Ingredients with Measurements:
- 1 cup chomchom (rasgulla) syrup
- 1 cup milk
- 1/2 cup condensed milk
- 1/4 cup sugar
- 1/4 cup cornstarch
- 1/4 tsp cardamom powder
- 1/4 tsp saffron strands
- 1/4 cup chopped pistachios
Special Equipment Needed:
- Mixing bowl
- Whisk
- Saucepan
- Serving bowls
Step-by-Step Instructions:
1. In a mixing bowl, whisk together milk, condensed milk, sugar, cornstarch, cardamom powder, and saffron strands until well combined.
2. In a saucepan, heat the chomchom syrup over medium heat until it comes to a boil.
3. Slowly pour the milk mixture into the saucepan while whisking continuously to prevent lumps from forming.
4. Reduce the heat to low and let the mixture simmer for 5-7 minutes, stirring occasionally, until it thickens.
5. Remove the saucepan from heat and let the pudding cool for 5 minutes.
6. Pour the pudding into serving bowls and let it cool to room temperature.
7. Once the pudding has cooled, sprinkle chopped pistachios on top.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat for boiling the chomchom syrup, low heat for simmering the pudding mixture.
Serving size:
This recipe makes 4 servings.
Nutritional information:
Calories per serving: 250
Fat: 8g
Carbohydrates: 40g
Protein: 6g
Substitutions for ingredients:
- Chomchom syrup can be substituted with any other sweet syrup.
- Pistachios can be substituted with any other nuts or dried fruits.
Variations:
- Add a layer of chopped chomchom at the bottom of the serving bowls before pouring the pudding mixture.
- Add a pinch of cinnamon powder for a different flavor profile.
Tips and Tricks:
- Whisk the milk mixture well to prevent lumps from forming.
- Stir the pudding mixture occasionally while simmering to prevent it from sticking to the bottom of the saucepan.
Storage Instructions:
Store the pudding in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Microwave the pudding for 30 seconds or until warm.
Presentation Ideas:
Serve the pudding in clear glass bowls to showcase the layers.
Garnishes:
Sprinkle chopped pistachios or saffron strands on top of the pudding.
Pairings:
Serve the pudding with a cup of hot tea or coffee.
Suggested Side Dishes:
Serve the pudding as a dessert after a meal.
Troubleshooting Advice:
If the pudding mixture is too thick, add a little more milk to thin it out.
Food Safety Advice:
Make sure to use fresh ingredients and store the pudding in the refrigerator.
Food History:
Chomchom is a popular Bengali sweet made from chenna (cottage cheese) and soaked in sugar syrup.
Flavor Profiles:
The pudding has a creamy and sweet flavor with a hint of cardamom and saffron.
Serving Suggestions:
Serve the pudding chilled or at room temperature.
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Region: Bangladeshi