Cham cham, Chomchom or chum chum is a traditional Bengali sweet, popular throughout the Indian subcontinent. The sweet comes in a variety of colors, mainly light pink, light yellow, and white.

Ingredients of Chum Chum

1 liter Milk
2 tablespoons Lemon Juice
1½ cups Sugar
4 cups Water
1/4 teaspoon Green Cardamom Powder
For stuffing:
1/4 cup Mawa
1 teaspoon Powdered Sugar
4-5 Saffron Strands
1/8 teaspoon Green Cardamom Powder
3 tablespoon sliced Pistachio
2 tablespoons Desiccated Coconut


How to Make Chum Chum

  • Using milk and lemon juice, make paneer. Tie chhena in a clean muslin cloth to drain excess water. Hang tied chhena for around 45 minutes to remove excess moisture.
  • Mash it and knead it until it starts to turn like dough.
  • Divide it into 10 equal portions. Take each portion and make oval shaped thick pattie from it.
  • Take a deep pan and add sugar in the water in it to make sugar syrup. Heat it over medium flame and stir to dissolve the sugar.
  • When it comes to rolling boil, gently drop oval shaped patties from side of the pan.
  • Boil for 12-minutes over medium flame. After 6-minutes, open the lid and flip each pattie gently with a spatula.
  • Turn off the flame and transfer it to a large bowl. Add cardamom powder to it and let it cool to room temperature.
  • Prepare stuffing for chum chum – take mawa, 1 teaspoon powdered sugar, cardamom powder and dissolved saffron strands in a small bowl.
  • Drain the excess syrup after cham cham cools down to room temperature. Take one oval shaped pattie in hand and cut horizontally from one side using a knife. Take desiccated coconut and pistachio in two different plates.
  • Gently stuff it with mawa – approx. 1-teaspoon and roll it in desiccated coconut.
  • Sprinkle pistachio over stuffed mawa and press with hand. Transfer it to the plate.
  • Bengali cham cham is ready.


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