Bengali chumchum/ chomchom

Bengal is famous for its rich culture and food, specially sweets. Talking about bengali sweets list is long. And this delectable chumchum is one of them.

This chumchum is equally famous in eastern Bihar too. Here I am sharing my recipe for this delicious chumchum.

Bengali chumchum.


Recipe @
Make fresh chhena from 2 litre cow milk (should be hanged for atleast an hour. Chhena shouldn’t have any excess whey ) ,


Chhena 11/2 cup, 1 tbsp fine semolina/suji/rawa, 1tsp baking powder, sugar syrup – 2 cups sugar + 1 cup water.
1tsp kewda water, 1tsp rose water, 1tsp cardamom powder, 3 to 4 glasses extra water.


Knead chhena first till becomes smooth, then add semolina and baking powder, again knead (softly) atleast for 10 to 15 minutes. Make equal size balls and give this shape, keep it aside.
Then make syrup. As soon as syrup starts boiling add these balls.cook on medium flame for 20 to 25 minutes. Keep checking. Cook for another 10 to 15 minutes. By the time syrup thickens up. Now add 1 glass hot water and cover the lid and cook on low flame. Keep checking. When you find the syrup thick add hot water to it and let it cook on low till it gets this brown colour. Then add rose, kewda water and cardamom powder. When it turns dark brown switch off the flame and remove these chumchum from syrup. Let it cool at room temperature. At the end sprinkle some grated mava on it and serve.

Note: —–don’t use full cream milk.

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