiccated coconut or make khoya stuffing. Its totally your choice 🙂 I have also attached a picture of chumchum which I made last week. I had rolled them in desiccated coconut 🙂
Full fat whole milk – 1 litre
Curd/Yogurt – 1/2 cup
Ice cold water – 1 litre
Ice cubes – a few
For Sugar syrup:
Sugar – 1 1/2 cup
Water – 3 cups
Rose water – 1 tbsp
Cardamom powder – 1/4 tsp
Part 1 : Making chenna
Part 2 : Sugar syrup
Part 3: Cooking the prepared chenna
Part 1 : Making chenna
- In a deep pan, boil 1 litre milk and simmer the flame to lowest.
- Add 1/2 cup curd and wait for it to curdle
- Mix well and keep stirring till the chenna separates from the whey (the green water)
- Turn off the gas
- Add Ice cubes and Ice cold water and let it stay for few minutes.
- Now strain using a muslin cloth and discard the whey(you can also reuse them in making chapathi dough replacing water with this whey)
- Pack it tight in the muslin cloth and hang it to a hook in your kitchen to drain out the excess water.
- Do not keep for more than 25-30 minutes. We need a moist chenna, not a totally dehydrated chenna
- Now put the chenna on your kitchen platform or in a flat plate and knead continuously for 5 minutes or till they are soft enough and form a soft dough.
Part 2 : Making sugar syrup
- While you are kneading the dough, you can place sugar and water in a wide and deep mouthed vessel and place them on a stove top
- On medium flame bring the mixture to boil
- Add cardamom powder and rose water
- Make sure all the sugar dissolves well
Part 3 : Making chenna balls and cooking
- After kneading the chenna for 5 minutes you will see a soft mass which is the freshly prepared cottage cheese
- Now make oblong shaped balls with your palms and set them aside on a plate
- The chenna balls should not be either too big or too small. Approximately 3-4″each
- The size should be just right
- Now slowly slide in these chenna balls into the boiling sugar syrup.
- Add the balls one after the other and not at ones
- Cover the pan with a lid and cook on medium flame for 10-15 minutes with occasionally stirring them carefully.
- Make sure you do not break them and are as careful as you can.
- You will notice that the chenna has doubled in its size
- Cook for 2-3 minutes more with the lid closed
- Turn off the gas and let the Chum chum cool completely before you proceed.
- Once its cooled completely, with the help of a slotted spoon take out the cooked chennas and store them in an air tight container.
- Garnish them according to your preferences.
- You can simply serve them without any garnish or roll them in desiccated coconut.
- Store them under refrigeration 🙂
Malai Chum chum :
- For the stuffing mix 4 tbsp of Khoya/Evaporated milk/Mawa with adequate quantity sugar syrup and make a paste. Consistency should be like a cheese spread. Now cut the chum chum horizontally into two halves and spread the stuffing. Cover it with the top layer and garnish. Set under refrigeration.
- Kneading the chenna plays a vital role in getting you the right texture for authentic rasgullas
- Also cooking them on right flame for a right amount of time is also very essential.
- I have used 1:2 ratio for sugar syrup
- If you are making these for the first time and doubt that the chenna might break in the sugar syrup, go ahead and add 1 tsp of fine semolina to the chenna and then knead them. I have not used any such thing in my recipe here
- Always use a wide and deep pan only. If you do not have one, cook them in batches.
- You can also add rose essence instead of rose water. In that case just add 1/4 tsp essence.
- Always use fresh milk to prepare any milk based desserts. That matters a lot in texture.
- The left over sugar syrup can be reused in making other sweets like rasgullas and gulab jamoons.