chum Chum

Chum Chum, a milk based dessert from Calcutta, India

Pointer 1: Use regular Vitamin D grade milk.


  • 1 gallon milk
  • 1 cup of lemon juice
  • 1 Tbsps. all purpose flour
  • Pure granulated sugar
  • 2 tsps. saffron

Boil milk in a large pot. After the milk hits boiling point, turn off heat. Add the lemon juice to help the milk curdle.

After the entire gallon has curdled, strain the milk through a muslin cloth so the water drains off completely. Remove the whey, squeeze out the water completely. Add the flour, mix well.

Roll the whey into oblong sizes about 3" in length. Dissolve about 3 cups of sugar in 11/2 cups water. Let the sugared water stay on low heat. Drop the chum chums into the sugar syrup and continue boiling the syrup on medium heat for 5 minutes.Turn off heat. Add the saffron. Serve either lukewarm or at room temperature.

^ Please contact me for any of these ingredients or utensils.

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