Chumchum is a mouth watering sweet mostly popular in the West Bengal state of India. This traditional Bengali recipe is prepared with freshly prepared chena. It is a versatile dish that can be served in many different variations like with pistachios, with coconuts, with malai etc.

Ingredients of Chumchum

•Half gallon milk
•Sugar
•Water
•5-6 Cardamoms
•Dry, shredded coconut

Method of Preparing Chumchum

•Make paneer out of milk.
•Hang it for about 6 hours to get rid of all the water.
•Boil about 2 cups of sugar (one can alter this according to the sweetness one desires) and 6 cups of water.
•Add whole cardamoms to the water.
•Make oval shaped (about 2" long) balls of paneer.
•When the water boils, drop the balls one by one. Boil them uncovered for about 25 to 30 minutes.
•Let them cool down overnight. In the morning, take them out of the sugar syrup, put them on the rake. Roll them in dried, powdered coconut and serve chilled, adding a few rose petals as a garnish.

Another method of preparing chumchum with slight change in the ingredients and preparation method:

Ingredients of Chumchum

•Paneer prepared with 4 cups or 1 liter of whole milk
•2 cups of sugar
•5 cups of water
•Serving with Pistachios: 1 tablespoon sliced pistachios

Method of Preparing Chumchum

•Prepare paneer and remove the extra water out of it. Then take a little piece of paneer in the palm and rub with fingers. Make a firm but smooth ball, after 15-20 seconds of rubbing.
•Place the drained paneer on a dry, clean surface and knead it for 3 to 4 minutes until it rolls into smooth soft dough. If the paneer is too crumbly, add a teaspoon of water.
•Divide the paneer dough into 8 equal parts and roll each one into a smooth oval shaped ball.
•For the syrup: In a wide saucepan, bring 5 cups of water to a boil. Add sugar and stir to dissolve completely. Use a large pan.
•Add the paneer balls to the syrup and bring it back to a boil. Then turn down the heat to medium and cover the pot. Cook for 10 minutes.
•Open the pot cover, turn the chumchums over and cook for another 15 minutes.
•Check to see if the chumchums appear firm but sponge-like.
•Turn off the heat and let sit for 10 more minutes.
•Remove the chumchums from the syrup.
•Serve the chumchums covering with a few pieces of sliced pistachios.

Chumchum is very easy to make and can be prepared even at home. This sweet recipe can be seen in almost every Bengali household. Besides, chumchum is specially served to celebrate Hindu festivals and special days.