I have made a sandwich chum chum before. So when I came across this version of chom chom, I wanted to try it. There is so much confusion going on in the blogging world. For every recipe name, there are numerous variations and I guess mine will add to it. Lol! There was one recipe where the mali is served along with the chom chom making it look like rasmalai. And one version had whipped cream spread over the chom chom. Here is mine which is served out of the malai, but the chom chom would be dunked in the malai and would have absorbed the malai.
However you serve a Bengali milk sweet, they look fabulous. I can sit and watch the photo even for a whole day. After making so many sweets this month, one thing I have understood is even if the base recipe is the same if the shapes change the dish name also changes. Rasgollas are the base for numerous desserts but the final presentation decides the dish name. So here is one more variation of rasgolla and rasmalai. Whatever the name be, it tastes delicious.
Makes 6 Chom Chom
Paneer – 50 gm
Sugar – 200 gm
Water – 300 ml
Cardamom powder – 1/4 tsp
Milk – 300 ml
Condensed Milk – 3 tbs
Saffron a pinch
Pista – 2 tbs
Mix together water and sugar in a pan and bring it to boil.
By the time, knead paneer until it forms a soft dough.
Divide it into 6 equal portions.
Roll each into a leaf shape with sharp edges on both the ends.
Flatten it to form a leaf.
Add these to the boiling syrup and reduce flame.
Cook the chom choms for 10 minutes.
Remove from flame and allow them to cool completely.
Bring milk to boil.
Add in pistachios, cardamom powder and saffron.
Let it reduce to half the quantity.
Add in condensed milk and boil for two more minutes.
Remove the chom chom from the syrup and add it to room temperature milk.
Let it chill in fridge for one hour.
Remove the chom choms from the milk, garnish with pistachios and saffron and serve.