Ras malai
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| Origin | |
|---|---|
| Alternative name(s) | Rossomalai |
| Region or state | West Bengal |
| Details | |
| Course served | Dessert |
| Main ingredient(s) | Chhena, malai, sugar |
| Variations | Comilla's rosho malai |
Ras malai or rossomalai is a dessert 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] The sweet is of Bengali origin; according to K.C. Das Grandsons, it was invented by K.C. Das.[2]
Ingredients
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.[3] 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
Ras malai is believed to have originated in West Bengal. The K.C. Das Grandsons confectioners claim that it was invented by K.C. Das, but this claim is said to be "impossible to verify".[2]
See also
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References
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