Cream Chum Chum

Cream Chum Chum (also called Cham Cham/Chomchom) is a beloved Bengali sweet with roots in the greater Bengal region of eastern India and present-day Bangladesh. Many food historians associate its popularity with the confectioners of Porabari in Tangail, while others trace widespread craft traditions across Nadia and Kolkata in West Bengal. Evolving from the chenna-based, syrup-cooked sweets that define Bengali mithai, Chum Chum became a festive staple for Durga Puja, Eid, and weddings. The “cream” variation adds a luxurious layer of malai or rabri, reflecting Bengal’s penchant for delicately perfumed, milk-forward desserts finished with nuts and fragrant spices.

Cream Chum Chum features a soft, spongy oblong of freshly prepared chenna gently simmered in light sugar syrup for a tender, juicy bite. It’s then lightly drained and lavishly finished with sweetened malai/cream (or rabri), offering a silky, melt-in-mouth contrast to the springy chenna. Expect gentle notes of cardamom and rose, with optional hints of saffron. Traditionally presented chilled, the sweet is garnished with pistachios or almonds and sometimes a whisper of desiccated coconut for a festive, jewel-like finish.

Cream Chum Chum is best enjoyed fresh within a day at room temperature. If refrigerated, it can stay fresh for half days. Store in an airtight container in a cool, dry place away from direct sunlight. If refrigerated, allow it to come to room temperature for about 10-15 minutes before serving to experience its optimal texture and flavor.

Chenna (fresh cow’s milk curds), sugar, fresh cream (malai) or rabri, khoya/mawa, cardamom, rose water (or kewra water), saffron, pistachios, almonds, desiccated coconut.