Rosomalai /Rasmalai

Rosomalai /rasmalai is a unquie Bangladeshi delicacy. This Bangladeshi dessert is flattened cheese ball soaked in malai (clotted cream) flavoured with cardamom. Malai or clotted cream itself has a unique texture. Hope you will love recipe.

In the picture you can garnish with pistachio or saffron. But in Bangladesh we do this way simple and unbeatable taste.

For Rasmalai balls:

• 2 litres milk

• 3 tablespoons white vinegar/ lemon juice

• 1 tablespoon sugar

• 1 tablespoon semolina

• 1 tablespoon plain flour

• 1 tablespoon self raising flour

• 1/4 teaspoon cardamom powder

• 4 cups sugar for syrup

For Malai:

• 2litres milk

• ½ cup sugar

• ¼ cardamom powder

Also needs

.Strainer/cheesecloth

. Deep large pan (28’’) with lid

How to make:

Chhana/chenna:

Check out my Chhana recipe.

1. Now need to squeeze the cheese to extract the water. Make sure the cheese has no excess water otherwise rosogolla will break into pieces.

2. The cheese needs to be kneaded 2 minutes. Then add sugar, semolina, plain flour, self raising flour and cardamom powder. Knead the cheese until your palm feels a little greasy. You can use food processor for kneading then it will be a lot easier.

3. Now divide the dough into 20 equal parts and make them into smooth balls and flatten them.

4. Heat the pan with 7 cups water and add the sugar on medium high. Bring it to boil and add the curd balls to the syrup. Cover the pan with the lid.

5. Need to boil the curd ball 45 minutes but need add ½ cup of water in every 10 minutes.

6. Turn off the heat.

1. Boil the milk in thick base wide pan on medium heat till it becomes half in amount.

2. Need to stir frequently otherwise it will burn in bottom of the pan.

3. Add cardamom powder and sugar and remove from heat.

4. Squeeze the syrup little bit rasmalai balls before adding in malai.

5. Serve Rasmalai chilled.

Hi This is Rownak, Great to have you here on my blog. Hope you are liking my recipes so far. Please consider liking our Facebook Page . I am putting lot of my time and effort on my Facebook page, and oh! of course I am on Twitter too!

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