Chomchom/Chamcham is very traditional oval shaped, mouth melting Bengali sweets originated from Bangladesh. Chomchom can be made in various colors (pink,yellow, orange) stuffed with mawa, dry fruits and coated with coconut.
Ingredients (serving– 10 pieces)
- Fresh Paneer – 1/2 cup
- All purpose flour – 1/2 tsp
- Sugar – 1/2 tsp
- Sugar syrup
- Sugar – 1 cup
- Water – 4 cups
- Cardamon powder – 1tsp
- Rose water – 1 tsp (Optional)
- Mawa Stuffing
- Mawa – 1/2 cup(homemade)
- Powder sugar – 1 tbsp
- Saffron – some strands
- Milk – 2 tsp
- Coconut powder/bura for coating
- Pistachio – 2 tbsp finely chopped
Chomchom – Mix all ingredients and kneed around 20 minutes then make 8 to 10 balls giving balls to oval shape.
Sugar Syrup – Mix water and sugar and boil it then add Roshogolla balls. Cover it and cook it for 20 minutes in medium flame. Switch off flame and open the lid and check chomchom in half cup of water if chomchom gets deep in water that means it cooked perfectly.Keep aside for 1 hour.
After 1 hour take chomchom and squeeze water,small slit in the center with the help of knife and keep any tissue paper so it will become dry.
Mawa Stuffing – Take pan add mawa roast it 1-2 minute add sugar, saffron milk and chopped pistachio mix well and cook for 2 minutes. Remove from heat and cool it for 10-15 minute. Take 1 tsp stuffing and put on chomchom and roll on coconut powder. Repeat this step for rest of pieces.
Keep in refrigerator for 1 hour then its ready to ear/serve.
- Ensure chamcham are made using perfect pressure from palm so that no cracks formed
- It is important not to open lid before 20 minutes while making sugar syrup
- Heating should be done using perfectly medium to high flame. If not done, so this will make chamcham shrink.