Vegan Chomchom with Coconut Milk Syrup

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Soft, spongy dumplings made from firm tofu and soaked in a fragrant coconut milk syrup, a beloved Bengali sweet. This indian-inspired vegan ready in about 45 minutes pairs Firm tofu (for vegan chhena), Cornstarch, Sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.6 (10 ratings) Prep: 20 min Cook: 25 min Serves 4 Indian cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Crumble 1 cup firm tofu in a bowl and mix with 2 tbsp cornstarch until a cohesive dough forms. Divide the dough into 12 equal portions and roll each into a small ball. Place the balls on a lightly greased baking sheet and refrigerate for 30 minutes to firm up.
  2. Step 2: In a small saucepan, combine 1/2 cup sugar, 1/2 cup water, 1/2 cup full fat coconut milk, 1/4 tsp cardamom powder, and 1/8 tsp saffron over medium heat. Stir until the sugar dissolves, then bring to a gentle simmer.
  3. Step 3: Once the syrup is simmering, add the chilled dough balls and cook for 8-10 minutes, stirring gently to prevent sticking, until the balls are cooked through and have absorbed some of the syrup.
  4. Step 4: Remove the chomchoms from the syrup and let them cool slightly on a wire rack. Serve warm or at room temperature.

Frequently asked questions

How long does Vegan Chomchom with Coconut Milk Syrup take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Vegan Chomchom with Coconut Milk Syrup?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep firm tofu (for vegan chhena) from drying out.

Can I substitute ingredients in Vegan Chomchom with Coconut Milk Syrup?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Vegan Chomchom with Coconut Milk Syrup for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Vegan Chomchom with Coconut Milk Syrup?

Indian vegan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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