Dish

Chomchom

Chomchom is made by kneading chenna and semolina together to form a dough, which is then shaped into small cylindrical balls. These balls are then boiled in sugar syrup until they absorb the syrup and become soft and spongy. Chomchom is often garnished with coconut flakes and served cold. It is a popular dessert in West Bengal and Bangladesh.

Asian cuisine› South Asian cuisine› Bangladeshi cuisine

Dessert

Origins and history

Chomchom is believed to have originated in the town of Porabari in West Bengal, India. It is said to have been invented by the famous sweet maker Nabin Chandra Das in the early 20th century. Chomchom is now a popular dessert in West Bengal and Bangladesh, and is often served at weddings and other special occasions.

Dietary considerations

Chomchom is high in sugar and calories, so it should be consumed in moderation. It is not suitable for people with lactose intolerance or milk allergies.

Variations

There are many variations of chomchom, including the chocolate chomchom, which is made by adding cocoa powder to the chenna dough. Another variation is the kesar chomchom, which is flavored with saffron.

Presentation and garnishing

Chomchom is often served on a bed of coconut flakes, and is garnished with more coconut flakes on top. It can also be garnished with chopped nuts or dried fruit.

Tips & Tricks

To make the perfect chomchom, it is important to knead the chenna and semolina together until they form a smooth dough. The balls should be boiled in the sugar syrup for just the right amount of time, so that they absorb the syrup without becoming too soft or mushy.