Roshomalai   ZuranazRecipe.com



By June 21, 2015

Author: Zurana
Recipe type: Sweet/Misty
Cuisine: Bangladeshi, Indian
Serves: 10 people

Prep Time : 15 minutes. Cook Time : 25 minutes Yield : 10 rashogolla



For making fresh channa plz see my another post, link - How to make /Ricotta Cheese/Chhana/Paneer at Home
  • Add 1 cup of sugar and 6 cups water in a pan and boil till the sugar dissolves.
  • When the syrup comes to boil add 1/2 teaspoon milk for cleaning dust in the sugar. Clear it using a spoon.
  • Take Channa on a flat surface/plate and start rubbing it for 10 mins till it becomes soft.
  • Also add 1 tablespoon powdered sugar and flour.
  • Divide the channa into 10 equals parts and roll each part into a ball.
  • Taking care to see that the there are no cracks on the surface.
  • Add all channa balls one by one carefully in the syrup and cover it.
  • Cook in the high flame for 15 mins and medium flame for 10 mins.
  • Turn off heat and keep aside.
  • Let the rashgulla be cool down.
Making Roshomalai:
  • In a pan add 1 cup sugar, milk and cardamon powder. Bring it to boil.
  • Now lower the flame let it simmer till reduce to half.
  • Remove from heat and set aside.
  • Take out rashomalais from sugar syrup one by one, pressing gently to squeeze out the syrup and add to milk.
  • Let the rashmalais soak in milk and refrigerate to be chilled.
  • Garnish with pistachio and almond to serve.
Roshomalai   ZuranazRecipe.com



2 responses to “Rashomalai”

  1. bindu says:

    Banglay rcp ta dile khushi hotam.

  2. mousumi says:


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