Chomchom...Bengal Special Sweet | How to make Chomchom...Bengal Special Sweet

By Moumita Malla  |  13th Nov 2015  |  
5.0 from 1 review Rate It!
  • Chomchom...Bengal Special Sweet, How to make Chomchom...Bengal Special Sweet
Chomchom...Bengal Special Sweetby Moumita Malla
  • Prep Time

    0

    mins
  • Cook Time

    45

    mins
  • Serves

    4

    People

91

1





Video for key ingredients

  • How to make Khoya

  • How to make Chenna

About Chomchom...Bengal Special Sweet Recipe

Chomchom is a very traditional, authentic Bengali sweet.

Chomchom...Bengal Special Sweet

Ingredients to make Chomchom...Bengal Special Sweet

  • Cow Milk - 2 liters
  • Lemon juice or vinegar -2 teaspoons
  • Sooji or semolina - 1 teaspoon
  • sugar -2cups + 1cup
  • water-4cups
  • Yellow food colour -1 Pinch (optional )
  • cardamom Powder - 1 / 2 teaspoon
  • Cherries-cut into thin round shaped -5
  • Grated khoya or mewa - 2 tablespoons

How to make Chomchom...Bengal Special Sweet

  1. Bring it to boil and keep stirring to avoid burning of milk.
  2. Once the milk comes to boil, simmer and add lemon juice. Keep stirring, cook for few seconds until the milk solids gets separates from the whey. Turn off the heat.
  3. Hang the cloth covered chena or paneer on tap for 30 minutes. Then remove it from tap and place a heavy weight on chena for another 30 minutes. It will help to squeeze more water from chena or paneer.
  4. After that, remove the cheesecloth from the chenna or paneer
  5. The chena or paneer should not have too much moisture nor be too dry.
  6. Spoon out the paneer into a wider plate.
  7. Add 1 teaspoon sooji or rava or semolina, adding sooji helps to bind the mixture.
  8. First mix the sooji with chenna and then begin to knead for 5 minutes.
  9. Knead it well with your palms for 5 to 6 to get smooth texture.
  10. Divide the chena or paneer into equal portions and rolling the balls into oval shapes and then press lightly to make a proper oval shaped chomchom.
  11. In the mean while making sugar syrup.
  12. Take a large pan, take 2 cups sugar and 4cups water. . and bring it to boil.
  13. Mix and continue stir the sugar syrup until it will be dissolved. Do this process on medium flame.
  14. When the sugar syrup will start to boiling,drop chomchom gently to the sugar syrup. . drop chomchom according to the size of your pan. .chomchoms need more space to be cooked. The size of chomchom will be double in size.
  15. Cover the vessel with lid. cook for 10 minutes on high flame. .then reduce the flame to medium. and cook on medium flame for next 30 minutes.Open the lid and gently stir every 5 minutes to ensure even cooking and puffing.
  16. After that, take out all the chomchoms a large bowl. keep aside.
  17. Add 1 cup sugar in the remaining sugar syrup. mix well and cook for 4-5 minutes on medium flame. Turn the heat down until it is just bubbling. Cook the syrup until be thickened. Watch the syrup carefully to make sure it doesn't burn. Swit
  18. Cover the vessel with lid. Let them cool. .after cooling down. .keep it in refrigerator for 5-6 hours. Afterthat take out from fridge, sprinkle some grated khoya or mewa. .garnish with thin round shaped cherries.

My Tip:

I always prefer making it using homenade fresh paneer.

Reviews for Chomchom...Bengal Special Sweet (1)

Veena Kalia2 years ago

yummy chomchom
Reply

Cooked it ? Share your Photo