Chum Chum  is a popular traditional milk-based sweet made from freshly prepared cottage cheese (paneer or chhena), which is shaped, lightly cooked, and then soaked in thick sugar syrup.

Ingredients:

1.    Milk – 1 liter

2. 2.      Lemon juice – 2 to 3 Tbsp (for curdling milk)

3. 3.      All-purpose flour (maida) – 1/2 Tbsp

4. 5.      Sugar – 1 cup

5. 7.      Water – 3 cups

6. 10.  Cardamom pods – 3 to 4, lightly crushed
   
   

Recipe:

1. Prepare the chhena using one litre of milk and lemon juice, following the method described in the Rasogola section. Once the chhena is ready, strain it through a cloth and set it aside.

2. In a heavy-duty or wide-bottomed pan, spread 3 tbsp sugar in an even layer. Heat it over medium-high flame, watching closely to prevent burning. As the sugar begins to melt, gently tilt the pan to allow even cooking and caramelization, letting the sugar turn brown uniformly.

3. Carefully add 2 cups of water to the caramelized sugar and bring it to a boil over medium heat. Once it starts boiling, add more sugar and stir to dissolve completely. For Chhena Gaja, the sugar syrup should be slightly thicker. Let the syrup continue to boil until you see consistent bubbling. Keep the flame at medium-high so the syrup remains in a steady boiling state while the chhena balls cook.

4. In the meantime, transfer the chhena to a wide plate. Add all-purpose flour, semolina, 1 tablespoon of powdered sugar, and 1/4 teaspoon of baking powder. Mix everything well.

5. Gently knead the mixture using your fingers and palms until it becomes smooth and even. There should be no lumps or unblended bits. This kneading process takes around five to seven minutes.

6. Shape the dough into small rectangles or cuboids, ensuring there are no cracks. Cracks may cause the chhena balls to break while boiling. Keep in mind that they will double in size during cooking, so adjust the size accordingly.

7. Gently place the shaped chhena pieces into the boiling sugar syrup one at a time. Leave the lid uncovered for the first five minutes to allow the gajas to begin cooking properly.

8. After five minutes, cover the pan and lower the heat to medium-high. The syrup should continue boiling steadily—adjust the flame slightly if needed. Maintaining a stable boiling temperature is crucial; overheating can make the gajas hard on the inside.

9. Continue boiling the chhena gajas for 40 to 45 minutes. They will expand in size. Reduce the heat and let them simmer for another 10 to 15 minutes. Turn off the flame and transfer the gajas along with the syrup to a separate bowl.

10. Let them soak in the syrup for 3 to 4 hours to absorb the sweetness and reach the right texture.

11. The Chhena Gajas are now ready to be offered to Lord Jagannath.

*Note:  Once soaked in sugar syrup, Chhenagajas are allowed to dry slightly, during which the sugar may occasionally crystallize on the surface.