Roshomalai (rasmalai)

Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again!

Today I am sharing the recipe of a popular Indian dessert called Rasmalai or Roshomalai as we call it in Bengali. The main ingredient of this recipe is milk. This is basically rasgulla in thickened milk instead of syrup. However, the procedure followed by people to prepare this dessert may vary slightly.

So, today I will share my recipe of making Roshomalai. I would suggest you to follow my recipe for once and I am sure you will love its taste. Do comment about your experience in the comment section.

Now lets quickly go through the detailed recipe for making Roshomalai.


For making rasgulla:

Chhena from 1.5 lt milk

All purpose flour/Maida 1.5 tsp or as required

Sugar 1 cup

Water 4 cup

For making malai:

Milk 1 lt

Condensed Milk ½ cup

Saffron strands 12 to 15


  • Take the chhena in a flat bottom plate and knead it. Add maida little by little while kneading the chhena. Keep kneading until you get a very fine texture of the chhena.
  •  Now divide the chhena dough into small portions.
  • Take one of these portions at a time and give it the shape of a Peda. This way shape all the portions and keep ready
  • Now take the sugar in a deep bottom vessel and add the water into it. Place the vessel at high flame and keep stirring until all the sugar gets dissolved and the syrup starts boiling
  • Once the syrup starts boiling, gently add the chhena portions one by one into the syrup
  • Cover and cook the rasgullas for about 12 to 15 minutes. By this time the rasgullas will become double of its original size.
  • Now take out the rasgullas from the syrup and keep aside
  • Take the milk in a heavy bottom vessel and place the vessel at high flame.
  • Once the milk starts boiling take out about 4 tbsp of milk in a bowl. Add the saffron strands to the bowl of milk after it has cooled down a little
  • Keep on boiling the rest of the milk with occasional stirring.
  • Once the milk has reduced to, a little less than ½ of its original volume, add the condensed milk and stir and mix well.
  • Keep on boiling the milk for another 5 minutes at medium flames and then add the saffron infused milk into it. Give it a good stir and then switch off the flames. Let the milk cool down until warm
  • Now take the rasgullas in a serving bowl or plate and add the warm milk to it.
  • You can top it with some chopped dry fruits of your choice. My family like to take it without nuts so I did not add them.
  • Rasmalai is ready to be served. Enjoy delicious rasmalai with your falimy and guests.
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Fruit parfait

Hello my dear friends and fellows! Welcome back to my space Dish of Delight once again!
Fruit Parfait is a healthy dessert where you can enjoy the goodness of fruits along with curd.
To make this dessert you can include any fruit of your choice. I have used few seasonal fruits of my choice. You can also add on a scoop of ice cream to enhance its taste.
So, let’s take a look at the recipe for making Fruit Parfait


Curd 1 cup
Honey 1/4th cup or as per taste
Fruits as per your choice ( I’ve used banana, mango, pomegranate and apple), chopped to small pieces
Walnut chopped 2 tbsp
Cashews chopped 2 tbsp
Melon seeds 2 tbsp
Oats 2 tbsp

You can also use almonds, pistachios or any nuts of your choice


• Take the curd in a mixing bowl, add honey as per your taste and mix well. Refrigerate this curd mixture for minimum 1 hour
• In another mixing bowl, take the chopped nuts, melon seeds, oats, about 2 tsp honey and mix well
• Microwave this mixture for 2 minutes. Mix one more time and microwave for 1 more minute.
• Take a beer mug or coffee mug, pour a little, chilled curd mixture to make the first layer, followed by a layer of nuts mixture and then a layer of fruit mixture.
• Repeat this sequence twice or thrice as per the size of the glass. The top most layer should be of fruits.
• Top it with a little more honey. You can also top it with a scoop of ice cream of your favourite flavour and enjoy.
• Fruit parfait is ready to be served. Enjoy it with your family.

Chhena poda

Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again!
Chhena Poda is a popular dessert of Odisha. It is basically a cake made of chhena. To make this chhena cake, baking is done for a comparatively longer period of time than baking a simple cake, until the sides of the cake turns dark brown to give a burnt look. This delicious dessert has a very simple recipe and requires just few ingredients.
This recipe for Chhena Poda was requested by my dear fellow blogger Krishna. Krishna have shared some beautiful articles on spirituality through her blog. I would suggest you to visit her space to enjoy some beautiful articles.
So, let’s quickly take a look at the recipe for making Chhena Poda.


Milk 1.5 liters
Semolina/rava/sooji 3 tbsp
Cashew nuts chopped 3 – 4 tbsp ( you can also use almonds and raisins as per your choice)
Juice of 1 and ½ lemon
Sugar as per taste
Ghee 1 tbsp + a little bit for brushing the cake tin

Chheda Poda


• Take milk in a deep vessel and bring it to a boil at medium high flames
• Once milk starts boiling, reduce the flames to low and add the lemon juice little by little with stirring
• Keep on doing this until the milk coagulated to form chhena
• Now strain out the milk solids from its liquid. Keep ½ a cup of this liquid separately for later use in this recipe before discarding the rest. Do not let the chhena cool down.
• Do not squeeze out the excess liquid from the chhena or keep it hanged to separate out excess moisture from it. In this recipe the chhena should retain some moisture into itself
• Now take the hot chhena into a mixing bowl, add sugar, semolina and roughly mix with the help of a spoon
• Add ghee and mix with the help of your hands to get an even texture of the chhena mixture without any lumps
• Add the milk separated liquid little by little and keep on mixing with your hands. Keep on mixing this liquid until the final consistency of the batter resembles to that of a cup cake batter.
• Add chopped nuts and mix well.
• Spread some salt or sand into a heavy bottomed cooking vessel and place it on medium flames. Cover and pre heat it for about 5 to 7 minutes
• Brush a little ghee on a cake tray, place a parchment paper on it and again brush a little more ghee on it
• Pour the chhena mixture into the cake tray and press lightly on its surface to get it evenly spread
• Now, once the vessel is pre heated, place a steel lid or small stand, whichever available, into the vessel
• Place the cake tray on the stand and cover the vessel. Bake it for 45 to 50 minutes at low flames or until you see the edges of the cake becomes dark brown in colour
• Move the cake tin from heat and let it cool down completely
• Transfer chhena Poda to a plate and cut it into pieces of desired shape and serve.

Vermicelli Pudding ( Shimui er Payesh)

Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again!
Vermicelli pudding or Sevai kheer or Shimui er payesh, with whichever name you may choose to call it, is a mouthwatering dessert quite popular in the Indian subcontinent. It is a dessert which is too easy to make. Preparation of this delicious dessert requires only few ingredients and minimum labor.
So, lets quickly take a look at the recipe for making Vermicelli Pudding or Shimui er Payesh.


Milk 1 litre
Vermicelli/sevai/shimui 200 gm
Bay leaf 1
Cardamom 4 or 5 crushed or ½ tsp powdered
Sugar as per taste
Ghee 1 tbsp

Shimui er Payesh


• Heat ghee in a kadhai at medium low flames. Once heated, add the vermicelli and roast it until it turns dark golden in colour
• Once roasted, transfer the vermicelli to a plate or tray
• Add milk to the kadhai and bring it to a boil at medium high flames.
• Once the milk starts boiling, reduce the flames to medium low and add bay leaf and cardamom. Stir well
• Keep on boiling the milk until it gets reduced to ½ of its original volume with occasional stirring.
• Once the milk has reduced, add the roasted vermicelli and stir and mix well with the milk. Cook it for about 5 minutes or until the vermicelli gets cooked
• After 5 minutes add sugar and stir and mix well. Cook for another 2 minutes or until the sugar melts.
• After 2 minutes switch off the flames. Vermicelli pudding or Shimui er payesh is ready to be served. Serve it warm and enjoy.

Carrot Patishapta

Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again!
In my early post I have shared the recipe for making Patishapta Pithe with Kheer. Today I am sharing the recipe for making Carrot Patishapta i.e Patishapta Pithe with carrot filling. These bengali desserts were originally made with the coconut filling but later on people started making it with kheer fillings. Nowadays, Patishaptas are made with variety of fillings as per their choices.
So, today I chose carrots for making the filling for these wonderful bengali dessert Patishapta. Try it out at your kitchen and I can say that you will love these.
Let’s take a look at the recipe for making Carrot Patishapta.


For making the crepe batter:

All purpose flour or Maida 2 and 3/4th of a cup
Semolina or sooji or rava 1/4th of a cup
Rice flour 1/4th of a cup
Dates palm jaggery or sugar as per taste ( I have used dates palm jaggery)
Salt about 1 pinch
Milk 350 to 400 ml

For making the filling mixture:

Carrot 400 gm grated
Khoya or milk solids 200 gm grated
Sugar as per taste
Cardamom 3 or 4 crushed or ½ tsp powdered
Milk ½ cup
Ghee 2 tbsp

( here 1 cup = 120 ml )


• In a large mixing bowl, take all purpose flour, semolina, rice flower, salt and mix well
• Then add milk little by little along with constant mixing until the batter consistency is such that it is neither to thin nor too thick, somewhat like a pancake batter
• Add jaggery and again mix well until the jaggery melts and evenly mixes with the batter. Now cover the batter and rest it for about an hour
• Heat a non stick pan at medium flames. Once heated, add ghee and let it heat
• Then, add the grated carrots and stir and cook for a minute and then cover and cook for 1 or 2 minutes
• Remove cover, add the sugar and mix well. On adding sugar the carrots will release lots of juices
• Now increase the flames to medium high and cook the carrots uncovered with occasional stirring, until most of the juices evaporates
• Once most of the juices of the carrots have evaporated, add milk and mix well. Reduce the flames to medium low and cover and cook for 3 to 5 minutes
• Then open cover, stir well and then add the grated khoya. Stir and mix well
• Keep on stirring and mixing the mixture until the khoya melts and evenly mixes with the carrots and it stops sticking to the pan. Do not make the mixture too dry
• At this stage switch of the flames and transfer the mixture into a bowl or plate
• Now check the consistency of the batter if its too thick add a little more milk to bring to the right consistency like that of a pancake batter
• Place a nonstick pan or tawa on medium flames and let heat. Once it is heated, brush a thin layer of oil on it and drop in a small ladle full of the batter at a centre of the pan
• With the back of the ladle spread the batter to make a small thin circular disc shape. Wait for few seconds or until the crepe is 70% cooked, and then place the carrot mixture on on side of the crepe
• Start folding the crepe from the side containing the carrot mixture to make a roll. Once rolled, transfer the roll to a tray or plate
• One Carrot Patishapta is done. Follow the same process to make all the patishaptas
• Let these cool down completely and the enjoy Carrot Patishapta with your family.

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