|Alternative names||Rossomalai, Roshmolai|
|Region or state||Bengal|
|Associated national cuisine||Bangladesh, India, Pakistan|
|Created by||K. C. Das|
|Main ingredients||chhana, malai, sugar|
Ras malai, also known as Rossomalai (rōśomālāi), is a Bengali dessert. It has been described as "a rich cheesecake without a crust". It is considered to be a variation of the rasgulla in which syrup is replaced with thick milk.
Origin and etymology
The name ras-malāi is the Hindi cognate which comes from two Bengali words: rōś, meaning "juice", and molai, meaning "cream". The latter is said to have entered the Bengali language through the Persian word "balai", meaning cream of milk.
Ras malai consists of flattened balls of chhana soaked in malai (clotted cream) flavoured with cardamom. Milk is boiled and a bit of vinegar or lime juice is added to split it. The whey is discarded and the milk solids are drained, cooled and kneaded into a dough. The dough is divided into small balls and the balls are cooked in hot water with a bit of rose water added. The balls are then cooked in milk with saffron, pistachios and kheer as stuffing.[better source needed].
- Michael Krondl (2011). Sweet Invention: A History of Dessert. Chicago Review Press. pp. 71–72. ISBN 978-1-55652-954-2.
- Catherine Soanes, Angus Stevenson (2003). Oxford Dictionary of English (2nd ed.). Oxford University Press. p. 1459. ISBN 0198613474.
- Mahmud Nasir Jahangiri (2012). "Sweetmeats". In Sirajul Islam and Ahmed A. Jamal (ed.). Banglapedia: National Encyclopedia of Bangladesh (Second ed.). Asiatic Society of Bangladesh.
- "About.com on Ras Malai". About.com. Retrieved 6 November 2006.
- Neelam Batra. 1,000 Indian Recipes. Wiley Publishing Inc.,New York. p. 101. ISBN 978-0-7645-1972-7. Retrieved 29 August 2018.
- Gurdip Kohli Punj. "Soft Angoori Rasmalai". livingfoodz.com. Retrieved 29 August 2018.
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