Chum Chum is a Bengali sweet. Bengal is very famous for its milk based sweets. I am amused at the variation they can bring in their basic recipes. Chum Chum is no exception.
As a young girl with lot of sweet tooth, Chum Chum used to be my favorite until a few years ago. Now I had almost given up on sweets excepting the tasting that I do in the dishes that I make. However my sons are now very fond of Bengali sweets.
Chum Chum is a basic assembly of Rasagulla, Khoya with a crunchy top. But the resultant assembly has a unique taste. Sweetish Rasagulla as a wrap, with soft Khoya in the middle and crunchy cherry at top, eating Chum Chum itself is an experience. Here is a very simple recipe to assemble it.
- 4 Pieces Rasagulla
- 1 Tbsp Sweetened Khoya
- 4 Pieces Cherry/Tutti Frutti
Squeeze Rasagulla gently and remove excess sweet water. Slit the rasagulla in the middle as shown with a sharp knife.
Now add Khoya in the middle and stuff it gently. Top it with a half of Cherry or with Tutti Frutti like how I had done.
*Squeeze Rasagulla gently only to remove excess water. If you squeeze it fully then Chum Chum will not have sugar syrup. Sugar syrup gives it sweetish taste.
*If you are making rasagulla on your own, make it in oval shape (like how I had done). Alternately you can use ready made rasagulla available in tins.
*Khoya should be fresh and in room temperature. I used home made Khoya. If you are using store bought one, ensure that it comes to room temperature before serving.
*Store Chum Chum in fridge.
Chum Chum – Step by Step pictures
- Squeeze Rasagulla to remove excess sugar syrup and Slit it vertically.
- Stuff Khoya gently in the slit and fill it.
- Top it with a cherry or home made tutti frutti.
- Serve chilled.
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