Chomchom Delight

Ingredients

• 2 cups (470ml) whole milk 2 cups (470ml) whole milk
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 1 cup (200g) sugar 1 cup (200g) sugar
• 4 cups (940ml) water 4 cups (940ml) water
• 4-5 green cardamom pods, crushed 4-5 green cardamom pods, crushed
• 1 teaspoon rose water 1 teaspoon rose water
• Pistachios or coconut flakes, for garnish Pistachios or coconut flakes, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 4g
• Carbohydrates (total, sugars): 40g, 30g
• Protein: 6g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a large pot, bring the milk to a boil. Once it starts boiling, reduce the heat to low and add the lemon juice. Stir gently until the milk curdles and separates into curds and whey.
2. 2.
   Line a sieve or colander with a cheesecloth and strain the curdled milk. Rinse the curds under cold water to remove any lemony flavor.
3. 3.
   Gather the edges of the cheesecloth and squeeze out any excess liquid from the curds. Hang the cheesecloth with the curds for about 1 hour to drain any remaining liquid.
4. 4.
   Transfer the drained curds to a clean surface and knead it with the heel of your hand until it becomes smooth and soft. Divide the dough into small portions and shape them into oval-shaped balls.
5. 5.
   In a separate pot, combine the sugar, water, and crushed cardamom pods. Bring the mixture to a boil, stirring until the sugar dissolves completely.
6. 6.
   Gently drop the chomchom balls into the boiling syrup and cook them over medium heat for about 15-20 minutes, or until they double in size and become spongy.
7. 7.
   Remove the chomchoms from the syrup and let them cool for a few minutes. Drizzle rose water over the chomchoms for a fragrant touch.
8. 8.
   Garnish the chomchoms with crushed pistachios or coconut flakes. Serve them warm or chilled, allowing them to soak in the syrup for a few hours for maximum flavor.

Treat your ingredients with care...

• Cottage cheese (chhana) — Ensure that the cottage cheese is well-drained to achieve a smooth and soft texture for the chomchoms.
• Cardamom pods — Crush the cardamom pods slightly to release their aromatic oils before adding them to the syrup.

Tips & Tricks

• For a richer flavor, you can add a few strands of saffron to the sugar syrup.
• Make sure to cook the chomchoms on medium heat to ensure they cook evenly and become spongy.
• Allow the chomchoms to soak in the syrup for a few hours or overnight for a more intense flavor.

Serving advice

Serve the Chomchom as a dessert after a delicious Bangladeshi meal. They can be enjoyed warm or chilled, and are best when soaked in the syrup for a few hours to enhance their flavor.

Presentation advice

Arrange the Chomchom on a serving platter, garnished with crushed pistachios or coconut flakes. Drizzle some extra syrup over the top for an enticing presentation.