Chom Chom: 25-Min Pujo Recipe

It's the season for the best Bengali sweets. Try your hand at making juicy, syrupy Chom Choms all on your own.

Ingredients

• 5 cups milk + 2 tsp warm milk for the saffron
• 1 lemon
• Few strands saffron

Ingredients, continued

• 2 cups sugar
• 2 cups water
• Handful pistachios, grated

Method

• Bring the milk to a boil in a saucepan over low heat and when it starts to bubble, add the juice of the lemon.
  When it starts to curdle and splits into chena and whey, take off heat.

Method, continued

• Drain the chena through a strainer and rinse under cold water.
  Make sure you squeeze out all the water and keep aside.
• Soak the saffron strands in the milk.

Method, continued

• Add the saffron to the chena and knead into a soft, smooth dough.
  Roll small lumps of it into into oval shapes and keep aside.
• In a saucepan bring the water and sugar to a boil over medium heat.

Method, continued

• Once the syrup becomes a little sticky, reduce the heat and add the chom chom ovals.
  Cook for 10 minutes.
• Drain out the excess sugar syrup, place in a bowl, garnish with pistachios and serve.

Tips
You can garnish with grated khoya or milk solids too.