Ras malai

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Ras malai
Ras Malai 2.JPG
Alternative names ରସ ମଲାଈ, রসমালাই, रस मलाई, رس ملائی
Course Dessert
Region or state West Bengal
Associated national cuisine Indian, Pakistani, Bangladeshi
Main ingredients Chhena, malai, sugar
Variations Comilla's rosho malai
Cookbook: Ras malai  Media: Ras malai

Ras malai or Rossomalai is a sweetmeat consumed mainly in India, as well as in Pakistan and Bangladesh. The name ras malai comes from two words in Hindi: ras, meaning "juice", and malai, meaning "cream". It has been described as "a rich cheesecake without a crust.[1] This dish was invented by the Bengali sweetmeat confectioner and businessman K.C. Das[2] in the year 1930.[3][4][5][6]

Ingredients[edit]

Ras malai consists of sugary white cream, or yellow-coloured (flattened) balls of chhana soaked in malai (clotted cream) flavoured with cardamom. It is cooked in sugar syrup and milk with saffron pistachios and kheer as stuffing.[7] Homemade ras malai is usually made from powdered milk, all-purpose flour, baking powder and oil, which are kneaded to form a dough, moulded into balls, and dropped into simmering milk cream.

Origin[edit]

Ras malai is believed to have originated in West Bengal and was invented by K.C. Das in the year 1930.[8][9] It is one of the most famous desserts in that region[10] and is based on the Rossogolla, which was invented by K.C. Das's[11][12] father Nobin Chandra Das in the year 1868.[13]

See also[edit]

References[edit]

External links[edit]