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 Rasgulla, Rajbhog 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
- Preparation Time : 10 minutes
- Cooking Time : 50 minutes
- Total Time : 1 hr
- Makes : 6 chum chum
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)
- You can read the entire process of how to make Chenna Here .
- To make sugar syrup, boil 4 cups of water in a wide vessel [as the chum chums will expand to double in size]. While the water starts boiling, add sugar. Stir and wait for the sugar to dissolve completely. Let the syrup boil for another 3-5 minutes on medium flame.
- To make the chum chum, place the homemade paneer or chenna on a plate. Start kneading the chenna with the back of your palm by pressing upwards. Knead for 3-4 minutes.
- Now add some food colour into the chenna and again knead for 2-3 minutes to make a soft and smooth dough.
- When the dough is ready, divide into six equal portions and start giving the shape of chum chum [slightly long and flat].
- While the sugar syrup is boiling, put the chenna chum chums into the syrup and cover the pan with a heavy lead. Boil for 10 minutes on high flame.
- After 10 minutes, open the lead. The chum chums will expand to double in size. Flip them very gently and again cover the pan
- Cook for another 10-15 minutes.
- When another 15 minutes are over, turn off the heat and let them rest and cool down for 15-20 minutes.
- To make malai, boil 1 cup milk in a saucepan. When it stars to boil, add whisked thick cream and boil the milk on low flame until it reduced to half of the original quantity.
- Stir the milk constantly so that it does not burn on the bottom of the pan.
- When the milk is ready [it will take about 30 minutes to make malai] add sugar and cardamom powder. Switch off the flame and let it cool down.
- After the chum chums are cool , place them on a plate and coat them with malai. Set them aside for 30 minutes to soak the malai.
- Serve warm or cold.
Take chenna or paneer on a plate
Knead for 3-4 minutes
Add yellow food colour
Knead again for 3-4 minutes and make a soft dough
Divide into six equal portions
Shape them like chum chum
To make syrup, add sugar to water
Boil until sugar dissolves completely
Add chum chums into boiling syrup and cover the pan for 10 minutes on high flame
After 10 minutes, flip them and again cover the pan for 15 minutes
After cooked, switch off the flame
Let them cool down
To make malai, take milk and boil
Add whisked thick cream
Boil until reduced to half
Add cardamom powder
Switch off the flame and let it cool down
When the chum chums are cool, place them on a plate
Drizzle malai over the chum chums and serve
- 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.