Chomchom

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Recipe

Ingredients

1 liter	full cream milk
1 cup	sugar
1 cup	water
1 teaspoon	cardamom powder
1 tablespoon	lemon juice
1 tablespoon	rose water
2 tablespoons	pistachios, chopped

Instructions

1. 1 Boil the milk in a heavy-bottomed pan over medium heat, stirring occasionally.
2. 2 Once the milk comes to a boil, add the lemon juice and stir until the milk curdles.
3. 3 Remove from heat and strain the curdled milk using a muslin cloth to separate the chenna (curds) from the whey.
4. 4 Rinse the chenna under cold water to remove any lemony taste and squeeze out excess water.
5. 5 Knead the chenna for 5-7 minutes until it becomes smooth and pliable.
6. 6 Divide the chenna into small portions and shape them into cylindrical or oval chomchom pieces.
7. 7 In a separate pan, combine sugar and water to make a sugar syrup. Bring it to a boil until the sugar dissolves completely.
8. 8 Add cardamom powder and rose water to the syrup for flavor.
9. 9 Gently place the shaped chomchom pieces into the boiling sugar syrup and cook for 15-20 minutes on medium heat.
10. 10 Once cooked, remove the chomchom from the syrup and let them cool.
11. 11 Garnish with chopped pistachios before serving.