 It is coated with coconut or mawa flakes as a garnish.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.