Whether at the end of a big feast or with good news, sweet items are constant for Bangladesh people.
Delicious looking Golapjam and spongy Roshmalai are two items that might top the list for many sweet tooths. While buying is the go-to option for most, these two items can easily be prepared at home with authentic taste.
Make the dough first
As we are making two different recipes, taking the ingredients of the dough in that proportion.
- Powder milk 3 cups
- 2 Eggs
- Ghee (clarified butter)
- Baking soda
- Beat the eggs together for a while with 4 teaspoons of Ghee.
- Mix 3 pinches of baking soda in the powder milk.
- Mix the beaten eggs gradually in the powder milk until you get a texture like bread dough.
- Set them aside, dividing them into two parts- one for Golapjam, the other for Roshomalai.
Step 1: Take a little dough in the palms of your hands and make a round shape nearly like a standard size Narikel Naru.
Step 2: Deep fry the balls with vegetable oil on a low flame. Stir after a while and keep frying until it is reddish-brown.
Step 3: Make the syrup in another pan while frying. Take 1.5 cups of sugar and 1 cup of water in a pan and boil in medium heat. Add 1 pinch of Saffron (optional) for colour and fragrance.
Step 4: Add the fried balls to the hot syrup and turn the heat off.
Step 5: Give 2 hours to set the balls in syrup covering the bowl.
Step 6: Ready to serve when it absorbs the syrup nicely.
Step 1: Take a large pinch of dough in the palms of your hands and make a round shape. Set the little balls aside.
Step 2: Take 500 ml milk in a pan with 1 cup of sugar and keep boiling until it turns in half.
Step 3: Add 1 cup of condensed milk or 3 tablespoons of powder milk for an extra texture. If you go for the powder milk you will need to mix that with sugar and liquid milk in step 2.
Step 4: Add the little balls to the mixture and boil for nearly 10 minutes on medium-low heat.
Step 5: Turn off the heat, and it is ready to serve. Also, can be served chilled keeping in the refrigerator for an hour after cooling down.