Multicolored Chum Chum: A Modern Bengali Sweet Delight

14 hours 10 minutes

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Multicolored Chum Chum: A Modern Bengali Sweet Delight - Plattershare - Recipes, food stories and food lovers

4.25 from 4 votes
Bengali

About Multicolored Chum Chum: A Modern Bengali Sweet Delight

Elevate the classic Bengali Chum Chum with a vibrant, artistic twist! This recipe transforms the traditional sweet into a stunning dessert, perfect for special occasions or impressing guests. I've experimented extensively, creating a multicolored masterpiece by delicately painting the Chum Chums with edible food coloring.
Using liquid food coloring and a silicone brush, you can easily create unique and beautiful treats. The result is a dessert that's as delicious as it is visually captivating, retaining the essence of traditional Bengali sweets while adding a modern, playful flair.
This recipe offers a fun and creative approach to a beloved classic, making it ideal for both experienced bakers and those looking to try something new. Get ready to impress!
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Recipe Time & More

Prep14 hours
Cook10 minutes
Total14 hours 10 minutes
Calories124 kcal
Serves15
Served AsSnacks
Recipe TasteSweet

Ingredients
 

For the Chenna (Indian Cheese):

  • 1 ltr Milk full-fat milk is recommended for the best results.
  • 2 tbsp Lemon Juice or white vinegar

For the Chum Chum:

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Instructions
 

Make the Chenna

  • Heat the milk in a heavy-bottomed saucepan over medium heat. Bring it to a gentle simmer, stirring occasionally to prevent scorching.
  • Once simmering, add lemon juice and stir gently. The milk will curdle.
  • Remove from heat and let it stand for 5 minutes. Drain the curdled milk through a cheesecloth-lined sieve. Rinse the chenna under cold water to remove any excess whey.
  • Gather the chenna into a ball and squeeze out as much liquid as possible. Knead the chenna for 20-25 minutes until it becomes smooth and satiny.

Shape the Chum Chum

  • Take lime-sized portions of the chenna and roll them into oblong shapes. Gently press them to create the characteristic Chum Chum shape.

Cook the Chum Chum

  • Boil sugar and water in a pressure cooker. Once boiling vigorously, add the shaped Chum Chum. Close the lid and cook for 1 whistle. Reduce heat to the lowest setting and simmer for 5 minutes.
  • Turn off the heat and allow to cool completely to room temperature. Carefully transfer the Chum Chum and syrup to a glass bowl. Refrigerate overnight to allow the flavors to meld.

Decorate and Serve

  • The next morning, remove the Chum Chum from the syrup, draining any excess. Arrange them evenly on a plate. Dip a silicone brush into the syrup, then into your chosen food coloring. Paint the Chum Chum randomly with different colors, creating a vibrant multi-colored design.
  • Garnish with edible silver leaf, if desired. Serve chilled and enjoy!

Recipe Notes

Expert Tips for Perfect Multicolored Chum Chum

  • For the creamiest Chenna, use full-fat milk and ensure you squeeze out as much whey as possible during the draining process.
  • Don't overcrowd the pressure cooker when cooking the Chum Chum. This ensures even cooking and prevents sticking.
  • Allow the Chum Chum to cool completely before refrigerating; this helps them absorb the syrup and retain their shape.
  • Experiment with different food coloring combinations and create your own unique designs. You can even use stencils for intricate patterns!

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Please appreciate the author by voting!

4.25 from 4 votes

Recipe Nutrition

Calories: 124kcalCarbohydrates: 27gProtein: 2gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.2gCholesterol: 3mgSodium: 65mgPotassium: 22mgSugar: 27gVitamin A: 28IUCalcium: 18mgIron: 0.03mg

Amrita Iyer
Amrita Iyer

I am a passionate foodie who loves to cook, serve and love to see people relishing my creations. Since the time I was small I used to wonder about the 'how' of things in the kitchen.

Then when I finally ventured as an unprofessional kitchen helper for my late grand-mother (a par excellent cook in her own generation) I was fascinated by the amount of stuff you could do to a simple milk and rice to form a most yummy pudding.

Here I am sharing my recipes with a will to learn from some and educate others as well!

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4.25 from 4 votes

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