Rosomalai/ Angoori Rasmalai

One of the most important festivals of the Muslims, Eid al-Fitr is celebrated with a lot of zest. From plates overladen with juicy, meaty starters to pots brimming with biriyanis and mutton dishes and some really heavenly desserts, like Phirni, Eid al-Fitr is a melange of royal spreads.

Eid al-Fitr, also known as “meethi id” is particularly celebrated with different desserts like shahi tukda, sheer khurma or baklava. While different desserts become popular every year, desserts remain an integral part of the celebration of meethi id. Muslims round the world keep one month of fasting or Ramzan which comes to an end with such delectable dishes. So, this Eid was celebrated in our house with rosomalai or angoori rasmalai. It is absolutely easy to prepare if all the steps are followed dilligently. Though the turmoil going on in West Bengal, i.e. “corona” as well as the cyclone “amphan” has left devastating effects on the lives of people, listening to such news throughout the day depresses me. But hopefully everything will be fine soon. All we need at the moment is to abide by the directions of the government. However, Eid Mubarak to all my friends!!!!

Cuisine: Indian

Preparation time: 20 mins

Cook time: 40 mins

Servings: 3

Ingredients

  • 1 liter milk
  • 200g chenna (from 1 liter milk)
  • 1/2 tablespoon of wheat flour
  • ΒΌ cup of  sweetened condensed milk
  • 4-5 cardamom pods
  • 2 tablespoons of vinegar/lemon juice
  • 5-6 slivered pistachios
  • 5-6 slivered cashew nuts
  • 1 teaspoon of rose water(optional)
  • 1 cup of sugar

Directions

  1. Take the chenna and wheat flour in a plate and mash it properly with your hand till the chenna becomes smooth and you see oil oozing in your hands. This will take around 10-15 minutes.
  2. Now make balls from the chenna and keep them aside. (Makes around 20 balls)
  3. In a big pot take about 1 cup of sugar and 3 cups of water and heat it. Let all of the sugar dissolve and water come to a boil.
  4. Throw the chenna balls in the boiling sugar syrup and cook the balls in the syrup for about 10 minutes.
  5. Now, turn off the flame and let them cool.
  6. In another pot take the milk. Add the cardamom pods to the milk. Bring the milk to boil and continue reducing the milk on low flame. 
  7. Do not forget to stir the milk occasionally else the milk will get scorched at the bottom.
  8. As the milk reduces to 2/3 of its volume, add the condensed milk.
  9. Take the cooked rasgullas and gently squeeze them to remove the sugar syrup.
  10. Now, add the rasgullas to the milk and cook the balls in milk for 5 minutes.
  11. Add the rosewater, half of slivered pistachios and cashew nuts and turn off the flame.
  12. Let the rosomalai cool in refrigerator for couple of hours.
  13. Garnish the rosomalai with the remaining pistachios and cashew nuts and serve.

Step by step instructions to prepare Rosomalai

The first 5 steps are exactly the same for the preparation of rasgulla. You will find the steps in details here.

In another pot take the milk. Add the cardamom pods to the milk. Bring the milk to boil and continue reducing the milk on low flame on medium flame. Do not forget to stir the milk occasionally else the milk will get scorched at the bottom.

As the milk reduces to 2/3 of its volume, add the condensed milk.

Take the cooked rasgullas and gently squeeze them to remove the sugar syrup.

Now, add the rasgullas to the milk and cook the balls in milk for 5 minutes on low medium flame.

Add the rosewater, half of slivered pistachios and cashew nuts and turn off the flame.

Let the rosomalai cool in refrigerator for couple of hours. Garnish the rosomalai with the remaining pistachios and cashew nuts and serve.

Thank you for stopping by. If you like the recipe do not forget to hit like. If you prepare this dish and publish your photos on Facebook and Instagram do tag #theepicureanfeast. Also for queries, you can mail me epicureanfeast2019@gmail.com



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