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Rosh kodom
রসকদম (roshkodom): Rajshahi's little syrup-soaked chhana balls in a khoa shell rolled in poppy seeds
Named after the round, spiky flowers of the kadam tree that bloom in the monsoon, rosh kodom is a sweet within a sweet, made by the confectioners of Rajshahi and the northern districts for weddings and festivals. At its heart is a tiny rasgulla, soft and juicy from the syrup, which is drained and wrapped in a firm shell of sweetened khoa and then rolled in white poppy seeds, giving the knobbly look of the flower. Biting in, you get a dry, crumbly coat, a nutty crunch of poppy and a burst of syrup in the middle. Wrapping wet rasgullas is where it falls apart, so drain and pat the cores well or the khoa slides off. Chef's tip: the quick khoa here, made with milk powder, is easier than reducing litres of milk and gives a very similar fudgy shell.
- Total time
- 105 min
- Difficulty
- hard
- Serves
- 8
Ingredients
For the rasgulla cores
- 4 ¼ cups full-fat milk
- 2 tbsp lemon juicemixed with 2 tbsp water
- 9 oz sugar
- 4 ¼ cups water
For the khoa shell
- 1 tbsp ghee
- ½ cup whole milk
- 7 oz full-fat milk powder
- 2 ⅛ oz caster sugar
- 1 /4 tsp ground cardamom
To coat
- 4 tbsp white poppy seeds
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Method
0/8 doneStep 1: Bring 4 ¼ cups full-fat milk to the boil, take off the heat for 1 minute and add 2 tbsp lemon juice gradually until the curds separate.
10 minStep 2: Drain through muslin, rinse with cold water, squeeze and hang for 30 minutes.
30 minStep 3: Knead the chhana for 8 minutes until smooth and slightly greasy, then roll into 16 small, crack-free balls about 2 cm wide.
8 minStep 4: Bring 9 oz sugar and 4 ¼ cups water to a rolling boil, add the balls, cover and boil for 15 minutes until doubled and spongy. Cool in the syrup.
15 minStep 5: For the khoa, melt 1 tbsp ghee in a non-stick pan over a low heat, add ½ cup whole milk and 7 oz full-fat milk powder and stir constantly for 6–8 minutes until it forms a soft dough that leaves the sides of the pan. Take off the heat and mix in 2 ⅛ oz caster sugar and 1 /4 tsp ground cardamom; cool until warm.
10 minStep 6: Lift the rasgullas out of the syrup, squeeze each very gently and pat dry on kitchen paper.
5 minStep 7: Flatten a walnut-sized piece of khoa in your palm, wrap it around a rasgulla and roll into a smooth ball. Repeat.
15 minStep 8: Roll each ball in 4 tbsp white poppy seeds until coated, then chill for 30 minutes before serving.
5 min
Nutrition per serving
- Calories
- 300 kcal
- Protein
- 10 g
- Carbs
- 38 g
- Fat
- 12 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does rosh kodom take?
- About 105 minutes in total: 60 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of full-fat milk?
- Oat, soy or almond milk, same amount (use unsweetened for savoury dishes).
- What can I use instead of lemon juice?
- Lime juice, same amount.
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