Comilla Roshmalai

About

Comilla Roshmalai is a celebrated dessert from the Comilla region of Bangladesh, known for tender cheese patties steeped in lush, perfumed cream. The style emphasizes feather-light texture and a richly reduced malai that highlights regional craft, street-side sweet shops, and festive tables. This guide delivers a home-cook friendly method that preserves the hallmark softness and fragrance while offering practical cues for consistency and presentation.

Ingredients

For the chhana discs

• milk – 2 liters, full-fat recommended
• vinegar – 3 tablespoons, diluted
• water – as needed for dilution and rinsing
• semolina – 1 teaspoon, optional binder
• flour – 1 teaspoon, optional binder
• salt – a small pinch

For the syrup and malai

• water – 6 cups for syrup
• sugar – 1½ cups for syrup, plus ⅓ cup for malai
• milk – 1½ liters for malai
• cardamom – ½ to 1 teaspoon, ground or lightly crushed
• saffron – a small pinch, soaked
• rosewater – 1 teaspoon
• pistachios – 2 tablespoons, thinly sliced
• almonds – 2 tablespoons, thinly sliced

Equipment

• Wide heavy pot or Dutch oven
• Second medium pot
• Fine strainer or cheesecloth
• Slotted spoon
• Large bowl
• Spatula

Step-by-step Preparation

1. Curdle and collect chhana

   Warm the milk in a wide pot and bring it just to a gentle simmer over 10 minutes. Turn the heat low and stir in a mixture of vinegar and water bit by bit until curds separate cleanly from whey. Once separated, strain through cloth, then rinse thoroughly with cool water to remove the taste of vinegar. Gather the curds and press lightly to remove excess liquid, leaving them moist but not wet.

2. Knead and shape

   Transfer the warm curds to a board and knead until smooth and supple. Sprinkle in the semolina, a touch of flour, a pinch of salt, and a teaspoon of sugar, then continue kneading until the mixture feels satiny and cohesive, about 8 minutes. Divide into equal portions and gently press each into a smooth, crack-free disc.

3. Cook a light syrup

   In a wide pot, combine water and sugar and bring to a steady boil for a clear, lightly sticky syrup, about 5 minutes. Drop in a pinch of cardamom if you like a subtle aroma at this stage.

4. Poach the discs

   Slide the discs into the gently boiling syrup. Maintain a lively simmer and let them expand and cook through for 12 to 14 minutes, turning once with a slotted spoon. Keep space between discs so they do not stick. When done, they will feel springy yet delicate. Transfer the discs into a bowl and ladle a bit of the syrup over them to keep them moist.

5. Prepare the malai

   In a separate pot, reduce the milk over medium heat, stirring often and scraping the sides, until slightly thickened and creamy, about 20 to 25 minutes. Sweeten with the remaining sugar, add the soaked threads of saffron, and stir in the cardamom. Once the texture lightly coats a spoon, turn off the heat and perfume with rosewater.

6. Assemble

   Lift the poached discs from the syrup, let excess syrup drip away, and settle them into the warm malai. Rest to allow absorption for 15 to 20 minutes, then cool to room temperature and chill for at least 30 minutes. Garnish with sliced pistachios and almonds before serving.

Tips for Success

• Use fresh full-fat milk for a soft, creamy base.
• Add vinegar gradually; stop as soon as the whey clears.
• Knead patiently; the right texture arrives with steady effort over about 8 minutes.
• Balance aroma: a little saffron, some cardamom, and a finish of rosewater create layered fragrance without overpowering sweetness from sugar.
• Keep the syrup at a steady simmer so discs cook evenly in water and dissolved sugar.

How to Enjoy

Serve chilled so the malai clings luxuriously to each bite. Spoon extra malai into the dish and sprinkle more pistachios and almonds for texture. A light drizzle of rosewater at the table brightens the aroma. Pair with unsweetened tea to contrast the sweetness from sugar.

Storage

Refrigerate in a covered container and enjoy within 48 hours. Before serving leftovers, stir the malai and add a drop of rosewater if the aroma has softened. If the malai thickens too much, whisk in a spoon of warm milk.

FAQ

Why are my discs dense?

Over-kneading or too much binder can toughen them. Use only a little semolina and flour, knead just until smooth, and keep the simmer steady in the syrup of water and sugar.

Can I skip saffron?

Yes. Keep the aroma vivid with extra cardamom or a touch more rosewater.

How sweet should the malai be?

Start with the suggested sugar and adjust to taste; the garnish of pistachios and almonds adds balance.