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Multicoloured Chum Chum (the Favourite Bengali Dessert With A Twist Of Modern Art)

Multicoloured Chum Chum (the Favourite Bengali Dessert With A Twist Of Modern Art)
Multicoloured Chum Chum (the Favourite Bengali Dessert With A Twist Of Modern Art)
  • Prep time
  • Cooking time
  • Serves15 Person(s)
  • CategoryVeg
  • Cuisine TypeBengali
  • Good for Snacks

I have experimented with Bengali Sweets a lot and this is one of my innovations!I made a plain Chum Chum and painted it on top with edible food colours making it an edible example of Modern Art.I used liquid food colours and a plain silicon brush to paint over the colours resulting in very pretty and delicious Chum Chum!

Ingredients & Quantity
  • 300 gms homemade chenna (see recipe below in notes)
  • 2 cups sugar
  • 2 cups water
  • 1 tsp Rose essence (optional)
  • 1 tsp Kewra essence (optional) you can use Cardamom or saffron as per your taste
  • Edible food colours – I used green,strawberry pink,saffron yellow and orange jalebi colour
  • Silver varakh to decorate (optional)
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How to cook?
  1. Knead the chenna for 20 – 25 minutes till smooth and satiny.Take lime sized portions and roll them into oblong shapes.Press to give them the characteristic Chum Chum shape.
  2. Boil the water and sugar in a pressure cooker and when it comes to a vigorous boil add the prepared Chum Chum.Close lid and allow to come to 1 whistle.Lower the heat to the lowest point and cook for 5 minutes.
  3. Take off heat and allow to come to room temperature.Open the lid and transfer the Chum Chum with the syrup into a glass bowl.Refrigerate overnight.
  4. Next morning take all colours on a plate.Remove the Chum Chum from the syrup and drain.Arrange evenly on a plate.Dip the brush in the syrup and then into the colour.Paint the Chum Chum randomly with the colours to create a beautiful multicoloured top

Recipe for Chenna :

1/2 liter low fat milk

1/2 liter full cream milk

3 tbsp vinegar mixed in 1/4 cup warm water

Boil the milk till it comes to a simmer.Add the water and vinegar solution and mix till the milk separates into cheese solids or paneer.Strain through a cheesecloth or strainer and put the residue in a bowl.Knead the paneer for 25 – 30 minutes till it becomes very smooth and can be rolled into balls.

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