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Chomchom
Chomchom/Chamcham of Tangail
Alternative namesChamcham
CourseDessert
Place of originBangladesh
Region or stateTangail District
Associated cuisineBangladesh, India
Main ingredientsmilk, flour, cream, sugar
VariationsTangail's Chomchom
  •   Media: Chomchom
Cherry Cham cham

Cham cham, Chomchom or chum chum (Bengali: চমচম) is a traditional Bengali sweet, common throughout the Indian subcontinent. The sweet comes in a variety of colours, mainly light pink, light yellow, and white. It is made from chhena[1] and coated with coconut or mawa flakes as a garnish.

History

[edit]

Chomchom originated from Tangail District.[2] Chamcham, an oval-shaped brownish variety of chomchom from Porabari in Tangail District of modern-day Bangladesh, dates back to the mid-19th century.[3] The unique taste has been attributed to the water in Porabari.[4]

Jagadish Mishtanno Bhandar in Khustia District makes a version known as Maowar Chomchom.[5]

Chomchom is a popular item in Chaand Raat, Eids, Pohela Boishak, the Bengali new year, and Durga Puja.[6][7]

See also

[edit]

References

[edit]
[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Chomchom

View on Grokipedia
from Grokipedia
Chomchom, also known as cham cham or chum chum, is a traditional Bengali originating in Presidency, British India (from Porabari village in the of present-day ), consisting of oval-shaped pieces of fresh () cooked in a light sugar syrup flavored with and , often stuffed with sweetened khoya (reduced milk) and garnished with pistachios or desiccated . This sweet originated during British India in and is credited to a local confectioner named Dasharath. It has been preserved as a family heirloom by the Bengali Hindu (mainly and Pal) communities in Porabari, a historic port town known for its rich dairy tradition along the Dhaleshwari River. The unique flavor of the dessert is traditionally attributed to the special qualities of the river’s waters, which are believed to impart a distinct taste that sets this sweet apart. The preparation involves fresh milk to form , it with a touch of for texture, shaping it into cylinders, in until spongy, and then filling and coating for a juicy, honey-like consistency that distinguishes the reddish-hued Porabari variant from muddier imitations elsewhere. Chomchom holds significant cultural value in , symbolizing hospitality and celebrated during festivals like , while its popularity has spread to in and further into the ; it received status in 2023. As of 2022, around 13 factories and 50 shops in produce it commercially. Variations include plain, stuffed, or colored versions in pink, yellow, white, or brown, but the authentic Porabari chomchom remains prized for its soft, non-sticky texture and subtle sweetness derived from high-quality and minimal additives.

Etymology and nomenclature

Name origins

The name "chomchom" is the standard Bengali term for this traditional sweet, spelled as চমচম (chômochôm) in the Bengali script. The name is thought to originate as a in Bengali or from "cham cham", meaning "shiny" or "sparkling" in related languages, referring to the dessert's glossy, syrup-coated appearance. Common English transliterations include "cham cham" and "chum chum," which appear in culinary literature to approximate the original while adapting to non-native scripts.

Regional names

In India, the sweet is commonly referred to as "Cham cham" in West Bengal and Hindi-speaking regions, reflecting its widespread popularity in eastern, northeastern, and northern parts of the country. In some northern Indian dialects, it is known as "Chum chum," a phonetic adaptation that highlights regional linguistic variations. In , "Chomchom" serves as the standard name across the country, with the famous variety originating from Porabari in specifically called "Porabari chomchom" to denote its local style and heritage. Internationally, among Indian subcontinental diaspora communities, English transliterations like "Chamcham" are commonly used in menus and descriptions. In other South Asian languages, such as Nepali, the sweet is referred to as "Cham cham" in culinary contexts.

Description

Physical characteristics

Chomchom is characteristically shaped into an oval or cylindrical form, typically measuring 2 to 4 inches in length and weighing 50 to 100 grams per piece. The authentic Porabari chomchom has a characteristic reddish hue from , while variations may appear light pink (from ), white, yellow, or brownish, with a glossy surface resulting from its coating. Its texture features a soft and spongy interior—often stuffed with sweetened khoya—with a slight chewiness, complemented by a juicy exterior achieved through syrup immersion. Pieces are typically split lengthwise after cooking to add the filling before garnishing. Common garnishes include flaked or pistachios sprinkled on top, with mawa typically used as a filling rather than a garnish.

Ingredients

The primary base of chomchom is , a fresh cheese obtained by full-cream with an acid such as or , which provides the soft, spongy, and protein-rich structure essential to the sweet's texture. The syrup in which chomchom is soaked consists of sugar and water, typically infused with and sometimes for flavor; is used in some variations for golden coloring. To aid in binding the chhena during shaping, a small quantity of (rava) or all-purpose is incorporated into the dough. Garnishes and optional fillings for chomchom include desiccated flakes for a nutty , mawa (khoya, reduced solids) for creaminess, and nuts such as pistachios for added crunch; tutti-frutti pieces may also be used to introduce colorful texture contrast. Nutritionally, chomchom is high in dairy-derived proteins from the and carbohydrates from the sugar syrup, with each piece typically containing approximately 200-300 calories, depending on size and fillings.

History

Origins in

Chomchom, a traditional Bengali sweet made from (fresh cheese), originated in the mid-19th century in Porabari village, located in the of present-day . This rural hamlet, situated along the banks of the Dhaleshwari River, became the birthplace of the dessert through the innovations of local confectioners who experimented with chhena-based sweets during the British colonial period. Local lore attributes the creation to Dasharath Gaur, a confectioner who migrated from and settled in Porabari, with the village's name—where "" means burnt in Bengali—stemming from an incident where his house caught fire while perfecting the recipe around the . The unique flavor and texture of early Porabari chomchom were influenced by the region's environmental factors, particularly the quality of local water used in preparation. Confectioners drew from the sweet waters of the Dhaleshwari River, which contributed to the dessert's distinctive taste and the firm yet spongy consistency of the when curdled and shaped into oval forms before immersion in sugar syrup. This reliance on regional resources highlighted the adaptation of broader Bengali traditions to Tangail's specific hydrological conditions, setting Porabari chomchom apart as a novelty among sweets like . By the late , chomchom from Porabari had gained recognition within as an innovative treat. This early fame established chomchom as a symbol of Tangail's heritage, predating its wider popularity in the .

Development and spread

During the early , Chomchom began to gain prominence beyond its birthplace in Porabari through regional trade routes and migration of confectioners within undivided , establishing it as a sought-after treat in urban centers like and . Sweetmakers from the Ghosh and Pal communities, who held the traditional recipes, expanded production by setting up shops in nearby districts, contributing to its integration into broader Bengali culinary practices. The 1947 profoundly influenced Chomchom's trajectory, as the division of Bengal displaced millions, with many resettling in and bringing artisanal sweet-making skills that boosted local demand in . The influx not only sustained production but also elevated Chomchom's status during festivals, blending it into the evolving of the . In the late 20th and early 21st centuries, Chomchom's commercialization accelerated with increased availability in urban markets and packaged forms for wider distribution, reflecting its adaptation to modern consumer preferences. By the 2000s, exports to Bengali diaspora communities in the UK, , and had grown, driven by demand for authentic festive treats, with occasional shipments even reaching . Recent efforts to protect its heritage culminated in the granting of (GI) status to Porabari Chamcham by on 9 January 2024, recognizing its unique ties to the region's water and techniques, though enforcement challenges persist for authentic production.

Preparation

Traditional recipe

The traditional recipe for Chomchom, a classic Bengali sweet, starts with preparing , the fresh curdled cheese that forms its base. To make , 1 liter of full-fat is brought to a boil in a heavy-bottomed pan, then curdled by gradually adding lemon juice (about 2-3 tablespoons, diluted in ) while stirring until the milk solids separate from the , yielding soft curds. The curds are strained through a cloth, rinsed under cold to remove any lemony tang, and gently squeezed to drain excess , resulting in approximately 200 grams of moist . Next, the is kneaded thoroughly for 5-10 minutes on a clean surface until it achieves a smooth, dough-like consistency, incorporating a small amount of (about 1 tablespoon) to bind it and prevent cracking during cooking. This dough is then divided into 8-10 portions and shaped into oval logs, each about 2 inches long and slightly flattened. While the chhena rests briefly, the sugar is prepared by dissolving 500 grams of sugar in 4-5 cups of water over medium heat, boiling it until it reaches single-thread consistency (where a drop of between fingers forms a single thread). The is flavored with pods or powder and , and for the authentic Porabari variant, caramelized sugar is added to impart the characteristic reddish hue. The shaped chhena logs are gently added to the hot syrup and boiled for 10-15 minutes on medium heat, covered, until they double in size and become spongy, absorbing the syrup evenly. The Chomchom pieces are then removed, cooled in the remaining syrup for several hours to enhance their texture. After cooling, they are slit lengthwise and stuffed with sweetened khoya (reduced milk), then garnished with pistachios or desiccated coconut, and served at room temperature or chilled.

Key techniques

One of the essential techniques in preparing Chomchom involves the , which is typically done for 10-15 minutes to develop elasticity and prevent cracks during the subsequent boiling process. This prolonged breaks down the grainy texture of the fresh , creating a smooth, pliable that absorbs evenly without disintegrating. The use of warm hands during is crucial, as it facilitates even distribution of moisture and heat, ensuring a uniform texture throughout the sweet. Achieving the correct syrup consistency is another critical step, where the sugar solution is boiled to the "ek-tari" or single-thread stage at approximately 110-115°C, allowing the Chomchom to absorb the syrup without dissolving or becoming overly soft. This stage is verified by lifting the syrup between fingers to form a single, unbroken thread, which balances sweetness and structural integrity during cooking. Following boiling, the shaped pieces are immersed in the warm for 20-30 minutes to enable thorough flavor penetration and moisture retention. This soaking period allows the sweets to cool gradually within the , preserving their sponginess and preventing dryness upon serving. For garnishing, flakes or slivered pistachios are applied by gently pressing them onto the surface of the stuffed and soaked Chomchom immediately after removal from the , promoting adhesion without compromising the shape. Care must be taken to avoid over-saturation by draining excess briefly beforehand, which maintains the sweet's firmness and enhances its textured appeal.

Variations

Regional types

Chomchom exhibits notable regional differences across , primarily in shape, color, texture, and subtle adjustments to and , reflecting local ingredients and traditions. The variety from Porabari in is renowned for its oval shape and distinctive brownish hue achieved through of during preparation, lending a denser texture influenced by the mineral-rich water of the nearby Dhaleshwari . This unglazed version features a juicy, honey-like interior without additional coatings, distinguishing it as the archetypal form of the sweet. Porabari chomchom received (GI) status from the Bangladesh government on April 25, 2024. In , , chomchom is typically cylindrical in shape with colors ranging from white to pale yellow or pink, and a smoother exterior. In the Maowa region of southwestern , chomchom is covered with mawa, resulting in a dry exterior and moist, juicy interior. In Belakoba, , , , a post-partition variation known as Belakoba chomchom or Pellai Chamcham features a softer rind with milky granules soaked in , differing from the firmer Porabari version.

Flavored versions

In recent years, Chomchom has seen innovative stuffed varieties that enhance its traditional spongy texture with richer interiors. One popular adaptation involves filling the chhena-based cylinders with sweetened khoya (reduced solids), sometimes garnished with pistachios for added texture. Another variation stuffs with mawa flavored with and , or soaks in for a creamier interior. Fruit-infused versions introduce flavors through added to the . essence infuses the syrup for a floral aroma, while tutti-frutti can be used as a garnish for fruity bursts. Chocolate adaptations emerged as fusions in urban Indian bakeries, often featuring a filling made from melted mixed with or mawa, creating a decadent contrast to the traditional profile. For health-conscious consumers, low-sugar options maintain the cylindrical shape while substituting refined syrup with alternatives like or . syrup adds a caramel-like depth without spiking blood sugar as sharply, and provides a zero-calorie , appealing to those managing or seeking lighter desserts.

Cultural significance

Role in festivals

Chomchom, a traditional Bengali sweet, holds a prominent place in various festivals and celebrations across , symbolizing joy, community, and prosperity through its rich, syrup-soaked texture. In these occasions, it is often shared among and friends, enhancing the festive spirit with its delightful . During Eid and the preceding , the night of moon-sighting, Chomchom is commonly exchanged as gifts among Bengali communities, particularly in Muslim-majority areas of and . This practice underscores the sweetness of communal bonds and togetherness as families prepare for Eid ul-Fitr celebrations. The sweet's elongated shape and creamy filling make it a favored choice for gifting trays, complementing other treats like during the festive feasts. In , the Bengali New Year, Chomchom features prominently in elaborate feasts alongside other iconic sweets such as and sandesh. It is served during community gatherings and family pantis (feasts), representing renewal and auspicious beginnings in the cultural calendar. Markets in and see increased demand for Chomchom platters, often adorned with colorful toppings to match the vibrant attire of the day. Durga Puja, one of Bengal's most revered festivals, highlights Chomchom as an offering in pandals and a staple in post-puja bhog (sacred meals). In Kolkata, street vendors and sweet shops experience peak sales of decorative Chomchom platters, which are relished by devotees visiting pandals late into the night. This tradition ties into the festival's themes of victory and devotion, with the sweet's juicy profile providing a comforting end to the day's rituals. In Bengali wedding traditions, is included in mishti assortments, often paired with and other bridal sweets to signify and a sweet marital life. It appears in the ceremony and reception feasts, where trays of these sweets are distributed to guests as symbols of blessings and abundance. The sweet's elegant presentation in catering underscores its role in marking life's joyous milestones.

Commercial production

Commercial production of Chomchom has evolved from artisanal workshops to scaled operations in both and , with major centers in and Tangail's Porabari region. In , heritage brands like Balaram Mullick and Radharaman Mullick, established in 1885, produce Chomchom alongside other Bengali sweets using traditional chhena-based methods adapted for larger volumes. These producers maintain over 17 outlets across the city and facilitate nationwide distribution, emphasizing fresh milk sourcing and hand-kneading techniques to preserve texture. In Tangail, , longstanding establishments such as Joy Kali Mistanno Bhandar, Gopal Mistanno Bhandar, and Gaur Ghosh Mishtanno Bhandar dominate, with only 4 sweet shops actively producing in Porabari, supported by confectioners like Khoka Ghosh and Pradip Chandra Gaur. Annual output in Tangail has declined, with individual producers now averaging 20-22 kg per day compared to 80-100 kg post-independence, though peak seasons see higher volumes driven by festival demand. To scale production while ensuring safety, factories often pasteurize the used to produce to reduce microbial risks and extend usability before shaping and syrup immersion. This process, common in commercial Bengali sweet manufacturing, typically involves heating the to 85–90°C before . For export markets including the , , and , vacuum-sealed or modified atmosphere packaging () has been adopted since the early , replacing traditional syrup immersion to prevent spoilage during transit. , using mixtures of CO2 and N2, extends from 3-5 days for fresh Chomchom to up to 28 days under refrigeration, facilitating global shipments from producers. Quality standards are enforced through regulatory certifications. In , brands like Balaram Mullick hold FSSAI licenses (e.g., No. 12818019000612), ensuring compliance with hygiene, labeling, and additive limits under the Food Safety and Standards Act. In , the variety, known as Porabari Chomchom, received () status on April 26, 2024 (), recognizing its unique preparation from local cow milk and 200-year-old techniques, protecting authenticity against imitations. This , formalized under the 2013 Act, mandates specific production protocols, boosting producer credibility for exports. Despite the 2024 status, as of 2025, producers face challenges in maintaining authenticity amid competition and declining traditional production methods. Market trends reflect digital expansion and economic pressures. Post-2020, online sales of Indian sweets, including Chomchom, surged due to platforms, with the sector projected to reach $340 million by mid-decade amid pandemic-driven shifts to . Pricing typically ranges from INR 300-500 per kg for premium variants in , influenced by milk costs and packaging, while fresh Tangail Chomchom sells for around BDT 400 per kg (approx. INR 300). Key challenges include short fresh (3-5 days without preservatives) and competition from synthetic alternatives, limiting scalability despite GI protections and export potential.

References

  1. https://www.tasteatlas.com/chomchom
  2. https://thefinancialexpress.com.bd/others/the-authentic-taste-of-porabari-chom-chom-leads-to-tangail-1668337124
  3. https://www.slurrp.com/article/chomchom-from-bengal-the-history-and-significance-of-the-dessert-explained-1723546037293
  4. https://www.bssnews.net/district/320663
  5. https://www.scribd.com/document/850705043/GI-Products-of-Bangladesh
  6. https://tastesofbengal.wordpress.com/2016/08/03/cham-cham-or-chomchom/
  7. https://www.rekhtadictionary.com/meaning-of-chamaacham
  8. https://sarchakra.com/2021/03/28/chom-chom-bengali-dessert/
  9. https://www.vegrecipesofindia.com/cham-cham-sweet-recipe/
  10. https://www.zomato.com/guwahati/jay-mata-di-sweets-bakery-maligaon/order
  11. https://www.swiggy.com/city/agartala/sherowali-sweets-and-fast-foods-laxmi-narayan-bari-road-rest231062
  12. https://www.indianhealthyrecipes.com/chum-chum-recipe-bengali-sweet/
  13. https://www.agri24.tv/english/others/news/1696
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  15. http://unoes.net/en/dictionary.php?word_id=11433
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  22. https://www.tarladalal.com/calories-for-chum-chum-2013
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  24. https://www.getbengal.com/details/tracing-the-history-of-bengal-s-famous-sweet-chom-chom
  25. https://kids.kiddle.co/Chomchom
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  27. https://www.dhakatribune.com/bangladesh/nation/196632/porabarir-chomchom-goes-international-puts
  28. https://cudenverhistoryjournal.org/2025-volume-42/broken-borders-preserved-kitchens-the-impact-of-the-1947-partition-on-bengali-foodways-and-identity/
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  55. https://dir.indiamart.com/impcat/chum-chum.html
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