Chum Chum/ Chom Chom (Semi-homemade version included)

Stuffed and spongy like a teddy is not huggable but enjoyable with its sweet and soft texture. Most popular and all time favorite Bengali milk sweet is similar to Rasgulla. It is stuffed with saffron flavored Mawa/Khoya made from scratch. Comes in a variety of colors (pink, yellow, white) and is all time favorite milk sweet in our family. 

To make Mawa using Ricotta cheese and evaporated milk please check Sweet Potato Gulab Jamun with Fig Mawa. If you are looking for more Indian dessert recipes for this Diwali, you might want to check out my Peda - 3 variation, Badhusha and Wheat Nutty Rawa Laddu.

Like "make your own teddy" here is a Semi-home made and no cooking version of Chum Chums especially for bachelors and working moms. Buy canned chum chum or rassgulla. Drain and squeeze out the excess sugar syrup. Slit with a knife and stuff with store bought mawa (mix confectioners sugar and saffron strands soaked in warm milk for added flavor). Top it with chopped nuts and desiccated coconut flakes. Vola! You made it in less than 10 minutes. Pat your back and enjoy with your family :) 

Prep Time: 15 minutes

Cooking time: 45 minutes

Cuisine - Indian (Bengali)

Category: Sweets/ Dessert

Nutrition Facts
Servings 12.0
Amount Per Serving
calories 157
% Daily Value *
Total Fat 4 g	6 %
Saturated Fat 2 g	12 %
Monounsaturated Fat 0g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 10mg	3 %
Sodium 99 mg	4 %
Potassium 0 mg	0 %
Total Carbohydrate 30g	10 %
Dietary Fiber 0 g	1 %
Sugars 29 g
Protein 3 g	6 %
Vitamin A	4 %
Vitamin C	2 %
Calcium	10 %
Iron	0 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Ingredients:

1. Organic Whole Milk - 4 cups/ 1 quart/ 1 liter

2. Rice Vinegar or Lemon Juice - 3 tablespoons

3. Granulated Sugar - 1.5 cups

4. Water - 3 cups

5. Desiccated Coconut - 3 tablespoons

6. Food color - Pink or Yellow (optional) I liked the natural white and skipped coloring.

7. Ice cubes or cold water (for cooling the chena/ paneer)

Stuffing:

1. Mawa/ Khoya - 1/4 cup (crumbled/ grated) 
Check  Sweet Potato Gulab Jamun with Fig Mawa for homemade fig mawa using Ricotta cheese.

2. Saffron strands - few approximately 4-5 strands

3. Milk - 1/2 Teaspoon

4. Confectioners sugar - 1 teaspoon or as required (optional)

5. Cardamom powder - 1/8 teaspoon

6. Pistachio (chopped) - 3 tablespoons

Directions:

Boil whole milk in a heavy bottomed pan. Turn off the flame once it comes to a boil. 

Let cool for 5 minutes and the vinegar or lemon juice for milk to curdle. 

Once curdled,  add ice cubes or cold water to stop the cooking process. This keeps the fresh chena/ paneer soft and the lemon juice/ vinegar is washed away as well.

Using a strainer, drain all the whey (water) to collect the panner/ chena in a muslin cloth or any thin cloth to remove excess moisture. Gently twist the cloth to squeeze out the remaining whey. 

I used a clip and tied it to my microwave handle for about 30 minutes. Don't forget to keep a bowl underneath to collect the drippings. 

 Untie to see crumbled paneer / chena.

 Mash and knead the panner to form dough like. Stop kneading when you feel the fat releasing and your palms get greasy. 

Now you may add food color of your choice and mix well if you desire. Divide into 12 equal parts and shape them into thick oval patties as shown in the picture. 

Remember the size will double as it cooks in the sugar syrup.

In a deep pan, boil the 3 cups of water and add sugar to it and stir to dissolve completely to make the sugar syrup. 

Gently add the chum chums into the sugar syrup. Cover and cook in medium heat for 12 minutes. Flip the patties in between once after 6 minutes or so.

Once cooked, drain them and let cool completely to prevent the chum chums from breaking. Gently press to remove excess syrup. Using a knife make a slit horizontally (with one end still connected) to stuff with Mawa. 

To make the stuffing, add the saffron strands to the 1/2 teaspoon warm milk and let sit for few mins to release the saffron color. Add this to Mawa/Khoya along with cardamom powder. I did not add Sugar as my homemade mawa (made with Ricotta cheese and evaporated milk) was sweet enough. 

Take about 1/2 teaspoon of mawa stuffing and stuff the chum chum. Now repeat the same with the remaining chum chums. Top the stuffing with generous amount of chopped pistachios and roll the chum chums in a bed of desiccated coconut for a finished look. 

Malai/ Rabri Chum Chum 
An instant version of sweet and creamy Rabri Chum Chum great for unexpected guests or last minute dessert idea. Preparation time is 5 minutes or less. Also an excellent party dessert that can be made ahead of time.

Ingredients:
Condensed Milk - 1/2 can (7 oz)
Organic Whole Milk - 1 cup
Pistachios -1 tablespoon (chopped)
Slivered Almonds - 1 tablespoon 
Saffron strands - few
Cardamom powder - 1/8 teaspoon

Directions:
In a saucepan pour the milk and bring it to a boil. To this add the condensed milk and stir well.
Now add rest of the ingredients and turn off the heat.
In a bowl arrange unstuffed chum chums and pour in the Rabri/malai to it. Ready to be served.

Indulge life is sweet and delicious! Happy Diwali!

Notes and Tips:

1. When the milk curdles, immediately add the ice cubes to the chena/ paneer in order to stop cooking. this step helps retain the soft texture of chena.

2. Keep the chum chums covered while cooking. 

3. Always cool the chum chums completely before slitting to avoid breaking.