A delicate Bengali sweet with a slight hint of Kesar, it’s super easy to make and light on the stomach ;)!
Chom chom is a one of the popular bengali sweets that’s made during durga puja! Durga Puja is an annual Hindu festival in South Asia that celebrates worship of the Hindu goddess Durga. The Durga Puja festival is an extremely social and theatrical event. The start of the festival sees huge, elaborately crafted statutes of Goddess Durga installed in homes and beautifully decorated podiums all over the city.Drama, dance, and cultural performances are widely held. Food is a huge part of the festival, and street stalls blossom all over.
Give the recipe a try now and be ready to swoon your guests with some homemade sweets in the upcoming festive season!
Hope you enjoy it!
Kesari Chom Chom
- 4 cups of Whole Milk
- 1/4 cup Lemon juice to curdle the milk
- 1/4 teaspoon of Yellow food color (optional)
- 2 cups of Sugar
- 4 cups of Water
- 3-4 strands of Saffron
- 1/2 cup of grated Khoya for garnish
- Slivered Pistachios for garnish
- First bring the milk to a boil in a heavy bottomed pan stirring occasionally. When the milk starts boiling gradually add the lemon juice mixed with two tablespoons of water and stir the milk gently.
- When the milk starts to curdle, switch off the heat. Once the milk fat separates from the whey, drain it with a strainer lined with cheese cloth.
- Now rinse the Indian cottage cheese in cold water and squeeze well. Hang it for a while and then place it on the kitchen counter and keep a heavy object over it.
- Now take the cheese on a ﬂat plate and start kneading it with the back of your palm for about two to three minutes. Now add few drops of yellow food color and continue kneading for two more minutes. At this point, the cheese dough should feel soft and smooth.
- It is now ready for shaping. Divide the dough into eight to ten small balls and start rolling each one of them in your palm to give the desired shape. Keep aside.
- To make the sugar syrup, take a big wide saucepan with a lid. Mix in the sugar , water and saffron strands and bring to a boil. When the sugar dissolves place the shaped chom-chom one by one. Now put the lid on , reduce the heat to medium high and let it cook for ten minutes. After ten minutes remove the lid and carefully turn each chom-chom.
- Put the lid back and let it cook for fifteen minutes.
- The chom-choms are now ready. Cool completely before serving.
- Before serving, drain the chom-choms from the sugar syrup. Garnish with khoya and pistachios.
- For garnishing, take the grated khoya on a plate and roll each chom-chom over it and place some slivered pistachios on it. Serve at room temperature or chilled.