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Chomchom: Difference between revisions
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{{redirect|Cham cham|other uses|Cham Cham (disambiguation)}} | {{redirect|Cham cham|other uses|Cham Cham (disambiguation)}} | ||
{{other uses|Chum Chum (disambiguation){{!}}Chum Chum}} | {{other uses|Chum Chum (disambiguation){{!}}Chum Chum}} | ||
Latest revision as of 10:16, 29 January 2022
 | This article includes a list of general references, but it remains largely unverified because it lacks sufficient corresponding inline citations. (February 2013) |
 Chomchom of Porabari | |
| Alternative names | Chamcham, চমচম |
|---|---|
| Course | Dessert |
| Place of origin | Porabari, Bangladesh |
| Region or state | Bengal region |
| Associated national cuisine | Bangladesh, India and Pakistan |
| Main ingredients | Milk, flour, cream, sugar |
Chomchom, cham cham, or chum chum (Bengali: চমচম) is a traditional Bengali sweet, popular throughout the Indian subcontinent. The sweet comes in a variety of colors, mainly light pink, light yellow, and white. It is coated with coconut or mawa flakes as a garnish.
History[edit]
The history of Porabari chamcham, an oval-shaped brownish variety of chomchom from Porabari in Tangail District of modern-day Bangladesh, dates back to mid-19th century. The modern version of this dish was made by Matilal Gore, based on a sweet dish prepared by his grandfather Raja Ramgore, who was a native of Ballia district in Uttar Pradesh, India.[1]
See also[edit]
References[edit]
- ↑ Mahmud Nasir Jahangiri (2012). "Sweetmeats". In Sirajul Islam and Ahmed A. Jamal (ed.). Banglapedia: National Encyclopedia of Bangladesh (Second ed.). Asiatic Society of Bangladesh.
External links[edit]
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