- Full fat milk:2 litre
- Lemon juice or vinegar: 3tbsp
- Water: 2tbsp
- Water: 6cup
- Sugar: 2cup
- Chana: less than 2 cup
- fine sugar/Icing sugar: 2tsp
- flour: 1tsp
- Semolina: 2tsp
- thick milk 3cup
- cardamom powder: 1/2tsp
- Mawa and nuts for garnishing
Mix water and lemon juice and set aside.
Heat milk in a heavy bottom sauce pan and bring it to boil. When the milk will start boiling, add the lemon juice mixer little by little. Immediately turn off the heat.
Wait for 1 minutes and stir softly. As milk starts to cuddle and gets separated from the whey (greenish transparent water) remove the vessel and pour it in a cheese cloth spread over a strainer.
Immediately wash the strained chana once in running cold water (this is must to remove the lemon flavor) and squeeze the excess water completely.
Let it hang for 1hour.
In a food processor, add chana, flour, icing sugar and semolina. Blend until smooth (2min). Or ( you can knead the chana with your palm for 10 minutes, without stopping).this is the main part for making soft chomchom.
Divide the dough into 15 equal parts.
Take each part and roll it with both palms gently to make a smooth ball and then give it in an oval shape (other shapes also can be made). Likewise do all the chomchoms.
Heat water in a large bowl and add sugar. When the syrup will start boiling on medium flame, add the chomchoms into the boiling syrup and close the pot with an airtight lid for 10 minutes. After 10 minutes, open the lid and cook 20 minutes more on medium flame or Cook chomchom until you get your desire color. Turn off the heat and let it cool.
Heat a pan and add milk and cardamom powder. let it boil for 5 minutes. Turn off the heat.
Remove the chomchom from the sugar syrup and squeeze out the excess syrup.
Place chomchom in a dish and pour the malai over the chomchom and chill in the refrigerator.
Garnish with mawa and nuts…