The Famous Rasmalai of Comilla

 

The Famous Rasmalai of Comilla

Rasmalai:

A popular sweet food of Bangladesh, India, Pakistan, Nepal in South Asia. Rasmalai is made by soaking small sized rasgolla in sugar syrup and pouring thick sweetened milk on it. Bengali is the place of origin of Rasmalai. Rasmalai in Comilla, Bangladesh and Kolkata, India are very famous.

 

Naming source:

The original inventor of Rasmalai was the Ghosh community of the Indian state of Tripura. In the early nineteenth century, they supplied a variety of sweets on demand at various occasions. At that time there was a kind of delicious dessert coated with Malaikari with Rasgolla. Some people called this sweet Malai Rasgolla. Later, milk was made from milk and dried rasgolla was made by dipping dried rasgolla in it. Which is called kshirbhog or rasmalai sweet. This Kshirbhoga is now known as Rasmalai. At one point these sweets were cut into small pieces and dipped in milk and served as rasmalai.

 

History:

 In the early nineteenth century, the Ghosh community of the state of Tripura, i.e. Comilla, made a condensed milk and made a small confection by soaking a small amount of dried ‘bhog’ or rasgolla in it. Gradually this kshirbhoga became known as Rasmalai. In 1930, this traditional and famous Rasmalai was sold in a shop called Matrubhandar in Manoharpur, Comilla. Two brothers named Khanindro Sen and Manindro Sen started making and selling Rasmalai. In a very short time, the fame of Rasmalai spread everywhere. Became part of the heritage of Comilla. At present Shankar Sen manages this Matribhandar.

 

Recipe:

To make Rasmalai per kg, 2 kg milk, 2 cups sugar, half a cup of condensed milk, 1 teaspoon cornflower, 2 teaspoons rose water, half a teaspoon cardamom powder, rasgolla or any kind of sweet ‌ half a kg.

 

The process of making rasmalai:

The artisans of Comilla say that the process of making traditional Rasmalai is very easy. If one ounce of milk is boiled in a pan or pan for two hours, it thickens to produce 13/14 kg of milk. The yeast is made into small lumps or rasgolla with some amount of flour with the milk obtained from its milk. This cocoon can be made with one quart of flour in one kg of lamb. Uttam Dey, an artisan of Matrubhandar, said that one ounce of milk can be used to make thick milk and 14 kg of rasmalai can be made with small lumps or dried rasgolla. If you make more than this in one ounce of milk, the real taste of Rasmalai will no longer exist. '

 

 

Price:

The price of 1 kg of Rasmalai in Matrubhandar is 260 rupees and the price of 1 plate of Rasmalai is 50 rupees.

 

Location:

 

Comilla Kandirpar Manoharpur Matrubhandar, Bhagwati, Kandirpar Jal Yoga, Janis, Porabari, Police Line Piyasa, Jhautlara Amrit Suites, Piyasa sweet shops Rasmalai, other sweets and yogurt are available. But if you want to get the best and delicious Rasmalai, you have to come to the Matrubhandar, Bhagwati shop located in Manoharpur. Matrubhandar has an additional name in the Rasmalai shop in Comilla. There is no glamor in these shops of Anmala Kanache Rasmalai in Manoharpur, Comilla. Most stores do not even have seating. However, there are 5/6 seats for sitting and eating in 2/1 shops.

 

International recognition:

The member countries are bound by a 1994 agreement of the World Trade Organization. Through which each country has the right to register through the Geographical Indications Act to establish ownership over the goods, materials and knowledge produced in its territory. However, after not paying attention for a long time, in 2013, the government of Bangladesh enacted the Geographical Indications Products (Registration and Protection) Act. Rules were formulated in 2015 under that law. Comilla Deputy Commissioner. Jahangir Alam said a decision has been taken to register Rasmalai and Khadi, two well-known products of Bangladesh, as Geographical Indication (GI) products in Comilla.