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!
Recipe Time & More
Prep14 hours
Cook10 minutes
Total14 hours 10 minutes
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:
- 300 gm Cottage Cheese homemade chenna (see instructions below)
- 2 cup Sugar
- 2 cup Water
- 1 tsp Rose Water optional
- 1 tsp Cardamom Powder optional; you can use other essences like saffron or kewra
- 1/4 tsp Gel Food Coloring various colors; gel food coloring provides richer colors than liquid.
- 1 sheet Silver Leaf for decoration, optional
- 1 Silicone Brush for decorating
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!
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