Happy Diwali or Deepawali to all..,"Diwali .."the festival of lights" is an ancent Hindu festival. It signifies the victory of good over evil".
Without light,firecrackers and sweets diwali is incomoplete. To celebrate this auspicious occasion today I am going to share a very popular sweet in India...Chomchom .
Chomchom is a very popular traditional Bengali sweet,Bengal is popular for its wonderful sweets..like Rasgulla,Rasmalai,Chomchom and many more .It is very delicious and tasty..almost similar to the rasgullas except the shape and sugar syrup consistency.
It comes in a variety of colors, mainly light pink, light yellow, and white. It is made with paneer or chena or cottage cheese. .you can make it using store bought paneer or cottage cheese or chena but it taste good when it would be made with homemade chena or paneer ..It is very easy to make..though it is a time consuming dish...once in a year we can give some time to make theese delicious chomchoms at home to treat our loved ones.
you can serve the chomchoms sprinkled with some grated khoya or coconut. ..here I used grated khoya..or you can serve it stuffed with mewa and chopped nuts which I also did with some chomchoms...or it can be served with thick milk or rabdi..as you wish.
Cow Milk- 2 Liters
Lemon Juice-1 full lemon or Vinegar -2tsp (if required add more lemon juice or vinegar )
Sooji or Semolina -1tsp (optional )
Rose water - 1 teaspoon
Sugar -2cups +1cup
Yellow food colour-1 pinch (optional )
Cardamom Powder - 1/2teaspoon
Cherries-cut into thin round shaped.
METHOD OF MAKING CHENA OR PANEER OR COTTAGE CHEESE
Take a heavy bottomed vessel, add milk
Bring it to boil and keep stirring to avoid burning of milk..
Once the milk comes to boil, simmer the gas, start adding the lemon juice and keep stirring( if required,add more lemon juice) cook for few seconds until the milk solids gets separates from the whey. Switch off the heat.
Pour this curdled milk to the already lined muslin cloth over a strainer,squeeze out all the whey water then rinse chena under the tap water as much as possible....if you do not rinse the chena or paneer proper. .you will get the smell of lemon while having it.
Now hang the cloth covered chena or paneer tap for 30 minutes. Then remove it from tap and place a heavy weight on chena for another 30 minutes. It will help to squeeze more water from chena or paneer .
After that, remove the cheesecloth from the chenna or paneer.
The chena or paneer should not have too much moisture nor be dry.
METHOD OF MAKING CHOMCHOM PATTIES
Take the paneer in a wider plate
Add 1 tsp sooji or rava or semolina, adding sooji or semolina helps to bind the mixture.
First mix the sooji with chenna and then begin to knead for 5 minutes
Knead it well with your palms for 5 to 6 minutes to get smooth texture.
This kneading process is very important and it decides the texture of chomchom.
Divide the chena or paneer or cottage cheese into equal portions and rolling the balls into oval shapes and then press lightly to make a proper oval shaped chomchom...taking care that there are no cracks.
Prepare all the chomchoms in this way.
METHOD OF MAKING SUGAR SYRUP
In the mean while making sugar syrup
Take a large pan, take 2 cups sugar and 4cups water....and bring it to boil.
You have to use a large pot or pan so that there is enough space for the chomchom to cook and increase double in size.
Mix and continue stir the sugar syrup until it will be dissolved....do this process on medium flame.
FINAL STEP OF MAKING CHOMCHOM
When the sugar syrup will start to boiling. ..drop chomchom gently to the sugar syrup ...drop chomchom according to the size of your pan. ..as I told earlier chomchoms need more space to be cooked...the size of the chomchoms will be doubled on cooking on sugar syrup
Cover the vessel with lid......cook 10 minutes on high flame ..then reduce the flame to medium...and cook on medium flame for next 30 minutes.Open the lid and gently stir every 5 minutes to ensure even cooking and puffing.
After that, take out all the chomchoms in a large bowl..keep aside....
Add 1 cup more sugar in the remaining sugar syrup... mix well and bring to a boil...cook for 4-5 minutes on medium flame.Turn the heat down until it is just bubbling. Cook the syrup until be thickened .Watch the syrup carefully to make sure it doesn't burn.Switch off the heat. Pour this thick sugar syrup on chomchoms....
cover the vessel with lid. Let them be cool..after cooling down, keep it in refrigerator for 5-6 hours. After 5-6 hours, you take out these chochoms from refrigerator and serve sprinkled with some grated khoya or mewa...and garnish with round shaped thin cherry.
INGREDIENTS OF MAKING MALAI CHOMCHOM OR STUFFED OVAL SHAPED PANEER OR RICOTTA CHEESE DUMPLINGS SOAKED IN THICKENED SUGAR SYRUP.
Grated Mewa or Khoya-1cup
Powdered sugar - 1 / 4cup
Pistachios, cashews and almonds-3 teaspoons ( each)[soaked in water..peeled except cashews..then chopped )
Cherries-5(cut into thin round shaped )
METHOD OF MAKING MALAI CHOMCHOM OR STUFFED OVAL SHAPED RICOTTA CHEESE DUMPLINGS SOAKED IN THICK SUGAR SYRUP.
Mix Mewa or khoya with powdered sugar and chopped nuts well..
Slice the chomchoms into two halves..andstuff with this khoya or mewa mixture..then close it . Garnish with silver varak, a piece of pistachios and a piece of cherry.