🇧🇩 Bangladeshi Cuisine

Rosh Malai

Cream-Soaked Cheese Patties

Prep Time 30 min

Servings 6

Difficulty Hard

Calories 284 kcal

Flattened discs of soft chhena cheese floating in thickened, sweetened milk flavoured with cardamom, saffron, and pistachios — Bengali luxury in a bowl.

Ingredients

1L milk for chhena
2 tbsp lemon juice
1L milk for malai
1/2 cup sugar
1/4 tsp saffron strands
3 green cardamom pods, crushed
2 tbsp chopped pistachios
1 tbsp rose water

Instructions

1 Make chhena: boil 1L milk, curdle with lemon juice, strain and knead until smooth.
2 Form into small flattened discs. Boil in sugar syrup for 10 min until they expand.
3 For malai: reduce 1L milk to half, stirring constantly. Add sugar, saffron, and cardamom.
4 Transfer cooked chhena discs into the thickened milk. Simmer 5 min.
5 Refrigerate for at least 4 hours for flavors to meld.
6 Serve chilled, garnished with pistachios and rose water.

Did You Know?

A single kilo of rosh malai requires nearly 3 liters of milk, making it one of the most milk-intensive desserts in the world.