Pohela Boishakh Chocolate Rosomalai: A Rich and Festive Fusion Sweet

Did you ever wish for something new yet comforting at festive moments? Bengali New Year or Pohela Boishakh is all about celebration, color, and above all, sweets. While the traditional rosomalai is close to every Bengali's heart, a dash of chocolate only makes it more tempting. The blend of the old-fashioned chhena dumplings with rich chocolate milk syrup is a contemporary spin on an age-old favorite.

Homes are filled with the sweet scent of fresh mishti every year, and families come together to enjoy the festive atmosphere over plates of savory desserts. Whether mishti doi, sondesh, or the time-honored rosomalai, no occasion seems complete without them. Why not do something new this year? Chocolate Rosomalai introduces an original take with one that mingles tradition and a touch of modernity. It's decadent, rich, and ideal for those who have a liking for both chocolate and classic Bengali sweets. Here's all you need to know to prepare this dish at home.

Recipe for Pohela Boishakh Chocolate Rosomalai

Ingredients:

For the Chhena (Cottage Cheese) Balls:

• 1 liter full-fat milk
• 2 tbsp lemon juice or vinegar
• 1 tsp cornflour
• 4 cups water
• 1 cup sugar

For the Chocolate Syrup:

• 2 cups full-fat milk
• 3 tbsp condensed milk
• 1 tbsp cocoa powder
• 1/2 cup dark chocolate (grated or melted)
• 1/4 tsp powder cardamom
• 1 tsp chopped nuts (almonds, pistachio)
• 1 tsp rose water

Method:

1. Boil the milk, then curdle with lemon juice or vinegar.
2. Strain with a muslin cloth and rinse with cold water.
3. Remove excess moisture and knead to a smooth consistency.
4. Add cornflour, then shape into chhena balls.
5. In the meantime, heat water and sugar in a pan to make a sugar syrup.
6. When boiling, add the chhena balls and cook until they double in volume.
7. Remove and cool.
8. For the chocolate syrup, warm milk in a pan, add condensed milk, cocoa powder, and dark chocolate.
9. Mix well until the chocolate dissolves completely.
10. Add cardamom powder and rose water for an aromatic flavor.
11. Squeeze out excess syrup from the cooked chhena balls gently and drop them into the warm chocolate milk.
12. Soak for at least an hour.
13. Garnish with chopped nuts and serve chilled.

3 Tips to Prepare Pohela Boishakh Chocolate Rosomalai

Use Full-fat Milk to Prepare Chhena

You can only make soft and spongy chhena using full-fat milk. Toned or skimmed milk won't yield the same level of richness. The milk must be fresh at all times since packaged or stale milk won't curdle properly.

Reaching the Perfect Balance of Chocolate

The secret to an excellent fusion dessert is not letting the chocolate overwhelm the dish. Use high-quality dark chocolate, but do not thicken the syrup too much. A little thinner consistency allows the chhena to absorb all the flavors.

Let It Rest for Maximum Indulgence

Rosomalai always tastes better when it has soaked sufficiently in syrup. Leave the chocolate rosomalai to rest for a minimum of 3-4 hours in the refrigerator prior to serving. This makes the flavors blend so nicely.

5 Other Sweets You Can Prepare for Pohela Boishakh

Mango Sandesh

Sandesh, a classic Bengali dessert, receives a summer flavor boost with fresh mango pulp. It's soft, slightly sweet, and ideal for summer festivities.

Mishti Doi

Caramelised sugar sweetened yogurt is made by mixing it with thick curd. Serve it chilled to make it a festive hit.

Patishapta

These crepe-like thin sweets are filled with a combination of coconut, jaggery, and khoya, and are a tasty festive treat.

Kacha Golla

A light version of chhena sweets, kacha golla is a melt-in-the-mouth soft sweet with very little sugar and cardamom flavor.

Chhanar Payesh

A creamy, rich dessert in which chhena bits are simmered in sweetened, condensed milk with nuts and saffron for an opulent touch.