Stuffed Chomchom

Name: Stuffed Chomchom
Total time: 2700 s
Yield: 11 serving
Cuisine: Indian
Ingredients: 2 litre fresh Milk; 1/4 cup white Vinegar; 2 teaspoon All purpose flour; 3 cups Sugar; 6 cups Water; 1/2 teaspoon Kewra water or essence; 1 pinch Saffron colour; 2 tablespoon fresh Cream; 1 tablespoon dry Milk powder; 4-5 Almond sliced; 3-4 Pistachios crushed; 1/4 tsp Cardamom powder; 1 teaspoon Icing Sugar; 2 tablespoon dessicated Coconut; 1 tablespoon Milk powder; Few almond slices for garnishing

Sabrina Yasmin @barak_kitchen

Riyadh

#sweettooth
Chomchom is a very popular bengali sweet .It is a kind of rasgulla that is cylindrical in shape and flavoured with kesar or kewra essence. I stuffed these chomchom with a mixture of cream and dry fruits and rolled it in dessicated coconut and milk powder mixture.

Sabrina Yasmin @barak_kitchen

Saved

Ingredients

45 minutes

11 serving

2 litrefresh Milk
1/4 cup white Vinegar
2 teaspoonAll purpose flour
For the sugar syrup
3 cupsSugar
6 cupsWater
1/2 teaspoonKewra water or essence
1 pinchSaffron colour
For Stuffing
2 tablespoonfresh Cream
1 tablespoondry Milk powder
4-5Almond sliced
3-4Pistachios crushed
1/4 tsp Cardamom powder
1 teaspoonIcing Sugar
For Coating
2 tablespoondessicated Coconut
1 tablespoonMilk powder
Few almond slices for garnishing

Saved

Steps

45 minutes

1

Heat 2 litre of fresh milk in a saucepan to make the chena.
2

When milk starts boiling reduce the heat and add 1/4th cup of vinegar. You can add same amount of lemon juice also in place of vinegar.
3

Switch off the flame and keep aside for 10 minutes to curdle the milk completely.
4

Take a muslin cloth and drain the chena.Keep a container down to collect the whey. You can use the whey later.
5

Tie the muslin cloth with chena to make a potli and rinse in cold water so that the smell and taste of vinegar goes off.
6

Hang the potli for 10 minutes in any place so that excess water drops off. Don't hang for long time.
7

After 10 minutes transfer the chena to a dish.
8

Add 2 teaspoon of all purpose flour or maida.
9

Mix well and with your palm knead the chena to make it smooth. The chena should be soft and smooth, not crumbly. If you feel that chena is too crumbly that means you hanged it longer time. In that case you have to add few drops of water to make chena moist.
10

Kneak 2-3 times to make the chena smooth and soft.
11

Make a smooth log of chena and divide into 11 equal parts.
12

Make each portion into oblong shape or typical chomchom shape.
13

With a moist cloth cover the sweets and start making the sugar syrup.
14

In a big vessel heat 6 cups of water with 3 cups of sugar.(You should take a broad vessel so that chomchom get enough space to puff.)
15

Stir, add 1 pinch safforn colour and let it boil.
16

When the syrup comes to roaring boil, take out about 1 cup of syrup and keep aside. We will add it later.
17

Drop the prepared sweets slowly to the boiling syrup.
18

Cover and cook in medium heat. After 5 minutes remove the lid and add the reserves syrup slowly to the vessel.
19

Again cover and cook in medium heat for about 12 minutes. The sweets will be double in size now.
20

In this point take out 1 sweet and drop it into a bowl of cold water, if the sweet sinks at the bottom, that means the chomchom cooks completely. If it floats in the water, cook them for few more minutes. My sweets have cooked completely now.
21

Remove from heat and add 1/2 teaspoon of kewra water in this point. Just shake the vessel with the help of handle to mix the essence to the syrup.
22

Keep aside the chomchom for about 2 hours or more to soak enough syrup.
23

For the stuffing take 2 tablespoon of fresh cream in a bowl.
24

Add 1 tablespoon milk powder.
25

Also add sliced almonds, pista, cardamom powder and icing sugar.
26

Mix well to make a sticky mixture. Keep in the refrigerator.
27

For the coating take 2 tablespoon of dessicated coconut and 1 tablespoon of milk powder in a plate and mix.
28

After 2-3 hours or at the time of serving take out the chomchom from the syrup.
29

Slit each chomchom in the middle to make a cavity for stuffing. I kept some without slitting as I also like them without stuffing.
30

Roll each sweet in the coconut-milk powder mixture.
31

Stuff 1 teaspoon of filling in the cavity of the chomchom and sprinke some sliced almond. Keep in a cup cake liner (optional).
32

Like this make all the slitted chomchom with stuffing and coating.
33

Which are not slitted just coat with the coconut-milk powder mixture.
34

Serve them or you can also.keep.them in the refrigerator to serve cool.