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Posted by on Nov 28, 2011 in Desserts, Top Ten Recipes: Must See | 6 comments

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.

rasmalai

Ingredients:

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.

How to make:

Rosogolla:

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.

Rasmalai:

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.

N.B. Normally rasmalai’s malai has a unique texture. To make texture you need to let the milk stuck little bit on the pan base. Then remove it using spatula. But don’t burn the milk. If you are not sure about it, don’t do that.
Rownak Jahan

Rownak loves to cook bangladeshi food and share her bengali recipes on her cooking blog. Rownak is determined to introduce all the authentic bangladeshi cuisine to the world and let everyone realise what they were missing out! She is based on sunny Queensland (Gold Coast) in Australia. Rownak writes for a number of bangladeshi cooking blog.

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6 Comments

  1. excellent!!!!!!!!!!!!!!!! Ma

  2. nice

  3. Thank you Apu for the recipe …got everything right in 1st time ….thank you again.

  4. Yam…………………Thanks a lot…………….

  5. shukran for the amazing recipe, still need to try it but i know i will succeed as i spend a fortune on it every week. There is only one person supplying the whole cape town in south africa meaning its not always fresh or available. Aslm

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