Ras malai
 | |
| Alternative names | Rossomalai |
|---|---|
| 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 dessert originating from the Indian Subcontinent. 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
References
- ↑ Catherine Soanes, Angus Stevenson (2003). Oxford Dictionary of English (2nd ed.). Oxford University Press. p. 1459. ISBN 0198613474.
- 1 2 Michael Krondl (2011). Sweet Invention: A History of Dessert. Chicago Review Press. pp. 71–72. ISBN 978-1-55652-954-2.
- ↑ "About.com on Ras Malai". About.com. Retrieved 2006-11-06.
