Chum chum is delicious Bengali sweet similar to Rasogulla which is prepared using home made paneer balls soaked in to sugar syrup. Chum chum is little different as it has mawa filling and then rolled into desiccated coconut. Chum chums is generally made in oval shape. This recipe attempts to give a fruit flavored taste to Chum Chum using strawberry. If you don’t like strawberry, you can use any other fruit or skip that too. The recipe uses homemade mawa for chum chum filling. You can buy ready made mava from the store although homemade is always fresh and tastes better.
Ingredients
Strawberry Mava for Filling
- 1/2 cup Homemade mawa or store bought
- 6 Strawberry puree
- 1/4 cup Sugar
- 3 drop kewra essence
- 3 drop Rose essence
For Chum chum
- 12 cup Full Fat Milk
- 1 & 1/2 lemon juice
- 1 tbsp Rava
- 2 tbsp All purpose flour
- 2 tsp Sugar
- Few drops of kewra essence
- Few drops of rose essence
- 5 cup Sugar
- 1/2 tsp Freshly crushed green cardamom
- 3 drop Pink food color
- Some grated pistachios
- 1/3 cup Desiccate coconut
- some ice cubes
Instructions
For Strawberry Mava
- To make homemade mawa, boil 4 cup of full fat milk along with 2 tsp sugar in heavy bottom pan at medium to high heat. Once it comes to boil, bring the heat to medium and let it boil until it gets thick consistency. Stir occasionally. When it starts getting little thicker, stir continuously so that it does not get burnt and reaches mawa consistency.
For Paneer & Chum Chum
- Boil the milk in a heavy bottom pan at medium heat. In a small bowl, squeeze lemon to get its juice and mix 2 tbsp water and keep it aside. Once milk comes to boil, reduce the heat to low. Pour lemon juice little by little into boiling milk and stir. The milk will start curdling slowly. Once the curdling is complete, turn off the heat. Add some ice cubes to stop the cooking process further. Pour the curdled milk into muslin cloth and paneer will get filtered. Pour cold water on the paneer while it is in muslin cloth. Wrap muslin cloth tightly and squeeze all water from paneer. Wrap it into clean kitchen towel and refrigerate for 1-2 hrs.
- Place the paneer on silicone mat or wooden surface. Knead the paneer dough using palm very lightly. Ensure that the paneer granules are broken. Please don't knead it too much or too hard. Divide dough into two equal parts. Add food color in one of the part and knead until the color is mixed well. If you don't want two colors, you can make all white.
- Boil sugar in 11 cups of water, along with cardamom powder and rose and kewra essence in big pan at high heat. Once it start boiling, bring the temperature at medium heat. Boil for 1 more minutes. Drop the paneer ball into boiling sugar syrup and cover it with lid. Boil the paneer balls in syrup for about 12 to13 minutes. Slowly drizzle half a cup of water along the sides of the pan every 2 minutes to prevent the syrup from thickening and forming strings.
- Fill the strawberry mawa into icing bag. Remove chum chum from sugar syrup, slit the chum chum from a side till half of the width and fill mawa mixture in to it. Fill all chum chum following the same process. Roll it into coconut flakes and sprinkle some grated pista on it. Put some strawberry pieces on it.
Share this Recipe
This looks so gorgeous and yummy!
Thank you!
my favorite fruit , lovely recipe
Thank you hiba.