Cham Cham Recipe Chum Chum Recipe Chom Chom Recipe

What is Cham Cham

As mentioned in the beginning, Cham Cham, popular locally as Chom Chom is another mishti (sweet) that Bengalis take pride in. And to be honest, it really is a fab one. Cham Cham Sweet technically is a milk-based preparation, with star ingredients being curdled milk (chhena), all-purpose flour and sugar. Although, this sweet is primarily associated with West Bengal, but its origin is considered to be in Porabari in Tangail District of Bangladesh. This sweet is also not so ancient, as the history can be traced back to the mid-19th century. It is believed that the present-day Chum Chum was developed by a certain Matilal Gore from Ballia District, Uttar Pradesh in North India. There are many Chom Chom variations that may be stuffed, like my recipe here or even plain flavored with essences, spice powders, etc. It is also not mandatory for this particular sweet to be simply white in color. So, you may find others in shades of light yellow, light pink, light orange, etc. This mithai (sweet) may or may not be covered with coconut or even khoya, which usually forms the garnish. It is definitely the closest cousin of the other Bengali favorite, the rasgulla.

More on this recipe

For this recipe, chhena (coagulated milk solids) is an integral ingredient, and is formed by curdling the milk. Then, you continue by kneading the chenna. Once done, you shape the mixture into oblong or cylindrical shaped pieces and cook them in a sugar syrup. This is typically how the formation of the Cham Cham Sweet is carried out. In this Chum Chum recipe of mine, I have also made a sweet filling of milk powder, cream (malai) and sugar, and flavored it with saffron and cardamom powder. This really gives the Cham Cham, as extra edge and makes it even more decadent.

How to make Cham Cham Sweet

Making chenna

1. Take 1 liter milk in a pan and let it boil on low to medium heat. When the milk begins to heat, stir at intervals.
2. When the milk comes to a boil, you will see a layer of malai or clotted cream which forms on top. Remove this layer of malai. You will get about 2 to 3 tablespoons of malai. Keep this malai aside. We will be using this malai to make the sweet filling.
3. Let the milk come to a rolling boil, then switch off the heat.
4. Add 2 tablespoons vinegar or lemon juice. You can even add 1 or 3 tablespoons vinegar or lemon juice. This quantity will depend on the quality of milk.
5. Mix very well and let the milk curdle.
6. Wait for 4 to 5 minutes and let the heat reduce a bit. Then, strain through muslin lined on a top of a bowl or pan.
7. Bring the edges of the muslin together, straining all the whey. Be careful as both the chenna and whey will be hot.
8. Rinse the chenna very well in running water. This will remove the tangy taste from the chenna. Then, gently squeeze the muslin to drain the excess water from the chenna. There should be no extra moisture in the chenna to avoid breakage of Cham Cham while cooking.
9. Keep a heavy weighted bowl or mortar-pestle on the chenna for 8 to 10 minutes.

Kneading chenna

10. After 8 to 10 minutes, remove the chenna from the muslin. Place on a tray or a plate. Sprinkle 1 teaspoon all-purpose flour (maida). You can even add 1 teaspoon rava or cornstarch instead of maida.
11. Mix and begin to knead the chenna. Mash and knead chenna with the heels of your palm. Also, keep on collecting the chenna from the sides and continue to mash and knead. Knead well, till your palms feel a bit of greasiness. Do not knead till the whole chenna becomes greasy. If mixture looks dry and crumbly, sprinkle about 1 to 3 teaspoons water or more and continue to knead. The chenna mixture should be able to come together without breaking or falling apart. For a dry chenna, a bit of moisture helps in binding the mixture.
12. Knead chenna to a smooth large ball.

Shaping Cham Cham

13. Then, shape into a log and cut in equal pieces. You can even make small balls from the kneaded chenna.
14. Take each piece and roll between your palms to a smooth cylindrical or oblong shape.
15. Pinch the edges.
16. Make cylindrical shaped Chom Chom with all the pieces.
17. Keep them covered with a moist muslin cloth.

Making sugar syrup

18. Take 2 heaped cups (400 grams) sugar in a large pan. Use a large pot or pan with handles, so that there is enough space for the Chum Chum to cook and increase in size. I used a 3.4 liter stainless steel pan measuring 8.5 inches in diameter and 4.5 inches in height.
19. Pour 4 cups (1 liter) water in the pan.
20. Place the pan on medium-low to medium heat. Stir non-stop with a spoon to dissolve the sugar completely.
21. When the sugar dissolves completely, reserve 1 cup sugar solution. Keep it aside.
22. Then, let the sugar solution come to a boil on medium-high heat.

Cooking Cham Cham

23. When the sugar solution comes to a boil, then carefully place the Chum Chum pieces in it. Gently shake the pan holding the handles at the sides.
24. Cover the pan with a lid and boil Chom Chom on medium-high heat for 5 minutes.
25. After 5 minutes, slowly add the reserved 1 cup sugar solution in a gentle stream.
26. Hold the pan at the handles and gently shake it.
27. Cover again with the lid and cook for 7 minutes. I cooked for a total of 12 minutes. The cooking time will vary with the intensity of flame, pan type and size, etc. So, the total time taken for cooking can vary from 8 to 12 minutes. Do not overcook the Chom Chom pieces, as they become rubbery and dense.
28. Check the doneness of the sweet after 8 to 10 minutes. For this, take one Chum Chum and place it in a bowl or mug of water. It should settle down at the bottom. If it is floating, you have to cook it for some more time.
29. Once Chum Chum pieces are done, switch off heat. Remove the pan from heat and open the lid.
30. After 5 minutes, add 1 tablespoon kewra water or rose water. You can also add ½ to 1 teaspoon cardamom powder. Mix gently. Let Cham Cham cool completely.

Making stuffing

30. In a heavy kadai or pan, take 6 tablespoons milk powder, 2 tablespoons sugar, 7 to 8 strands saffron and ¼ teaspoon cardamom powder.
31. Next, add 2 tablespoons reserved malai or cream from the boiled milk. Also, add 2 to 3 tablespoons milk.
32. Mix everything and keep pan or kadai on low heat.
33. Stirring often, begin to cook this mixture.
34. The mixture will begin to thicken. Stir continuously and cook till it leaves sides of the pan. Let this mixture cool completely. Again, do not overcook this mixture as then it becomes chewy and sticky. In case it becomes chewy and sticky, sprinkle some milk or water (1 to 2 tablespoons) on it and gently heat through.

Stuffing Cham Cham

35. Place Cham Chams on a tray or board. With a knife, make a cut on top of each piece. Do not cut entirely.
36. Pull apart the cut sides and place the stuffing in the Cham Cham carefully, without breaking them.
37. Stuff all the Chum Chum pieces this way.
38. Take 2 to 3 tablespoons desiccated coconut in a plate and gently roll Cham Chams on it to coat them with the coconut.
39. Do this with all the pieces.
40. Place Cham Cham pieces on a serving plate or tray. Garnish with sliced pistachios and almonds.
41. Serve Cham Cham at room temperature or chilled. Refrigerate any leftover pieces.

Expert Tips

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Gulab Jamun Recipe(With Khoya & Milk Powder) Kaju Katli Recipe | How to make Kaju Barfi Malpua Recipe (Classic Homemade Sweet) Balushahi Recipe | Badusha Sweet This Cham Cham Sweet Recipe from the archives was first published in February 2018. It has been updated and republished in March 2024.