How to make Chum Chum - The Bengalis do it best – use chenna to fashion a variety of spongy delights that squirt sweetness with every bite. Add creamy khoya, and one can look forward to double the delight.

This recipe is from the book Mithai.

Main Ingredients : Cow’s milk (गाय का दूध), Chenna (छैना)

Cuisine : Bengali

Course : Mithais

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Chum Chum

The Bengalis are great food lovers and take pride in their cuisine.  In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish which is a must in their daily menu.  The medium of cooking is mustard oil which adds its own pungency.  Another very important item of Bengali cuisine is the variety of sweets or mishti as they call them.  Most of them are milk based and are prepared from chhena.
A meal, for the Bengali, is a ritual in itself.  Bengalis spend not only the great deal of time thinking about the food but also on its preparation and eating.