Sweets and Bengalis are synonymous. The Bongs are known for the roshogollas all over the world. This recipe takes the Bengali favorite roshogolla to a notch higher. Bengali Roshomalai is made with tiny roshogollas. Milk is reduced to thick kheer and then the roshogollas are dipped and cooked further. The thickened milk or kheer is lightly sweetened and a hint of saffron is added for a light colour and flavor. Sonali features a delicious Roshomalai as part of the Durga Puja special feature, in Different Truths.
Durga Puja for me is lots of delicious home cooked food, new clothes, Puja barshiki, adda and pandal hopping with friends and cousins. This will be my fifth Durga Puja when I’ll be away from home, missing my friends and family badly. Being away from home during festivals makes me nostalgic. Though we have our own way of celebrating the puja on the foreign land, we still miss the madness and fervor of the puja shopping, pandal hopping and grubbing on the street food.
In between long phone calls back home to get a glimpse of the fervor and listen to a beat of the dhaak, I prepare different recipes that are reminiscent of Kolkata. This recipe is also very favorite among the Bengalis. Sweets and Bengalis are synonymous. The Bongs are known for the roshogollas all over the world. This recipe takes the Bengali favorite roshogolla to a notch higher. Bengali Roshomalai is made with tiny roshogollas. Milk is reduced to thick kheer and then the roshogollas are dipped and cooked further. The thickened milk or kheer is lightly sweetened and a hint of saffron is added for a light colour and flavor. Very easy to prepare and if you already have some leftover roshogolla in hand it gets even easier to make. Do try the recipe.
May you all have a great Durga Puja. Subho Sharadiya to all!
Bengali Roshomalai
Preparation Time: 10 minutes Cooking Time: 40 minutes
Ingredients
Roshogolla: 20 small
1-liter full fat milk
½ cup sugar
1 small pinch saffron
1-2 green cardamom
1 tablespoon mixed chopped nuts for garnish
Method
Heat the milk in a heavy bottomed saucepan at medium high. Stir in between. When the milk starts to boil, reduce the heat and add the sugar, saffron and the green cardamom. Continue to cook stirring in between until the milk becomes thick and half the quantity. Squeeze the roshogollas and add it to the thickened milk. Gently mix, cover and let it cook for 5-7 minutes at and pistachios) and serve chilled.
©Sonali Chakraborty
Pix by author.
The recipe for Rasgulla (pronounced Roshogolla in Bengali) was published recently in Different Truths. Here’s the link for those that might have missed it. Furthermore, it’s a wonderful chance to revisit and prepare it at home:
http://139.59.80.127/food/rasgulla-the- iconic-bengali- sweet/
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