From Borpa’s Kitchen, we wish you the happiest and love filled Diwali!
Roshmalai or Rasmalai is known and loved by many, including myself! It’s milky, sweet and softly perfumed with a delicate blend of spices. This recipe was created by my little sister Ema (Chotpa), with specific allergies in mind. Other than the optional garnish of crushed pistachios, this recipe does not include lactose, nuts and is naturally gluten free! This recipe can easily use regular milk (as long as it is whole milk) for those who do not wish to use lactose-free milk.
So where did it come from?
Originating in Eastern India, this classical Bengali dessert has various origin stories. Despite claims made by K.C. Das or the confectioners, the Sen Brothers of the notable Matri Bhandar sweet makers, Roshmalai has been putting a smile on every desi person’s face for many many years.
Let’s get started!
Simple Syrup for Patties
Malai (Cream Sauce)
Note: If you don’t have a cheese cloth, bounty tissue will work!
Malai (cream sauce):
Note: Serve warm or chilled. Garnish the roshmalai in your desired serving dish with cardamom powder, saffron and (or) crushed pistachios.
I hope you enjoy this classic, but modern twist of Roshmalai made with Love Not Lactose!