Friday, March 15, 2013


Wherever I have enough milk in my fridge every time I tried to make some sweet for us because guests can come anytime so at least I can offer one piece of sweet. Me and my husband both are crazy about sweets so most of the sweets we only finished every time. 
 I thought any how need to reduce taking sweet dishes, but really can’t help it. Without sweet I think my life becomes color less, taste less.

And for a happy note a sweet dish is very important. This one is going to be my 150th post in my blog. So I made some DRY CHOMCHOM basically made with chana. I have one more post in my blog which is MALAI CHOMCHOM but this one little different look wise as well as shape wise. But for me shape and color is not a factor if it’s a sweet dish. A very old and famous Bengali sweet for all of my friends.

Preparation time: 10 mints.
Cooking time: 20 mints.

1.Chana: 150 gm.
2.Sugar one cup.
3.Dry khoya one table spoon. 
4.Few drop of yellow food color.
5.Few pistachios for garnishing.
6.Few saffron stands.
6.One and half cup water.

In a plain surface kneed the chana or Indian cottage cheese with your palm till it become very soft. (How to make chanana at home? For that go through my (kesariya rasogolla) recipe.

Now mix the yellow food color into the chanda and mix well and again kneed it for another 5 mints.

Now make some flat oval shape chocmchom and keep it aside.

Now in a large vessel start making the sugar syrup with the help of sugar, saffron stands and water.

When the sugar melts completely and start boiling add the chomchom’s into the sugar syrup and cover with a tight lid and cook for 10 mints. 

Now reduce the heat and cook for another 15 mints. Let it cool.

Now take out the chomchom from the syrup and garnish them with khoya and pistachios. 

Serve cold or in room temperature enjoy.