Chom Chom
Crisp outside, tender inside—spiced syrup gloss and a festival mood in every bite.
Equipment
- Deep pan/wok (Other pans also work)
- Slotted spoon
- Rolling Pin
- Star cutter (You can use any shape you like)
- Paper towels (Optional)
- Thermometer (Optional)
Ingredients
- 1 cup shredded coconut ~80–90 g; unsweetened
- 1 cup water 240 ml
- ½ tsp fine salt
- 1½ cups all‑purpose flour add a little more if dough feels sticky
- 500–700 ml Neutral oil for deep frying any oil
- 2 cups granulated sugar ~400 g
- 1 cup water 240 ml
- 3 green cardamom pods lightly crushed
- 1 small cinnamon stick ~2–3 cm
- Chopped pistachios/almonds as per your wish
Instructions
Cookie Steps:
- Make the dough: In a pan, combine coconut, water, and salt. Bring to a boil once. Add flour directly, stir 1 minute until a rough dough forms.
- Knead: Transfer to a plate. When warm—not hot—knead until smooth and pliable. If sticky, dust with a little flour.
- Shape: Roll on a lightly greased or floured surface to ~5–6 mm thick. Cut stars with a cutter. Re‑roll scraps.
- Fry: Heat oil over medium (target ~160–170 °C / 320–340 °F). Fry batches until golden and crisp, 2–4 minutes; avoid crowding. Drain on paper towels.
Syrup Steps:
- In a pot, combine sugar, water, cardamom, and cinnamon. Boil ~5 minutes to a lightly sticky syrup (just shy of one‑thread; it should coat a spoon but still drip). Take off heat and let cool slightly—lukewarm is ideal.
- Dip & set: While cookies are still warm, dip briefly in syrup (5–15 seconds). Remove to a tray; the glaze will set as they cool. Garnish if using.
Finish
- Let the glaze dry 10–15 minutes before stacking or plating.
Variations
- Jaggery Syrup: Swap sugar for date palm jaggery (nolen gur) for deeper aroma.
- Spice Boost: Add a pinch of fennel or mace to the dough for a festival vibe.
- Honey Finish: Light drizzle of warm honey instead of syrup for a lighter take.
Notes
Tips & Troubleshooting:
Cracking dough? It cooled too much before kneading; warm it slightly or add 1–2 tsp warm water and knead smooth.
Greasy cookies? Oil too cool; keep a steady medium heat.
Soggy after dip? Syrup too thin or soak too long; aim for quick dips in a slightly sticky syrup.
Storage & Make‑Ahead:
Best day‑of. Store airtight at room temp up to 2–3 days. Re‑crisp briefly in a low oven (150 °C/300 °F) if needed. Syrup can be made ahead; warm before dipping.
Substitutions & Dietary Notes
Gluten‑free trial: Replace flour with a 1:1 GF blend (structure will be a bit more delicate).
Less sweet: Dip only one face or brush syrup on instead of soaking.
Ancient Wisdom
Cardamom and cinnamon are warming spices—traditionally used in winter to comfort digestion and lift mood.
Allergens: Gluten (flour), coconut