BREAD CHUM CHUM / SWEET BREAD MAWA ROLL

Chum Chum is a traditional sweet recipe and is very popular Bengali Mithai. It is prepared using fresh chena [cottage cheese/ paneer]. It looks similar to rasgulla but these are much more tastier that the conventional Rasgullas. It is a versatile dish that can be served in many variations like we can either serve them as plain garnished with nuts, or we can coat them with desiccated coconut and garnish with chopped nuts or we can serve them soaked in fresh cream / malai or we can slit them and stuff them with mawa and nuts.

 Here I prepared the last version of chum chum but there is a twist in this recipe. I used bread slice for the outer covering instead of paneer and stuffed with mawa. You can call it Bread Chum Chum or Sweet Bread Roll. It is very delicious in taste and can be easily made at home with very few ingredients.   I am sure this recipe will satisfy all your sweet cravings. You can make this for any party or gatherings or any occasion. Make it anytime and serve it to your family and friends and relish this homemade Bread Chum Chum.   

INGREDIENTS:

8-10 Bread Slices

150 gms Mawa

1 Cup Sugar

1 Cup Milk

¼ Cup Powder Sugar

¼ teaspoon Cardamom Powder

10-12 Almonds, Cahsews and Pistachios each

3-4 tablespoon Desiccated Coconut

A pinch of Orange or Yellow Food Colour

Ghee for frying

METHOD:

STEP 1 – Cut the sides of the bread slice and keep them aside.

STEP 2 – Chop the dry fruits and keep aside.

For Sugar Sryup:

STEP 1 – Take 1 cup sugar in a vessel followed by water and put it on the fire.

STEP 2 – Cook it with stirring at intervals till the sugar get dissolved comeletely.

STEP 3 – Cook it until we get 1 string consistency. Set aside.

For the stuffing:

STEP 1 – Heat a pan and add crumbled mawa in it and roast until there is slight change in the colour and it turns fragrant.

STEP 2 – Once done, turn off the flame and transfer it in another bowl.

STEP 3 – Add food colour and dry fruits in it. Mix well.

STEP 4 – When the mawa is still warm, add powder sugar in it and give a nice mix so that it get combined with the mawa. [see notes]

STEP 5 – Stuffing is ready, divide it into small equal portions.

STEP 6 – Take one portion and roll it and shape it like shown in the picture below. Make all the stuffing balls ready. Keep aside.

For making chum chum:

STEP 1 – Take milk in a wide plate and keep ready.

STEP 2 – Now deep one bread slice in milk, take out and squeeze out the extra milk by pressing it in between your palms.  Here you need to be fast or else the bread slice will break into pieces. Don’t soak slice for a longer, only 1-2 seconds is enough.

STEP 3 – Now take a bread slice on your palm and put one stuffing ball over it.

STEP 4 – Close it from all sides to cover the stuffing by pressing it. Shape it like chum chum.

STEP 5 – Likewise, make all chum chum ready on a plate.

STEP 6 – Heat ghee in a kadai, deep fry the chum chum in ghee until golden brown in colour.

Keep the flame medium-high.[see notes]

Repeat the same and fry all the rolls.

STEP 7 – Deep fry all the chum chum and set aside. Drain excess ghee from it.

STEP 8 – Then soak them in sugar syrup for a minute or 2. Or you can keep them in syrup and boil the syrup once.

When they absorb enough syrup, remove them from syrup. Drain excess sugar syrup.

STEP 9 – Keep a plate ready with desiccated coconut.

Now lift the chum chum and roll them in desiccated coconut and coat well from all sides.

Place them on a plate.

STEP 10 – Keep or serve them as it is or cut them vertically like shown in the picture and garnish with chopped nuts.

Mouth-watering chum chum is ready to serve.

NOTES: Avoid adding sugar in hot mawa, otherwise it will melt and the stuffing will get a thin consistency and you are not be able to roll the chum chum.

While frying, make sure that the ghee is hot enough. If it is not that hot then the chum chum will absorb more ghee. If it is too hot then the chum chum will get cooked from outer side only and become hard.

While making sugar syrup, make sure that it gets one thread consistency. If the syrup is too thin then the chum chum will get soft and if it is thick then the chum chum will not be able to absorb enough sugar syrup and will not get as sweet as we want.