Rich In Malai, Bengal’s Famous Chom Chom Melts In Your Mouth; Recipe Inside

Bengal’s mishti is not just about roshogolla and rosmalai. There’s a lot more than these famous sweets to relish here. One of the most underrated and heavenly-tasting sweets is Chom Chom. Each bite of this dessert is packed with rich flavours of malai. If you wish to prepare it at home, we have the perfect recipe.

It’s Time To Show Off Your Cooking Skills By Making Chom Chom

Banana Leaf, Skyview by Empyrean’s Chef Balai Shit shared a fantastic recipe to make this appetising sweet at home. From the required quantities of ingredients to its recipe, he has explained the entire method of preparing chom chom at home.

Ingredients:

• 2 litres of full-fat milk
• 1/4th cup of curd or 5-6 tbsp of lemon juice
• 6 cups of water
• 2 cups of sugar
• 1 litre of full-fat milk for malai
• 4-6 tbsp of sweetened condensed milk
• A pinch of cardamom powder or 2 green cardamom
• 5-6 tbsp of grated mawa or khoa
• Finely chopped pistachios

Also read: We Asked A Telugu Woman To Share A Recipe For Junnu, A Traditional Dessert Made From First Cow Milk After Birth

How To Make These Desserts At Home?

• The first step to preparing chom chom is boiling milk. Take a saucepan, pour 2 litres of milk into it, and boil it on medium flame. Stir gently continuously till it starts bubbling.
• Once bubbles appear on top, reduce the gas flame and add curd. Make sure to beat the curd before adding it.
• Turn off the heat and keep mixing for a couple of minutes till you get chena. Line a strainer with a plain cotton cloth and strain the freshly prepared chena. Next, wash it using cold water for a few seconds.
• Squeeze it a couple of times to get rid of excess water and hang it somewhere for half an hour.
• Next, place a vessel on the gas and add water. Pour sugar and stir till all granules melt. Continue this step on a medium flame.
• In the next step, open the cotton cloth and take out the chena. Start breaking it into small pieces gently and mash for a couple of minutes. Make sure to follow this process very softly. Mashing chena harshly can result in hard and rubber-like chom chom.
• Once the chena texture becomes smooth, make small lemon-sized balls and form cylindrical shapes.
• Do not forget the sugar syrup as you need it to dip these chena shapes. Add 3-4 chena shapes at once, turn on the heat, cover the vessel, and cook for 10 minutes.
• Next, reduce the flame to medium. Flip the sides of each sweet and cook for 15 minimum once again. Once done, turn off the gas. Let the sweets cool down perfectly.

Follow These Next Steps

• Till the desserts are cooling down, heat 1 litre of milk in a pan. Stir till it decreases to its half quantity.
• Add condensed milk and green cardamom pod/ cardamom powder. Cook till the malai is of perfect consistency.
• Once done, turn off the gas. Also, if you use a cardamom pod, make sure to remove it.
• Before you start plating chom chom, place each piece between your palms and press gently to remove any excess sugar syrup.
• Next, pour the rich malai on a serving tray and arrange chom chom on it. Coat both sides of all pieces with malai nicely.
• Once done, keep the serving tray inside a fridge for about 5 hours. You can even refrigerate them overnight.
• Take the sweets out of the fridge and garnish them by spreading a layer of grated mawa or khoa on them.
• Lastly, add chopped pistachios to every piece and delicious homemade chom chom is ready to be served.

Also read: Farah Khan & Her Cook Dilip Prepare Classic Fried Chicken & Mashed Potatoes; Recipes Inside

Will you try this chom chom recipe at home?

Cover Image Courtesy: Press Release