Love Served Daily

Cooking up Smiles..Across the Miles

Malai Chum Chum..A delicious Bengali dessert



Hello everyone. Today I am sharing my husband’s favorite dessert. I had made it for Diwali (Yeah, in Novemeber, 2015) and this was sitting in my draft for ages. It was high time I published it. It is a popular Bengali dessert that is made with Paneer or Indian cottage cheese. I was happy to finally get it right after a lot of failed attempts. I would like to give the credit for this success to my blogger friend Garima at Cafe Garima. Her no fail Rasgulla recipe is the best one around. Her tips and tricks have helped me make some delicous rasgullas, ras malali and of course this amazing chum chum. Thank you Garima. Do check out her blog..she is truely a dessert queen. πŸ™‚

Without wasting any time, let’s make some Malai Chum Chum


2% milk – 4 cups (You can use whole milk if you like)

Lemon Juice or Vinegar – 2 tbsp

Sugar – 1.5 cups

Water – 4 cups

Orange food color – a few drops, optional

Mawa (khoya) – 1/4 cup, grated (You can also use sweetend condensed milk for stuffing, skip the sugar)

Sugar – 1 tsp

Cardamom Powder – 1/4 tsp

Sliced pistachio and dessicated coconut for garnish


  1. Boil 4 cups of milk in a heavy bottomed pan. Once it comes to boil, remove it from the flame. Wait for 2 minutes and then add the lemon juice. Keep stirring continously. The milk will start to curdle and you will notice a green whey. Add some ice cubes and let it rest for 5 minutes.
  2. Place a muslin cloth in a strainer over another bowl and pour over this curdled milk to separate the whey and paneer or chenna. Rinse it well with a few glasses of cold water. This is important to remove the lemony flavor and smell from the paneer.
  3. Tie the chenna in the muslin cloth and squeeze it gently to remove all the excess water. Hang this tied Chenna for about 20 minutes to get rid of all the excess water. This step is very important as any water residue in cheena will cause the chenna balls to break when they are boiled in sugar syrup.
  4. Once the chenna is dry and crumbly, take it out in a plate. To know your chenna is ready for use, take a small portion of this and knead it well for a minute. If you are able to make a ball of it, its ready to use.
  5. Add few drops of orange color to the chenna and knead it well with your palm till you get a good dough. Stop when it starts to leave out some fat or grease on your hands. Thats when you know its done. 10 minutes is a good estimate.
  6. Divide this doough into 10 equal parts or more if you want smaller pieces. Take a portion and make an oval shaped patty with it. Make sure not to make them quite big as they will increase in size when boiled.
  7. Now take a heavy bottomed pan and bring 4 cups of water and the sugar to boil. Once the sugar syrup has come to a boil, drop in the chenna balls, reduce the flame to a medium, cover and cook it for 7 – 8 minutes.
  8. Flip the balls after 8 minutes and cook for another 5 minutes. They are usually done in a total cooking time of 12 – 15 minutes.
  9. Once they are done, transfer them to another bowl and let them cool down to room tempearture. We will stuff them only after they are cold to touch.
  10. To make the stuffing, mix together the grated mawa, sugar and the cardamom powder. You can also stuff these with some sweetened condensed milk if you don’t have mawa.
  11. Once the chum chum have cooled down, cut it horizontaly, very gently so that it opens up like a burger and add a layer of the mawa stuffing. Close it back and do the same with all the pieces. Make sure to handle the chum chum pieces very carefully here.
  12. Finally, roll these chum chum in dessicated coconut and sprinkle some sliced pistachios. Let them chill in the refrigerator for at least 2 hours before serving. Enjoy.


So here is how i made this delicious and beautiful dessert. Do let me know if you try this out.

Thanks so much for stopping by.


Ritu. πŸ™‚











Author: Love Served Daily

A few years ago I would have laughed at the prospect of writing a food blog. Expecting someone to guide you on a recipe whose own cooking experience before her marriage has been next to nil is quite unbelievable. A foodie husband and his love for socializing ensured I do get a lot of cooking practice. And when I finally decided to be a SAHM, it gave me an opportunity to enhance my culinary skills. A lot of it was inspired from a number of food groups on Facebook and some very talented people I met there. So thanks to all my family and friends who constantly motivated me to work on a blog, here it is. So come, join me on this delightful journey, where I promise to serve you Love daily, well almost.

42 thoughts on “Malai Chum Chum..A delicious Bengali dessert

  1. This looks delicious Ritu. – Sreelatha

    Liked by 2 people

  2. So heavenly!! Haven’t had it in ages 😦

    Liked by 1 person

  3. I have never seen anything like this before. Thank you!

    Liked by 1 person

  4. This is a new dessert recipe for me too. Looks tasty!

    Liked by 1 person

  5. Looks so tempting! I love chum chums and wish I could taste some.

    Liked by 1 person

  6. Looks so yummmmmmm! !!!

    Liked by 1 person

  7. Those are so cute Ritu and gorgouse click too

    Liked by 1 person

  8. Oh boy! These look super gorgeous!!
    So honoured to see myself up there ☺️☺️
    A BIG hug 😘😘

    Liked by 1 person

  9. Wow.. they look so gorgeous Ritu! πŸ™‚ And G you are a sweetheart!

    Liked by 1 person

  10. They are looking super delicious Ritu πŸ™‚

    Liked by 1 person

  11. So yummy!! Totally would not mind having it πŸ™‚

    Liked by 1 person

  12. Love It! Delicious Ritu πŸ™‚

    Liked by 1 person

  13. Something which always come to house when we go to the sweets shop. Never seen bhaiya preparing this at home. Ingredients & method has been handed to him now. πŸ˜‰
    Thanks for sharing, Ritu!

    Liked by 1 person

  14. Yum yum yum! The colour of these is so pretty β™₯

    Liked by 1 person

  15. Brilliant colors love how you have decorated it, feel like having it right now! I would try this definitely. Thanks for this recipe !! πŸ˜€

    Liked by 1 person

  16. How to condense milk for stuffing?

    Liked by 1 person

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