Roshokodom

Roshokodom, named after the kadamba flower, is a larger and more luxurious version of the roshogolla. The chhana balls are shaped bigger, cooked longer in syrup, and allowed to soak until they become incredibly tender and juicy. In traditional Bengali sweet-making, roshokodom was considered a premium offering, served at religious ceremonies and wealthy households. The making process requires careful timing: cook too little and the centre stays firm, cook too long and it falls apart. At Noni Sweets, each roshokodom is hand-shaped from morning-fresh chhana, slow-cooked in sugar syrup flavoured with a touch of cardamom and rose water, and rested for several hours so every bite bursts with sweetness. The syrup is lighter than what you'd find in kalojam or gulab jamun, letting the pure chhana flavour come through. Served traditionally in a clay pot. Freshly made at Noni Sweets, delivered to Gulshan and Banani, Dhaka.

৳1,150

1kg

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