Rasmalai
has been making its home in Comilla from the beginning. This traditional dessert
is very popular and famous in Bangladesh. Though Rasmalai / Rosmalai is made in
different places across the country but Comilla's Rasmalai has no comparison.
The best of them is the roshmalai of Comilla Matri Bhandar. But there are more
than hundred of shops has the same name as Matri Bhandar in Comilla district.
History:
At the
beginning of the nineteenth century, different types of sweets were made and supplied
to various families and events in Tripura by the Ghosh Community. At that time,
there was a kind of dessert served with Rosgolla, some would call it Malai
Rasgolla. Later rasgolla was made by adding milk to the pudding and dried
rasgolla in it. The name was ‘Kheerbhogh’. The original version of Rasmalai is
the Khirbhogh. Later in the thirties, small size of rasgolla began to be
submerged in milk pudding and was renamed as Rasmalai.
Traditional
and famous, this rasamalai has been making its home in Comilla from the
beginning. Two brothers, Khanindra (Khani) Sen and Manindra (Mani) Sen first
introduced to comilla and added Rasmalai in their desert business. They are
from Brahmanbaria district and they opened a shop in the Manoharpur Comilla.
Within a
few days, the reputation of the Roshomalai in the homeland spread. Rasmalai
became part of Comilla's tradition. The real Matri Bhandar dessert shop is
located in Manoharpur, Comilla. The delicious rasmalai is also available in
Bhaghwati Pera Bhandar, Shital Bhandar, Porabari, Jolojog which is also located
in Manoharpur. Every day peoples gather to buy rasamalai from these desert
shops.
On an
average the Matri Bhandar make around 200-300 kg of Rasamalai every day. Every
morning and evening, five to six milk traders supply about 400-600 liters of
milk to Matri Bhandar. Each of them supplies about 80-100 liters of milk. The worth
of daily sells of Matri Bhandar rasmalai is more than BD Taka one lac. On Thursday
and Friday it increases at one and half lac Taka.
Comilla
Rasmalai Recipe:
Rasamalai
is made with the addition of two separate desserts, these are Rasgolla and Malai.
Milk became thickened by boiling and stirring for one and half hour. The flavor
and price of roshomalai depends on the thickness of the kheer. After boiling,
around 40 kg of milk converted into 10 to 12 kg of Malai / Cream. Then the
thick malai is dropped down from the oven and mixed into sweet in a large bowl
in the form of small grains made separately. When it is cold, tasty rasmalai is
ready.
After
thickened one gem (40 kg) of milk converted into 10 to 12 kg Kheer. Then by
adding dry rasgolla with this kheer around 14 kg pure rosmalai can be made. Making
more than 14 kg does not have the real taste of rasamalai. Lots of unscrupulous
dessert shops do not use pure milk. Apart from that, the pure rasgolla is made
by mixing 50 grams of flour with one kg of curd. But the adulteration mix more
than 250 grams of flour with one kg curd. In this case there is no reason to
have a real taste of Roshomalai.
The price
of pure Rasmalai in this original dessert shop which is located in Monoharpur
is not much. It depends on the price of pure milk. In September 2019 it was
taka 260.
However,
because of Rasmalai's fame and taste, quality and tradition, it is losing
adulthood in the contaminated and fake crowd. Now many shops around Comilla
sell rasamalai under the name of the Matri Bhandar. But there is no branch of
original Matri Bhandar. There are many sweet shops located on the
Dhaka-Chittagong highway adding words like Comillar, Comilla, Adee, Khati, Maa,
New, etc. before the ‘Matri Bhandar / Vandar/ Vander’. People are being
deceived by selling adulterated rasmalai using the name of the Matri Bhandar
and the reputation of original Rasmalai of Comilla is wasted.
See the below map ti find out the original location and address of Matri Bhandar, Monohorpur, Cumilla.
See the below map ti find out the original location and address of Matri Bhandar, Monohorpur, Cumilla.
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