By Shreya Sarpal
December 11, 2025
This chum chum mithai brings pure Bengali indulgence, soft, spongy cylinders soaked in cardamom syrup and rolled in coconut. Light, festive, and incredibly aromatic, it’s a classic sweet that never fails to impress at celebrations.
1 litre full-fat milk 2 tbsp lemon juice 1 cup sugar 2 cups water ½ tsp cardamom powder ½ cup desiccated coconut
Boil milk, add lemon juice, and separate the chenna, then strain and squeeze out excess water.
Knead the warm chenna for 7-8 minutes until smooth and stretchy.
Shape into small cylinders and simmer them in sugar-water syrup for 10-12 minutes.
Add cardamom powder, then let the chum chums rest in the syrup to absorb the flavour.
Roll the cooled pieces in desiccated coconut for the classic finishing touch.