Tangail Chamcham

Chamcham is made across Bengal but the version from Porabari near Tangail is distinct and is what the district is known for: chhana, the curd made by splitting milk, is kneaded, shaped into short oblongs and simmered in sugar syrup, then finished so the outside darkens to a deep brown and the texture stays dense and slightly chewy rather than spongy, often with a dusting of dried khoya on top. It is heavier and less syrupy than the sweets sold under the same name elsewhere. Shops in Tangail sell it by weight in boxes, and the Porabari makers claim the original recipe. It keeps for a few days, which is why it is the standard thing to carry back from the district.

What's there

• Dense chewy texture - unlike the spongy versions sold elsewhere.
• A deep brown finish - the darkened outside that marks the Tangail version.
• Khoya dusting - the dried milk finish on top.
• Porabari shops - the village that claims the original recipe.

When to go

Year round. One hour to find a shop and buy. Mornings, when the day's batch comes out. Tangail is a long slow drive from Dhaka, so it usually comes with another reason to be there.

Good to know

It is extremely sweet and one or two is enough. Quality varies and shops trading on the name are not all making it well. It does not keep long in heat. Hygiene at the smaller shops is variable.

Nearby

Tangail town is the main selling point; Atia Mosque lies north-west.