It’s been almost one whole week since I last prepared something yummy. This weekend, i finally managed to prepare a famous Bengali delicacy, Chum Chum.
Chum chum, or Chom Chom belongs to the roshogolla family, and is prepared almost the same way how rasgullas are made. But since every family member is unique, so is the taste of chom chom! it’s similar yet unique!
What did I use?
For the Rasgulla
- Full cream milk – 4 cups or 600ml [ Approx ]
- Vinegar – 2 tablespoon [ you can also use lemon juice instead of vinegar ]
- All purpose flour or maida – 1 tablespoon
For the Sugar Syrup
- Sugar – 1 1/2 cup or 128 grams
- Water – 8 cups or 1.9 l
- Cardamom pods – 2 to 3
For the Stuffing
- Full cream milk – 1/4 cup or 60 ml
- Milk powder – 1/2 cup or 64 grams
- Clarified butter or ghee – 1 tablespoon
- Saffron soaked in 2 tablespoon warm milk
For garnishing [ optional ]
- Tutti fruity / chopped dry fruits / silver sheet
How did I make it?
- I took a pan to boil raw milk for about 5 minutes or till the milk reaches its boiling point. Once the milk reached its boiling point, I turned off the flame and added vinegar. With this step, milk extract and water start separating. I then strained the mixture by placing a cloth over the strainer and washing it with cold water for about 30 to 45 seconds. Once washed, I rolled the cloth to remove excess water.
- My next step was to prepare the sugar syrup. I boiled sugar and water to prepare the sugar syrup. The hack?! I used a pressure cooker with lid ( without whistle ) to boil the sugar syrup. While my sugar syrup was getting ready, I added cardamom to it and then started working on my Rasgulla.
- I used a large plate and mashed the milk extract for about 5 to 7 minutes. I added all purpose flour for binding, as I wanted my rasgullas to be a little hard and not too soft. Plus, kneading helped me get a smooth texture and make the balls fluffy without adding soda or anything else. Then, I prepared about 7 medium-sized oval-shaped balls and waited for my sugar syrup to get ready.
- Once my syrup was boiled, I started adding the balls one by one and covered the lid and allowed it to boil for about 7 to 10 minutes on a medium flame. Covering the lid helped in increasing the size and also helped in absorbing the sugar in a better way.
- While my rasgullas were getting ready, I started working on the stuffing. For the stuffing, I took a non-stick pan and added ghee,milk, milk powder and soaked saffaron and stirred in a low flame till the stuffing thickened and started leaving the pan.
- Once my stuffing leaves the pan, it will start forming a lump. This shows that my stuffing is cooked and is ready to cool.
- Once my stuffing was cooled, I divided it into 7 equal parts and gave it an oval shape, so that i can use it for filling in between my rasgullas.
- After some time, my rasgullas were ready and cooled. I cut a slit in between the rasgulla and filled the stuffing.
- Chum chum is ready! ❤️
Wait! Where is my garnishing!? – Well, its a lock down recipe and I had nothing available with me to garnish. So i just left the garnishing and focused on the taste, which was awesome! ❤