Chomchom
The Quirky Foodster Team
Ingredients
- Whole milk — 2 L (8 cups)
- Lemon juice or white vinegar — 3 tbsp
- All-purpose flour — 1 tbsp
- Baking powder — 1/4 tsp
- Sugar — 400 g (2 cups)
- Water, for syrup — 1 L (4 cups)
- Green cardamom pods — 2
- Desiccated coconut, for coating (optional) — 50 g (1/2 cup)
Method
- Bring the milk to a boil in a large pot, then reduce heat slightly and stir in the lemon juice gradually until the milk fully curdles into curds and whey.
- Strain through a muslin cloth, then rinse the curds under cold water to remove any sourness, and let hang for 30 minutes to drain excess liquid.
- Transfer the drained curds (chenna) to a clean surface and knead with the flour and baking powder for 8-10 minutes until smooth and non-sticky.
- Divide the dough into small portions and shape each into a smooth oval log using your palms.
- In a wide pan, combine the sugar, water and cardamom pods, and bring to a boil to make the syrup.
- Gently slide the shaped chomchom into the boiling syrup, cover, and simmer for 18-20 minutes, occasionally basting with syrup, until they nearly double in size.
- Remove from the syrup and let cool slightly, then roll in desiccated coconut if desired before serving.
Introduction: Chomchom originates from Tangail in Bangladesh and is one of the country’s most iconic sweets, an oval-shaped, spongy milk-solid confection soaked in sugar syrup and often finished with a coating of grated coconut or khoya.
Cultural Background: Chomchom originates from Tangail in Bangladesh and is one of the country’s most iconic sweets, an oval-shaped, spongy milk-solid confection soaked in sugar syrup and often finished with a coating of grated coconut or khoya. It is a fixture at Bangladeshi weddings, Eid celebrations and family gatherings.
Tips: Kneading the chenna thoroughly is essential; insufficient kneading causes the chomchom to crack while cooking in the syrup.
Variations: Traditional Tangail chomchom is finished with a thin coating of khoya rather than coconut for extra richness.
Vegetarian/Vegan: Contains dairy and is not suitable for a vegan diet; there is no authentic vegan version of this milk-based sweet.
Storage: Store in the refrigerator, submerged in syrup, for up to 5 days.
Reheating: Serve chilled or at room temperature; reheating is not required or traditional.
Nutrition: Per serving (approx., 2 pieces): 260 kcal, 6 g protein, 5 g fat, 48 g carbohydrates, 0 g fibre
FAQs:
Q: – Why did my chomchom turn out hard?
A: This usually means the chenna was over-kneaded or the syrup was too thick; keep syrup at a steady simmer.
Q: – Can I make this ahead for a party?
A: Yes, chomchom keeps well in syrup and can be made 2-3 days in advance.
- Whole milk — 2 L (8 cups)
- Lemon juice or white vinegar — 3 tbsp
- All-purpose flour — 1 tbsp
- Baking powder — 1/4 tsp
- Sugar — 400 g (2 cups)
- Water, for syrup — 1 L (4 cups)
- Green cardamom pods — 2
- Desiccated coconut, for coating (optional) — 50 g (1/2 cup)
Please log in to leave a comment.