Around 1930 Matri Bhandar was established in Manoharpur of Comilla city. Shital Bhandar and Bhagwati Pera Bhandar were also established in that year. Comilla Sweets Bhandar was established in 1950. They are the ones who started making chick sweets. Then Rasmalai changed shape. Basically, the reputation of Comilla’s Rasmalai spread from these four institutions.
Alekharchar on Dhaka-Chittagong highway. If you look on both sides of this part of the highway, you will see several Matrabhandar shops. Most of these sweet shops are fake Matr Bhandar shops.
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.
