Chom Chom Chamatkar: A Sweet Symphony for Your Senses!

Namaste Doston! Kem cho? Assalamualaikum! Sat Sri Akal! Chef Curry Do’pyaza here, back with another delectable delight to tickle your taste buds and warm your hearts. Today, we’re diving headfirst into the sugary depths of Chom Chom, a sweet that’s as vibrant and joyful as a Holi celebration!

Chom Chom isn’t just a sweet; it’s an emotion. It’s the taste of Diwali lights twinkling, the comforting sweetness of Eid gatherings, and the celebratory cheer of a Durga Puja pandal. You’ll find this luscious treat gracing tables during weddings, birthdays, and any occasion that calls for a generous dose of meetha (sweetness). It is particularly popular during the cooler months, when a little extra sweetness is most welcome!

A Bite of History

Like many Indian sweets, the exact origins of Chom Chom are shrouded in a bit of delicious mystery. But, most believe it originated in Bengal, that land of rivers, poets, and, of course, incredible sweets! It is said to be a close cousin of Rasgulla, but with a richer, denser texture and a delightful coating that sets it apart.

Get Ready to Cook!

Preparation Time: 20 minutes (plus 1-2 hours for resting)
Cooking Time: 45 minutes

The Sweet Symphony of Ingredients:

Chhena (Indian Cottage Cheese): 200 grams, fresh and crumbly
Maida (All-Purpose Flour): 2 tablespoons
Elaichi Powder (Cardamom Powder): 1/4 teaspoon
Kesar (Saffron) strands: A pinch
Cheeni (Sugar): 1.5 cups
Water: 4 cups
Khoya (Milk Solids): 100 grams, grated (optional, for coating)
Chopped Nuts (Almonds, Pistachios): For garnish (optional)
Rong (Food Color): A pinch of orange or yellow (optional)

Let’s Get Cooking, Yaar!

Kneading the Magic: In a bowl, crumble the chhena until it’s smooth. Add the maida and elaichi powder. Now, using the heel of your hand, knead the mixture for about 8-10 minutes until it forms a soft, pliable dough. This is the secret to smooth, spongy Chom Chom, so don’t skip this step!
Shaping the Delights: Divide the dough into small, equal portions. Gently roll each portion into an oval or cylindrical shape. These are your Chom Chom!
Sugar Syrup Serenade: In a large, wide-bottomed pan, combine the sugar and water. Bring it to a boil over medium heat, stirring until the sugar dissolves completely. Add the saffron strands and food color (if using) to the syrup.
The Sweet Bath: Gently slide the Chom Chom into the simmering sugar syrup. Cover the pan and cook for about 20-25 minutes, or until the Chom Chom have doubled in size and are light and spongy. Be careful not to overcrowd the pan; cook in batches if needed.
Resting and Rejuvenating: Turn off the heat and let the Chom Chom rest in the syrup for at least an hour, or even better, overnight. This allows them to soak up all that delicious sweetness.
The Final Flourish: Gently remove the Chom Chom from the syrup and let them cool slightly. If using, roll the Chom Chom in grated khoya to coat them evenly. Garnish with chopped nuts.

Chef’s Top Tips for a Sweet Success:

Fresh is Best: Use the freshest chhena you can find for the best texture.
Gentle Hands: Be gentle when shaping the Chom Chom to avoid cracks.
Don’t Rush: Allow the Chom Chom to rest in the syrup for maximum flavor absorption.
Syrup Consistency: The sugar syrup should be slightly sticky, but not too thick.

Chom Chom, Your Way:

Gas Stove/Induction Stove: Follow the recipe as described above.
Pressure Cooker: You can cook the Chom Chom in a pressure cooker. Add the Chom Chom to the sugar syrup and cook for 1 whistle on medium heat. Let the pressure release naturally.
Oven: Not recommended for traditional Chom Chom.
Microwave: Not recommended for traditional Chom Chom.
Air Fryer: Not recommended for traditional Chom Chom.
Slow Cooker/Crockpot: Not recommended for traditional Chom Chom.

Nutritional Nuggets (per serving, approximate):

Calories: 200-250
Protein: 4-5 grams
Carbohydrates: 40-50 grams
Fat: 5-7 grams

Note: Nutritional information is approximate and may vary based on specific ingredients and portion sizes.

Serving Suggestions:

Serve Chom Chom chilled or at room temperature. They are delicious on their own or paired with a scoop of vanilla ice cream. You can also add a drizzle of honey or a sprinkle of chopped nuts for extra flair.

A Sweet Farewell:

There you have it, folks! My take on the timeless classic, Chom Chom. I urge you to try this recipe at home and share the sweet joy with your friends and family. After all, food tastes best when shared with loved ones!

Happy Cooking, and remember, life is too short to say no to dessert!

Chom Chom Chamatkar: A Sweet Symphony for Your Senses!