Bengali Chomchom
“Chomchom” (also spelled Chamcham or Chomchom) is a popular Bengali sweet originating from the Indian subcontinent — especially from the Bengal region (which includes parts of India and Bangladesh).It’s made from chhena (a form of curdled milk, similar to paneer), which is kneaded, shaped (traditionally oval or cylindrical), and then cooked in sugar syrup until soft and spongy. The sweets are often served plain, stuffed with khoya (thickened milk), or coated with grated coconut or a thin layer of mawa.Chomchoms typically come in attractive colors — white, golden, orange, or pink — and are rich, juicy, and mildly fragrant with cardamom or rose water.
Click below the individual ingredient link to shop on Amazon
Ingredients
For the Chhena (base)
- 1 liter Milk full-fat is best
- 2 tablespoons Lemon juice or vinegar mixed with 2 tbsp water
- 1 cup Cold water for washing
For garnish (optional)
- ½ cup Desiccated coconut for coating
- 2 tablespoons Khoya (mawa), grated
- pistachios sliced or almonds for top
Instructions
- Prepare the Chhena: Bring the milk to a gentle boil in a heavy pan.Lower the heat and slowly add lemon juice or vinegar while stirring.Once the milk curdles and whey separates, turn off the heat immediately.Strain through a muslin cloth, rinse chhena under cold water, and squeeze out excess whey.Hang it for about 30 minutes — it should be soft but not too dry.
- Knead and shape: Transfer chhena to a plate and knead gently for 8–10 minutes until smooth and slightly glossy.Divide into 8–10 portions and shape them into small ovals (like rugby balls).
- Prepare the sugar syrup: In a wide pan, combine sugar, water, and crushed cardamom pods.Bring to a boil and let it simmer for 5 minutes.
- Cook the Chomchom: Gently place the chhena ovals into the boiling syrup.Cover and cook on medium heat for about 20 minutes — the pieces will expand and become spongy.Gently turn them halfway through cooking.Remove from heat and let them cool in the syrup for a few hours.
- Garnish: You can coat them in desiccated coconut, stuff or top with a bit of grated khoya, and sprinkle chopped nuts for a festive look.
- Serve: Serve chilled or at room temperature, ideally after letting them soak overnight — they taste richer and softer the next day!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 644kcal (32%)Carbohydrates: 117g (39%)Protein: 11g (22%)Fat: 17g (26%)Saturated Fat: 12g (75%)Polyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 32mg (11%)Sodium: 138mg (6%)Potassium: 471mg (13%)Fiber: 2g (8%)Sugar: 113g (126%)Vitamin A: 452IU (9%)Vitamin C: 3mg (4%)Calcium: 386mg (39%)Iron: 1mg (6%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
Discover more from MenuCulture
Subscribe to get the latest posts sent to your email.