Chom Chom (Bengali Dessert)

Chom Chom originated in Porabari, a hamlet in the Tangail district of Bangladesh situated on the banks of the river Dhaleshwari. Porabari (pora meaning burnt, bari meaning house) has a burnt brick color made from caramalized sugar. But Chom Chom is equally popular in neighboring West Bengal where it comes in many colors. This sweet is made from homemade Chenna The Chenna is kneaded to a smooth mixture, rolled into logs and cooked in a sugar syrup much like rosogollas. It is then stuffed with Bengali kheer or mawa. The final product is garnished with dried nuts. Chom Chom can be flavored with cardamom, rose, kewra or simply coconut to name just a few @sarchakra

PREP TIME: 30 mins

COOK TIME: 15 mins

YIELDS: Makes 16

Ingredients

  • Chenna 1 ½ cups (see below)
  • Mawa ½ cup (see below)
  • Self raising flour 1 tbsp
  • Sugar 1 ½ cups plus
  • Green cardamom powder 1 tsp plus for garnish
  • Almonds slivered for garnish
  • Saffron threads for garnish

For the Mawa

  • Evaporated milk 1 can
  • Sugar 2 tbsp
  • Cream 2 cups
  • Green cardamom powder ½ tsp
  • Saffron a few strands

Making the Chenna

  • Whole milk 2 liters
  • Lemon juice 2 tbsp
  • Vinegar 1 tbsb

Making the Chenna

  • In a large pan pour in milk. Bring to a boil. Stir in lemon juice and vinegar.
  • Turn heat to medium and let the milk start to curdle and separate. Turn the heat off.
  • wash the Chenna under running water. Pour the Chenna in a cheesecloth spread over a large pan. Twist the cloth and strain the liquid.
  • Keep the Chenna pressed to release all the water. Chenna is ready.

Making the Mawa

  • Use a bottomed pan or a non stick pan to make the mawa. Pour in evaporated milk. Keep the heat to low. Let it come to a boil.
  • Add in cream and 2 tbsp of sugar. Let the mixture cook till it is reduced and starts to leave the sides of the pan.
  • Add saffron and cardamom powder. Stir and mix.
  • Pour on a plate to cool completely.

Making the Chom Chom

  • In a large bowl mix self raising flour and Chenna. Knead the mixture till it is smooth. Take your time with it.
  • Take equal portions of the mixture and divide into balls. Roll each ball into a log.
  • In a large pan put in 1 ½ cups of sugar. Pour in 4 cups of water. Bring the mixture to a boil. Let the sugar dissolve.
  • Put in the Chom Chom gently. Cover and cook tor 12 minutes turning them halfway at the 6 min mark.
  • Take the Chom Chom out of the syrup. Sprinkle some ground green cardamom on the chum chum. Let it cool.
  • Take one Chom Chom and using a knife slit halfway through out. Take a tablespoon of the mawa mixture and fill the slit.
  • Roll the prepared Chom Chom on almond slivers. Repeat for the rest.
  • Garnish with saffron and some more cardamom powder.

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Making the Mawa
Making the Chom Chom shapes
Boiling
Stuffing
Chom Chom

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