|Alternative names||Rossomalai, Roshmolai, Rasamalei|
|Place of origin||India, Bangladesh|
|Region or state||Indian subcontinent|
|Associated national cuisine||India, Bangladesh, Pakistan|
|Main ingredients||Chhena, malai, sugar|
|Variations||Comilla's rosho malai|
Ras malai or rossomalai(Bengali: রসমালাই) or Rasamalei (Odia: ରସମଲେଇ) is a dessert originating from the eastern regions of the Indian subcontinent. The dessert is called rossomalai in Bengali language, ras malai in Hindi language and Rasa Malei in Odia language . It has been described as "a rich cheesecake without a crust".
The sweet may be of Bengali origin; as claimed by K.C. Das Grandsons, it was invented by K.C. Das, but "Impossible to verify". It is also a popular dessert in Pakistan. The Sen brothers of Comilla under the "Matri Bhandar" brand also claim to be the original maker of the dessert. Bangladesh has begun the process of registering Geographical indication (GI) for Rasmalai.
Origin and etymology
It is believed to have originated somewhere in Eastern Indian subcontinent, presumably in Bangladesh, Indian states of Odisha and West Bengal region. The K.C. Das Grandsons confectioners claims that it was invented by K.C. Das, but this claim is said to be "impossible to verify".
The sweet maker "Matri Bhandar" in Comilla district in Bangladesh also claim to have created the dessert. Brothers Khanindra Sen and Manindra Sen started the Matri Bhandar brand in 1920 and the family have been producing the dessert ever since.
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.
- "Ras malai | Traditional Cheese Dessert From West Bengal | TasteAtlas". www.tasteatlas.com. Retrieved 5 September 2020.
- Ayto, John (2012). The Diner's Dictionary: Word Origins of Food and Drink. OUP Oxford. p. 301. ISBN 978-0-19-964024-9. Retrieved 22 April 2020.
- Catherine Soanes, Angus Stevenson (2003). Oxford Dictionary of English (2nd ed.). Oxford University Press. p. 1459. ISBN 0198613474.
- "| Rasmalai in Matri Bhandar". Retrieved 30 September 2020.
- "Matri Bhander's roshomalai under siege from copycats". Dhaka Tribune. 6 November 2017. Retrieved 29 September 2020.
- "Gulftimes : Rasmalai is simply the dessert to beat". m.gulf-times.com. Retrieved 2 October 2020.
- arnikatour (17 July 2019). "What Is The Secret Behind The Sweet Of Rasmalai In Bengal?". Medium. Retrieved 7 October 2020.
- Michael Krondl (2011). Sweet Invention: A History of Dessert. Chicago Review Press. pp. 71–72. ISBN 978-1-55652-954-2.
- Shavelson, Paul (2015). Flat Food, Flat Stomach: The Law of Subtraction. Post Hill Press. ISBN 978-1-61868-932-0. Retrieved 22 April 2020.
- Bashar, Reazul; bdnews24.com, Senior Correspondent. "Bangladesh moves to get GI registration for Comilla delicacy Rasmalai, textile Khadi". bdnews24.com. Retrieved 29 September 2020.
- Ayto, John (2012). ras-mal%C4%81i%20is%20the%20urdu%7CHindi The Diner's Dictionary: Word Origins of Food and Drink. OUP Oxford. p. 301. ISBN 9780199640249.
- "Gulftimes : Rasmalai is simply the dessert to beat". m.gulf-times.com. Retrieved 29 September 2020.
- Mahmud Nasir Jahangiri (2012). "Sweetmeats". In Sirajul Islam and Ahmed A. Jamal (ed.). Banglapedia: National Encyclopedia of Bangladesh (Second ed.). Asiatic Society of Bangladesh.
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