Ras malai

Ras malai, also known as rossomalai, is a delectable dessert that originates from the eastern regions of the Indian subcontinent, particularly Bengal. The name "ras malai" is derived from the Hindi words "rosh" meaning "juice" and "malai" meaning "cream." Imagine it as a rich, crustless cheesecake that simply melts in your mouth.

Many believe ras malai originated in Eastern India, with some attributing its creation to K.C. Das, a renowned confectioner. The dessert is crafted by soaking soft, flattened balls of chhena (a type of Indian cottage cheese) in malai (clotted cream) that is delicately flavored with cardamom.

Here’s how it’s made: First, milk is boiled and then curdled using vinegar or lime juice. The resulting whey is discarded, and the milk solids are kneaded into a dough. This dough is then shaped into small balls and cooked in a hot water bath infused with rose water. Once cooked, these balls are soaked in a creamy milk mixture that is flavored with saffron and garnished with pistachios, and sometimes kheer (a type of rice pudding).

Different regions have their own variations of ras malai. For instance, in places like Dhaka and Rangpur, you might find versions that resemble rasgullas. The dessert also enjoys popularity in Pakistan.