Chom Chom is another typical Bengali sweet o have during Durga puja in Kolkata. The word ‘Chom Chom’ is a name of endearment in Bengali language. It is also split as cham cham or chum chum. Mostly popular in India, Bangladesh and Pakistan. The traditional Bengali version of this Indian sweet is white in color,while non-Bengali variety comes in light yellow. Porabari, a place in Bangladesh is known for it’s 150-year old variety of chom chom in brown color.
1. 4 Cup Milk, full cream
2. 2tbsp vinegar or lemon juice
3. 1 tbsp maida/plain flour optional
For sugar Syrup
1. 1/2 cup sugar
2. 8 cups water
3. 2 pods cardamom
1. 1 tsp ghee/clarified butter
2. 1/4 cup milk
3. 2 tbsp cream optional
4. 1/2 milk powder
5. 2 tbsp saffron milk
6. 1 tbsp powdered sugar
1. 1/4 cup coconut desiccated
2. 3 tbsp tutti frutti
1. Firstly prepare chenna by curdling milk, drain completely.
2. Hang for 30 mins.
3. After 30 mins, start to knead the paneer for 8 mins.
4. Additionally add 1 tbsp maida and combine well.
5. Further make small oval balls of paneer.
6. Boil for 15 mins in sugar syrup.
7. Keep aside till cools completely.
8. Take cooked paneer balls leaving behind the water.
9. Slit in between and stuff sweetened khoya.
10. further roll them in desiccated coconut.
11. Garnish with tutti frutti or dry fruits of your choice.
12. Finally serve the cham cham immediately or store in refrigerator.