Chomchom
In its own language: চমচম
Bengali sweet made from chhena, often coated with coconut or mawa flakes
Chomchom is a traditional sweet from Bengal, found in both Bangladesh and India. Made with chhena (a form of curdled milk), it is shaped into ovals and comes in light pink, yellow, or white. The pieces are often garnished with coconut or mawa flakes and served at festivals and celebrations.
- Chomchom is made from chhena and sugar syrup
- Porabari in Tangail is famous for its brownish Chomchom
- Commonly garnished with coconut or mawa flakes
- Popular at Eid, Durga Puja, and Bengali New Year
What is Chomchom?
Chomchom is a sweet from Bengal, shaped into small ovals and made from chhena, which is a fresh curdled milk cheese. The sweets are usually light pink, yellow, or white, and are finished with a coating of coconut or mawa (dried milk solids) flakes. Chomchom has a soft, moist texture and a milky, sweet taste. It is often served as a dessert or festive treat.
Where does Chomchom come from?
Chomchom traces its roots to the Tangail District, with a well-known brownish variety from Porabari that dates back to the mid-1800s. The distinct flavor of the Porabari version is said to come from the local water. Another version, Maowar Chomchom, is made by Jagadish Mishtanno Bhandar in Khustia District. Over time, Chomchom has become a staple sweet across Bengal and beyond.
How is Chomchom made?
To make Chomchom, chhena is prepared by curdling milk, then kneaded and shaped into ovals. These are cooked in sugar syrup until they absorb the sweetness. Once cooled, the sweets are garnished with coconut flakes or mawa for extra flavor and texture. The final product is soft and syrupy, with a delicate coating.
How and when is Chomchom eaten?
Chomchom is enjoyed at festivals, family gatherings, and as an everyday dessert. It is especially popular during celebrations such as Eid, Durga Puja, and the Bengali New Year. The sweet is often served on a platter, sometimes with other Bengali confections like rasgulla or sandesh. It is eaten as a treat after meals or shared with guests.
Kinds of Chomchom
The Porabari variety from Tangail is known for its brownish color and unique taste, while the Maowar Chomchom from Khustia uses extra mawa. Chomchom can be found in several colors, with garnishes that vary between coconut and mawa flakes. Each region and sweet shop may have its own twist on the basic recipe.
What Chomchom means
Chomchom holds a special place in Bengali celebrations and is a common offering at major festivals. It is a symbol of hospitality and festivity, often exchanged as gifts during religious and cultural holidays. The sweet is also associated with regional pride, especially in Tangail and Porabari, where its origins are celebrated.
When Chomchom is on the table
Questions people ask about Chomchom
What is Chomchom made of?
Chomchom is made from chhena (curdled milk), sugar, and often garnished with coconut or mawa flakes. Some versions also use flour and cream.
Where does Chomchom come from?
Chomchom originated in the Tangail District of Bangladesh, with a famous variety from Porabari. It is now found across Bengal in both Bangladesh and India.
What does Chomchom look and taste like?
Chomchom is oval-shaped and comes in light pink, yellow, or white. It has a soft, moist texture and a sweet, milky flavor, often enhanced by coconut or mawa on top.
When is Chomchom usually eaten?
Chomchom is enjoyed during festivals such as Eid, Durga Puja, and the Bengali New Year, as well as on everyday occasions and family gatherings.
Are there different types of Chomchom?
Yes, there are regional varieties like the brownish Porabari Chomchom and the Maowar Chomchom from Khustia, each with its own unique taste and garnish.
Good reading and sources
The facts on this page come from the Wikipedia article "Chomchom", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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