Malai chum chum/malai chom chom is an authentic bengali sweet which is basically a native of Bangladesh. This sweet has a texture similar to rasgullas and is rich due to addition of malai and the stuffing in it. The colour of chum chums vary from light yellow to light orange colour which makes it distinct from other sweets.
The syrup used for chum chum should not be as watery as for rasgullas, it should be in a 1:2 ratio atleast, only then you will get a perfect chum chum. Even after the chums chums are fully done, I boil with with the sugar syrup for 2 to 3 minutes so that it comes to a perfect texture. Within 10 minutes, I take it off from the syrup and line them in a plate to cool them down fully, only then you can go further with stuffing process. When hot, the chum chums are very soft so dont even try stuffing them at that time.
A lot of people make chum chums in elongated flat shape but I actually tried to adapt my chum chums like the one we get here in local shops. They look really beautiful and taste awesome. My version of chum chums are long but I avoid flattening them. I like it this way plus if you are stuffing them, you should avoid flattening and if you are not stuffing then go ahead and flatten if you wish.
The stuffing for chum chums are made up of khoya generally. If you want, you can have a look at my homemade khoya recipe, you can use store bought khoya as well. The stuffing is a mixture of icing sugar/powdered sugar, khoya and crushed cardamom. You can add few drops of milk to bind the mixture together which helps in stuffing.
Next is the rabdi or malai which is one of the main ingredient for malai chum chums. I usually make the rabdi with full fat milk, khoya, sugar and cardamom powder. Its very easy to make, the mixture just has to be reduced till thickened enough or as desired. Last but not the least, garnishing is done with grated coconut and almonds/pistachios.
- To make chenna/paneer: Full fat milk - 1 litre
- Citric acid - ¼ tsp
- Cornflour - 2 tsp
- Orange food color - few drops
- For sugar syrup: Sugar - 1½ cups
- Water - 3 cups
- For khoya filling: Grated khoya - ½ cup
- Icing sugar/powdered sugar - ¼ cup
- Crushed cardamom - 3 no.s
- For rabdi/malai: Milk - 1 cup
- Grated khoya/mawa - ½ cup
- Sugar - 2 tsp/as required
- Crushed cardamom - a pinch
- To garnish: Coconut flakes/grated coconut - as desired
- Almonds/pistachios - as required
- First of all take a thick bottomed pan and bring the milk to boil.
- Once the milk boils, switch off the flame, let it cool a little bit. Then add citric acid and stir well till the milk curdles.
- Now use a colander/strainer and line it with one layer of cheese cloth.
- Pour the curdled milk and pass it through strainer, collect chenna and let the whey drain out fully.
- Bring all edges of the cheese cloth together and press hard so that all the whey drains out.
- Let it rest for few minutes and you chenna will be ready to use.
- Meanwhile prepare the sugar syrup, in a big pressure cooker, add in sugar and water and on a low flame let it come to a boil. Stir it once.
- Now take a plate, put chenna on it and start kneading it.
- Add cornflour and mix well.
- Rub it with your palm heels and knead for 4 to 5 mins until very very soft. Dont over knead so that oil starts releasing.
- While kneading, add few drops of colour.
- When kneading is done, start taking little portions from chenna and shape them long in a long shape. Dont make them very long as they increase in size when cooked. Keep these aside
- By now sugar syrup would be boiling, start adding the prepared chenna one by one.
- Close lid of the pressure cooker and keep on a high flame till it whistles once, then reduce the flame and let it cook for 8 minutes more but do not let it whistle again.
- While the chum chums get ready, make the khoya stuffing and rabdi.
- For khoya filling, in a plate take grated khoya, icing/powdered sugar, crushed cardamom and mix well using your hands. Drop a little milk to bring the filling together if you feel the mixture is too dry. When ready, keep aside.
- For rabdi, place a thick bottomed pan and add milk, khoya, sugar, crushed cardamom and mix them well. Reduce it on a low flame till thickened and you rabdi will be ready.
- After 8 minutes, remove pressure cooker from flame and bring out all the pressure by pulling the whistle.
- Open the lid, and you will see the chums chums have fluffed up and the light orange colour chum chums look really pretty.
- Now, place the cooker on flame again and do not cover with lid this time. On a low flame, let it boil for 5 minutes more.
- After 5 minutes, remove pressure cooker from flame and let the chum chums cool down.
- Once cooled, take them out from the pressure cooker and keep them on a plate.
- As they rest, they do not remain very soft. Now start stuffing them one by one.
- To stuff the chum chums, make a deep cut on the chum chum vertically and stuff it with the prepared khoya mixture in the cavity made by the cut.
- Now dip stuffed chum chum in the prepared rabdi and then roll in coconut flakes.
- Garnish with chopped almonds/pistachios and serve on a plate layered with rabdi.