Cham Cham: The Delicacy Of East India

"Chom chom “or” chum chum" or “cham cham" is a traditional Bengali sweet dish from Tangail, Bangladesh. It is an extremely celebrated dessert in India and Bangladesh. It is over a 150 years old recipe, originated from Porabari in the Tangail district, however sadly the dessert capital has shifted to various bazar areas in Bangladesh.

Cham Cham | Image Resource : shutterstock.com

Chom chom is a complete milky sweet, in which the milk is cooked after curdling for long and long hours. The residue that comes out is called as chenna, which is kneaded for many hours and then put into shapes. And this is put in sugary syrup.

You can find a huge assortment of cham cham in the sweet shops, the basic and popular ones are found in pink, orange, yellow, and white color. The method to make cham cham is not that difficult but takes a lot of patience. Sugar and milk are the main things required. This classic Indian sweet dish chamcham is really fuss-free and easy to make but it takes some time

How is rasgulla different from cham cham?

The foundation of cham cham is not much different than that of rasgulla.

Cham Cham: There are different names given to cham cham, some call it chom chom (usually Bengalis), while some call it chum chum.

Most of the milk based sweets are quite popular in West Bengal as they originated here. The moment you bite cham cham, it melts in your mouth and there is a burst of juicy sweetness.

Rasgulla and Cham Cham

Cham cham has an oval form. The filling in this sweet is of mawa. And later the coating is done with coconut in powder form. Although both the sweets are made with milk, they taste unique because the process of preparation is different. Rasgulla is softer and even juicer than cham cham as it is soaked for long in the sugary syrup.

Once the cham cham is chilled, it tastes so yummy that you cannot resist it for long. While cham cham is stuffed, there is no such stuffing done inside the rasgulla. Some other special ingredients used to make cham cham are coconut, pista, tutti frutti, and other nuts.

Serving the purpose

Cham cham can be found in different varieties, each of them gives you a lip-smacking taste.

However, this dessert can be coated with pista, coconut powder, or mawal, along with lip smacking fillings, which is absolutely breathtaking. Some of the most commonly used fillings in the chom chom dish preparation are,

• Stuffing with milk powder
• Stuffing with khoya or mawa
• Stuffing with dry fruit mixture
• Stuffing with rabri
• Pineapple stuffing

Taste any and you will become a fan of cham cham.