Cham Cham Sweet (Chum Chum) Recipe – Indian Special
Cham Cham, also known as Chum Chum, is a traditional Bengali sweet that’s beloved across India and Bangladesh. These cylindrical, spongy treats are made from fresh chenna (curdled milk solids) and simmered in a light sugar syrup until soft and juicy. Often coated with desiccated coconut or filled with mawa (milk solids), Cham Cham offers a rich, milky flavor with just the right amount of sweetness. Whether served plain, stuffed, or garnished, this festive delicacy is a perfect addition to celebrations and sweet cravings alike
- Prep Time30 min
- Cook Time30 min
- Total Time1 hr
For the Chenna (Paneer Base):
- 1 liter full-fat milk
- 2 tablespoons lemon juice or vinegar (diluted with 2 tbsp water)
- Ice cubes or cold water (to stop cooking)
For the Sugar Syrup:
- 1.5 cups granulated sugar
- 4 cups water
- 2–3 crushed green cardamom pods
- A few drops of rose water or kewra water (optional)
For Garnishing (Optional):
- 1/2 cup desiccated coconut (for coating)
- 1/4 cup mawa or khoya (optional stuffing)
- Chopped pistachios or almonds
Prepare the Chenna:
Boil the milk in a heavy-bottomed pan.
Once it starts boiling, reduce the heat.
Add diluted lemon juice gradually while stirring gently until the milk curdles.
Once the whey separates completely, turn off the heat and pour the mixture through a cheesecloth or muslin cloth.
Rinse the chenna with cold water to remove the sourness, then squeeze out excess water.
Hang the cloth for 30 minutes to drain fully.
Knead the Chenna:
Transfer the chenna to a plate and knead it for 7–10 minutes until smooth and non-grainy.
Divide and shape the dough into oval cylinders (Cham Cham shape).
Prepare the Sugar Syrup:
In a deep pot, combine water, sugar, and cardamom pods. Bring it to a boil.
Gently drop the shaped Cham Chams into the syrup.
Cover and simmer for 20–25 minutes on medium heat.
The Cham Chams should double in size.
Turn off the heat and let them cool in the syrup for at least 1 hour.
Garnish and Serve:
Optional – Roll the cooled Cham Chams in desiccated coconut.
Or, slit the sweets lengthwise and stuff with sweetened mawa. Top with chopped nuts.
Chill in the refrigerator before serving for the best texture.
Recipe Notes :
Milk Type : Always use full-fat milk for best results. Avoid ultra-pasteurized milk.
Shape & Size : Cham Chams expand while cooking, so shape them smaller initially.
Flavor Variations : You can flavor the sugar syrup with saffron or rose water for a richer aroma.
Storage : Store in an airtight container in the refrigerator for up to 4 days.
Serving Suggestion : Serve chilled, after a spicy meal, or as part of a festive dessert platter.
