Malai Chomchom

It's been one year since I published my first post. There were few things I didn't plan to do. Blogging was one of them. Blogging journey began with the huge encouragement from my family and friends. I appreciate their constant support and love. So, on behalf of one year anniversary of my blog I am sharing this delectable sweet recipe of Bengal. 

Malai Chomchom, the soft and syrupy cheese dumpling stuffed with mildly sweetened milk solids in the middle, was created by Bengalis. It has been a great pleasure to make this handcrafted sweet for family and friends. The moment you sink your teeth into, it's hard to stop at just one piece. Indeed, they are very addictive.

Rashogolla is the precursor of many other Bengali sweets.  Malai Chamcham is one of them. After many trial and errors, I have mastered the art of making perfect Rashogolla. So my next trial was Malai Chamcham, followed by Komola Bhog and Rashomalai. I was completely satisfied with the result. The secret behind my  success is loads of patience.

Method of making Chomchom is same as Rashogolla, just cylindrical shape, then stuffed with lightly sweetened milk solids. It can be simply white or different colors.

Ingredients for chana~ 
1/2 gallon of 2% milk
1/3 cup white distilled vinegar(8oz. liquid measuring cup)
1 1/4 tbsp all purpose flour
3 1/2 cups white sugar
8 cups of water

Stuffing~
1 12oz. packet store bought khoya/milk solids(I used 1/3 of it)
1/2 cups. milk
2-3 tsp. sugar
1 drop of pure lemon extract or rose water
6-7 pieces pistachios, coarsely grounded 

Special equipment:
Heavy bottom wide pan with the lid
Microwave safe glass bowl
Food processor
Medium spoon
Cheese cloth
Strainer 
Food glove
Ziploc bag

Cooking level:
Medium

Make the chhana: I always use 2% milk for Rashogolla type syrupy sweets. There is no need to use whole milk. But never use 1% or fat free milk otherwise Chamcham will be hard and chewy. I boil milk in a microwave safe big glass bowl in the microwave. It takes about 18-20minutes. When it begins to boil remove the bowl from the microwave. Be careful, bowl would be very hot. Make sure to use oven mitts. Slowly pour vinegar over the boiling milk. Stir very gently with a spoon. Place cheese cloth on the strainer. The moment  milk gets curdled separating the whey from the channa, strain it and rinse the chhanna with cold water for 2-3minutes or until it becomes completely cool. This stops cooking process, makes chhana soft and washes off vinegary smell from the chhana. Tie up of the edges of the cheese cloth. Hang it at least 4-5hours until all the liquid drains from the chhana.

Make the sugar syrup:  Add 3 1/2cups sugar and 8 cups water in a deep wide heavy bottom pan. Let it boil in medium high heat. Taste the syrup and adjust sweetness level to your own preference.

Make the Chomchom:
Knead chhana with flour to a smooth texture. Usually I use food processor for convenience. Sometimes I knead chhana by hand for 5-6 minutes just like roti dough. Chhana must be very smooth and soft but it won't be sticky. I have used 1 drop of green food color. This is the only artificial thing in this recipe. You can simply leave out the color. Now divide chana into 16 equal parts and roll each part into a smooth and round ball between your palms. Then make cylindrical shape, approximately 2 inches long. The moment syrup comes to a full rolling boil, drop them carefully. Cover with a lid. Chomchom will expand within 5-6 minutes .They become more than double of their size after boiling, then shrink back little bit when stops cooking. Take off the lid if syrup is over flowing. Let it boil on medium/high flame for 25 minutes. Remove from the heat and let it cool completely. Take Chomchom out from the sugar syrup and place them on the strainer to drain excess syrup. Don't squeeze Chomchom.

Prepare the stuffing~
Melt khoya with 1/2cup milk and sugar in a small pan over low heat and mix well.Then add pure lemon extract or rose water. The reason I add lemon extract because milk solids has a strong flavor that I don't like. You can skip this if you don't mind that strong flavor. Let it cool before stuffing.

The final step of making Malai Chomchom~
Now ware a disposable food glove on one hand to maintain hygiene. Slit each Chomchom in the middle keeping the joint and set aside. Using a pastry or ziplock bag Fill malai in a zip-lock bag and squeeze it into a corner and tie off the end. Cut a thick snip with a scissor of the corner of the bag and fill in the middle of each Chomchom with malai by gently squeezing the zip-lock bag. Sprinkle with ground pistachios. Serve immediately or refrigerate if any left.

                                                         Thank you for stopping by!
                                
                                         


                                                             Step by step pictures

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