Today I am so excited to post my first recipe here !! Starting with a sweet dish which we all Bengali love to make and taste. This one is called "Malai Chomchom", very close to another legendary Bengali sweet "rasmalai" :-) Though there is little difference in shape and texture. Both are equally mouth-watering.
For last couple of years, I was uploading pictures of my different dishes into Facebook and I feel fortunate that my friends used to appreciate them a lot. This particular one was passed to many of friends. Since there was no plan for blogging at that time, didn't take step-by-step pictures of the entire cooking process for this recipe. Hope detailed description below would be good enough for you to make this wonderful sweet.
Malai chomchom (for 12-16 pieces )
Ingredients
To make Chomchom
1.
Milk
- 1 and half liter of whole milk.
2.
Lemon
juice - a big lime and mix it with 2 tsp of water
3.
Flour
- 1 tbsp
4.
Sugar
- 1 tbsp
5.
Sooji
(semolina) - 1/2 tsp
To make Syrup
1.
Water
- 4 and half cup
2.
Sugar
- 1 and half cup
To make Malai
1.
Milk
- 2 cup
2.
Sugar
- 2 tsp (as per your taste)
3. Few
strands of saffron
Method
1.
Boil
the milk in a pan, stir continuously. Once the milk starts boiling, lower the flame.
Pour the lemon juice. Stir the milk. Once the milk starts curdling and
changes into chhana (cottage cheese) and greenish water, remove
the pan from heat.
2.
Leave
the chhana / cottage cheese in this condition for 5-7 mins.
3.
Put
it over a soft cotton cloth / or a cheese cloth (if you have any). Let all the
water drain away.
4.
Now
put this cloth with the chhana under cold running water for 2-3
minutes. This will help to remove the smell of lemon.
5.
Hang
the chhana along with the cloth on the kitchen tap / faucet for 45
minutes to 1 hr.
6.
Now
once again squeeze the cloth if there is any extra water. Try to get rid of as
much water as possible but note that the chhana(cottage cheese) should not get
too dry.
7.
Now
put the lump of chhana over flat surface. Add 1/2 tsp sooji, 1 tablespoon flour, 1 tablespoon sugar into it. Knead them nicely together. Press the dough with
your palm continuously for about 3-4 minutes. Once you feel dough is oily then
you are done.
8.
Now
from this dough, make 12-16 balls. First make them into round shape and then
give them cylinder shape. Then press them to flatten it. You will get that oval
or chomchom shape .
9.
Take
a pan with lid. Put the water and sugar to boil for some time. After 5 minutes, place
the chomchom into the syrup carefully. Cover it. Turn your stove on to a
medium heat. Let it cook for some time.
10.
After
25 minutes, open the lid to check. The chomchoms will be about one
and half times of their original size and become spongy too.
11.
Turn
off the gas. Now remove the chomchom from the syrup.
12. In another pan, take the 2 cups of full cream milk. Boil the milk. When it starts boiling after few minutes turn the gas off. Cool it outside or put it into the refrigerator. Now take the cream off (“dudher swar”) from the milk and put it in a bowl. Continue the process (boiling the milk, cooling it down, removing the cream from cooled boiled milk ) for 4 to 5 times.
12. In another pan, take the 2 cups of full cream milk. Boil the milk. When it starts boiling after few minutes turn the gas off. Cool it outside or put it into the refrigerator. Now take the cream off (“dudher swar”) from the milk and put it in a bowl. Continue the process (boiling the milk, cooling it down, removing the cream from cooled boiled milk ) for 4 to 5 times.
13.
Take
the removed cream in a blender. Add 1 tsp of sugar into it. Make a smooth paste
of malai. Add this malai to the remaining milk. Soak few strands of
saffron in 2 tsp of warm milk.
14.
Turn
the gas down to simmer. Make the malai and milk mixture hot. Add 1 tsp of
sugar. Add the chomchoms. (when you put the chomchoms, drain the
extra syrup out). Let the chomchoms soak for about 10-15 minutes.
15.
Wow,
Malai ChomChom is ready !! You can put them into the refrigerator
overnight. Or get the chomchoms out from the malai, put
them on the serving plate. Then pour the cream and saffron mixture over the chomchoms
and garnish with some sliced pistachios.
16.
Generally
you can see all the sweet shops sell malai chomchom garnished with some Khoya
but I like it without khoya. Serve it cold.
Happy
Cooking and enjoy malai chomchom!!
Note
: you can store it
maximum 2 to 3 days, preferably in refrigerator.
wonderful. must make ..never tried cham cham at home
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