Malai Chum Chum – Bengali Sweets

Malai Chum Chum is a very popular Bengali Sweet made with Paneer or homemade Cottage Cheese. It is a delicious Indian dessert which you can not resist yourself to take a bite. This chum chums are soaked in sugar syrup and coated with rich and creamy malai. This recipe is quite similar to RasgullaRajbhog and Rasmalai, but the taste is totally individual and they are one of my personal favourites. So I have decided to post this recipe on the eve of the 1st anniversary of my blog. Enjoy this Bengali melt in mouth delicacy and do share your experience in the comment section bellow.

Image : Malai Chum Chum

malai chum chum 21Important :

  • Preparation Time : 10 minutes
  • Cooking Time : 50 minutes
  • Total Time :  1 hr
  • Makes : 6 chum chum

Ingredients : 

To make Chum Chum –

  • Paneer or Chenna or Indian Cottage Cheese (150 gm) [ Read how to make Chenna Here]
  • Yellow Food Colour (few drops)

To make Sugar Syrup –

  • Water (4 cups)
  • Sugar (1 1/2 cups)

To make Malai –

  • Milk (1 cup)
  • Fresh Cream (1/2 cup) /whisked
  • Sugar (2 tbsp)
  • Cardamom Powder (1/4 tsp)

malai chum chum 22

Images : 

Take chenna or paneer on a plate

malai chum chum 1

Knead for 3-4 minutes

malai chum chum 2

Add yellow food colour

malai chum chum 3

Knead again for 3-4 minutes and make a soft dough

malai chum chum 4

Divide into six equal portions

malai chum chum 5

Shape them like chum chum

malai chum chum 6

To make syrup, add sugar to water

malai chum chum 7

Boil until sugar dissolves completely

malai chum chum 8

Add chum chums into boiling syrup and cover the pan for 10 minutes on high flame

malai chum chum 9

After 10 minutes, flip them and again cover the pan for 15 minutes

malai chum chum 11

After cooked, switch off the flame

malai chum chum 12

Let them cool down

malai chum chum 16

To make malai, take milk and boil

malai chum chum 10

Add whisked thick cream

malai chum chum 13

Boil until reduced to half

malai chum chum 14

Add sugar

malai chum chum 15

Add cardamom powder

malai chum chum 17

Switch off the flame and let it cool down

malai chum chum 18

When the chum chums are cool, place them on a plate

malai chum chum 19

Drizzle malai over the chum chums and serve

malai chum chum 20Tips :

  • Kneading the chenna is very important to make perfect chum chum.
  • You can serve them warm or in room temperature.
  • You can also avoid using food colour, in that case, your chum chum will look white instead of yellow.

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2 Comments

  1. i never thought in my dreams also that i can ever make bengali sweets at home but thankssssssss to you i made chum chum and it came out so nice thank you so much. love juhi

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