Golap Pitha

Fish Shami Kabab

Chomchom

Orange Chiffon Cake

Friday, June 3, 2011

Chomchom (চমচম)

Ingredients:
For chaana:
  1. Milk-2 liter(whole milk is better)
  2. Vinegar/Lemon juice-1/4 cup
  3. Water-1/4 cup
For chomchom ball:
  1. Semolina(shuji)-1 ts
  2. Flour- 2 ts
  3. Sugar-2 ts
For syrup:
  1. Sugar- 4 cup
  2. Water- 4 cup
Procedure:
  1. Make chaana by following this link.Making Curd/Chaana(ছানা)
  2. After hanging chaana for about 1 and half hour take out it in a mixing bowl and knead it well(knead around 15 minutes) until chaana become soft(instead of kneading you can put chaana in the chopper or food processor for around 40 seconds).
  3. Now add semolina, flour, sugar and knead it again with hand around 10 minutes or until it become soft.If chaana seems too soft add little more semolina and flour. (At this time do not use chopper otherwise water will come out from sugar)
  4. Then separate the chaana to your desire(this size should be half of your final chomchom, because it will be almost double in size in the syrup ) size ball. Take one ball, press it and then round it to the chomchom shape. Make rest of the ball.
  5. Pour water and sugar in a large pan and heat it to the medium flame. When syrup start to boil, put all the chomchom and cover the pan.
  6. Boil chomchom around 5 hours or until golden brown color shown up. Check chomchom occasionally, if water evaporated add hot water.(tip: make caramel from around 1 cup sugar, boil it with 1/2 cup water and then pour it into the syrup. This will give color to chomchom in around 2-3 hours. But first process is the best.)
  7. When chomchom is done, cool it down, decorate with Maowa and serve.
Courtesy:
Maksuda Hossain
(Portland, Oregon, USA)

12 comments:

  1. i tried first time... when i was boiling in the syrup i cover it ... then everything just came a part. now trying for second time with out covring it... lets see how it come it

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  2. why is it the ball comes a part... they don't stay ball once i put in syrup..ok second time is failure too.. i don't understand what i'm doing wrong...i followed ur procedure.. pls advice me!! thanx

    ReplyDelete
  3. Hi,
    Thanks for telling us about your problem. This is not likely to happen. Several reasons may make this happen. Like sometimes pressure of boiling syrup may makes the ball apart. Turn the heat to medium low after boiling the syrup and then drop the chaana ball into the syrup.
    Another reason may be that the ball are not tight enough. Try to press the ball tightly during makeing it.
    Sometimes remaining water in chaana can make this happen. Try to squeeze the water from chaana as much as possible.
    Thanks for visiting us. Please let us know the feedback.

    ReplyDelete
  4. AT NUMBER 6 YOU WROTE "(tip: make caramel from around 1 cup sugar, boil it with 1/2 cup water and then pour it into the syrup. This will give color to chomchom in around 2-3 hours. But first process is the best.)" WHEN TO USE THIS CARAMALE? PLEASE LEAVE A REPLY AT SAMIA.RAHMAN_LIZA AT YAHOO.COM

    ReplyDelete
  5. Does ts mean tea spoon or table spoon?

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  6. I prepared chomchom following your recipe. However, it became little bit hard. What would make it soft like the one we get from store. Do I need to add more flour (I added as you suggested) or Shuji. Please let me. I appreciate your help.
    Thanks

    ReplyDelete
    Replies
    1. more u add flour, chomchom will become more harder. u should knead the mixture very well.

      Delete
  7. more u add flour, chomchom will become more harder. u should knead the mixture very well.

    ReplyDelete
  8. Thank you for the recipe. Do i keep adding water everynhalf an hour or so asthe the syrup gets pretty thick? I tried boiling for couple hours and the chamcham became hard and crystalized. What am I doing wrong?

    ReplyDelete
  9. I prepared chomchom following your recipe. However, it became little bit hard. What would make it soft like the one we get from store. Do I need to add more flour (I added as you suggested) or Shuji. Please let me. I appreciate your help.
    Thanks a lot

    ReplyDelete