Ingredients with Measurements:
- 1 liter full-fat milk
- 1/4 cup lemon juice
- 1 cup sugar
- 1/2 cup water
- 1/4 tsp cardamom powder
- 1/4 cup chopped pistachios
- 1/4 cup chopped almonds
Special Equipment Needed:
- Cheesecloth
- Large pot
- Mixing bowls
- Wooden spoon
- Baking dish
Step-by-Step Instructions:
1. In a large pot, bring the milk to a boil over medium heat.
2. Once the milk comes to a boil, reduce the heat to low and add the lemon juice. Stir well until the milk curdles and the whey separates.
3. Take a cheesecloth and strain the curdled milk. Rinse the curdled milk with cold water to remove any lemon flavor.
4. Squeeze out the excess water from the curdled milk and hang it for 30 minutes to remove any remaining water.
5. After 30 minutes, knead the curdled milk until it becomes smooth and soft.
6. Divide the kneaded milk into small equal portions and roll them into cylindrical shapes.
7. In a separate pot, combine sugar, water, and cardamom powder. Bring it to a boil and let it simmer for 5 minutes.
8. Add the cylindrical shaped milk balls to the sugar syrup and let it simmer for 10-15 minutes.
9. Remove the pot from heat and let it cool down to room temperature.
10. Once cooled, take out the cylindrical shaped milk balls from the sugar syrup and place them in a baking dish.
11. Garnish the Chomchom Sandesh with chopped pistachios and almonds.
12. Serve chilled.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for boiling milk
- Low heat for simmering milk balls in sugar syrup
Serving size:
- 4-6 people
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 35g
- Protein: 6g
Substitutions for ingredients:
- Lemon juice can be substituted with vinegar
- Pistachios and almonds can be substituted with any other nuts of your choice
Variations:
- Add saffron to the sugar syrup for a unique flavor
- Add rose water to the sugar syrup for a floral taste
Tips and Tricks:
- Knead the curdled milk well to get a smooth and soft texture
- Make sure to hang the curdled milk for 30 minutes to remove excess water
- Simmer the milk balls in sugar syrup for at least 10-15 minutes to ensure they are fully cooked
Storage Instructions:
- Chomchom Sandesh can be stored in an airtight container in the refrigerator for up to 3-4 days.
Reheating Instructions:
- Chomchom Sandesh can be served chilled and does not need to be reheated.
Presentation Ideas:
- Serve Chomchom Sandesh on a platter with a sprinkle of chopped pistachios and almonds.
Garnishes:
- Chopped pistachios and almonds
Pairings:
- Chomchom Sandesh can be paired with a cup of hot tea or coffee.
Suggested Side Dishes:
- Chomchom Sandesh can be served as a dessert on its own.
Troubleshooting Advice:
- If the milk does not curdle, add more lemon juice or vinegar.
Food Safety Advice:
- Make sure to use fresh ingredients and clean utensils while preparing the recipe.
Food History:
- Chomchom Sandesh is a popular Bengali sweet that originated in the Indian state of West Bengal.
Flavor Profiles:
- Chomchom Sandesh has a sweet and creamy flavor with a hint of cardamom.
Serving Suggestions:
- Serve Chomchom Sandesh chilled as a dessert after a meal.
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Region: Indian