Chum Chum

November 23rd, 2010 filed under Desserts, Gluten Free
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Chum Chum is a popular Bengali (East Indian) sweet dish that is made with Paneer, (home-made cheese). It is a versatile dish that can be served in many different variations. Here I will show you 3 different ways to serve Chum Chum, either with Pistachios, or with Coconuts or with Malai (cream).

Recipe will make 8 Chum Chums.

Ingredients for Chum Chum:

  • Paneer prepared with 4 cups or 1 liter of whole milk
  • 2 cups of sugar
  • 5 cups of water

Ingredients for different serving options:

1. With Pistachios

1 tablespoon sliced pistachios

2. With Coconuts

2 tablespoons finely shredded coconut/coconut powder

3. With Malai (cream)

  • 2 cups whole milk
  • 2 tablespoons sugar
  • 1/8 teaspoon cardamom powder


  1. Prepare paneer according to recipe “How to Make Paneer”. To test if sufficient water has been removed out of the paneer, take a little piece of paneer in your palm and rub with your fingers. You should be able to make a firm but smooth ball, after 15-20 seconds of rubbing.
  2. 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.
  3. Divide the paneer dough into 8 equal parts and roll each one into a smooth oval shaped ball.
  4. 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 as the Chum Chums will double in volume while cooking in the syrup.
  5. 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.
  6. Open the pot cover, turn the chum chums over and cook for another 15 minutes.
  7. Check to see if the chum chums appear firm but sponge-like (with little holes on the surface). Turn off the heat and let sit for 10 more minutes.
  8. Remove the chum chums from the syrup.
  9. Serve chill!

Serving Options:

1. With Pistachios

Cover every Chum Chum with a few pieces of sliced pistachios

2. With Coconut Powder

Roll the chum chums in dry coconut

3. With Malai (cream)

  • Boil the milk over medium heat until it reduces to ½ its volume. Stir the milk continuously so it doesn’t burn on the bottom of the pot.
  • Add sugar, and cardamom powder. Stir for 2 minutes, and then turn off the heat.
  • While milk is still warm pour 1 tablespoon over every Chum Chum and top with a few pieces of pistachios.

Enjoy this soft, spongy, flavorful sweet Chum Chum!

If you enjoyed the recipe for Chum Chum, here are more great recipes you should try from Manjula's Kitchen.

50 Responses to “Chum Chum”

  1. H.S.Indira says:

    Hello Manjulaji, I like your recipes so much, you have become my cooking GURU, You do excellent job of teaching, please keep it up.
    Thanks very much,

  2. Shilpa says:


    Even I tried your recipe but paneer was floating into tiny pieces after 10 mins :( and I was disappointed to see it. what could have gone wrong ? I tried exactly the way mentioned.

    Please suggest.

  3. Sameer says:

    Thanks much. I tried the recipe, but the chum chum were a bit too dense and slightly flattened. The chum chum I’ve had at methai shops are typically less dense and firmer. Any ideas on what i could have done wrong?


  4. Lubna says:

    Made paneer the way u mntnd,but after immersing the pedas for 10 minutes ,i was shocked to see all of them were crumbled and floating like!like!shiri what could have gone wrong ??

  5. Chandra says:

    Can the chum chum with malai version be made 3- 4 days in advance or is it better to make plain chum chum and then put the malai dressing on the day I want to serve them?

  6. hina says:


  7. Boni says:

    hmm… it looks so yummy..!! Chum Chum is my favorite Bengali sweet..

  8. newaj says:

    I like this recepie.

  9. Trupti says:

    Can I make malai chum chum in how many days in advance. Also I have to use whip cream for malai?

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