Rasmalai

Bengali-origin dessert made from chhena and sweetened milk

Rasmalai

Quick Rasmalai

Ras-Malai

Ras malai (also spelled rasamalei or roshmalai) is a popular Indian subcontinent-origin dessert, traditionally associated with Bengal. It is made from soft, spongy chhena (paneer) dumplings soaked in thickened, sweetened milk that is delicately flavored with cardamom, saffron, and rose water. The dish is often garnished with pistachios, almonds, and silver vark.

Etymology and Origin

The name "ras malai" is derived from the Bengali words:

• Rosh (রস) – meaning "juice" or "essence".
• Malai (মলাই) – meaning "cream".

Mouthwatering rasmalai

The dessert originates from the Bengal region and is closely related to other Bengali sweets such as rasgulla and chhena poda. Some sources attribute the invention of modern ras malai to K.C. Das or Nobin Chandra Das, famous confectioners in Bengal.

Rasmalai yummy

Ingredients and Recipe

Ras malai consists of two main components:

• Soft chhena dumplings (similar to rasgulla).
• Thickened, flavored milk (malai).

Ingredients

For the chhena dumplings:

• 1 liter full-fat milk
• 2 tablespoons lemon juice or vinegar
• 1 teaspoon semolina (optional, for binding)
• 4 cups water
• 1 cup sugar (for boiling)

For the flavored milk (malai):

• 500 ml full-fat milk
• 1/2 cup sugar
• 1/2 teaspoon cardamom powder
• A few strands of saffron
• 1 tablespoon chopped pistachios and almonds
• 1/2 teaspoon rose water (optional)

Preparation

1. Preparing the chhena:

• Boil the milk and add lemon juice or vinegar to curdle it.
• Strain the curdled milk using a muslin cloth and wash with cold water to remove acidity.
• Squeeze out excess water and knead the chhena until smooth.
• Form into small, flat discs.

2. Cooking the chhena dumplings:

• In a large pot, boil water with sugar to create a light syrup.
• Add the chhena discs and cook for about 15 minutes until they expand.
• Remove from syrup and let them cool.

3. Preparing the malai (flavored milk):

• Heat the milk and simmer until it thickens slightly.
• Add sugar, cardamom powder, saffron, and rose water.
• Let it cool slightly before adding the chhena dumplings.

4. Assembling:

• Gently squeeze the chhena dumplings to remove excess sugar syrup.
• Soak them in the prepared malai and refrigerate for a few hours.
• Garnish with chopped nuts before serving.

Variations

Ras malai has many regional and modern variations:

• Kesar Ras Malai – Infused with additional saffron for a richer flavor.
• Pistachio Ras Malai – Made with a higher proportion of pistachios in the malai.
• Rose Ras Malai – Flavored with rose syrup and garnished with dried rose petals.
• Chocolate Ras Malai – A fusion dessert where the malai is flavored with chocolate.
• Fruit Ras Malai – Served with chopped seasonal fruits like mango, strawberries, or lychee.

Nutritional information

A typical serving (100g) of Ras Malai provides:

• Calories: ~200 kcal
• Carbohydrates: 25-30g
• Proteins: 5-7g
• Fats: 8-10g
• Sugar: 15-20g
• Calcium: 10-15% of the daily requirement.

Ras malai is a rich dessert high in sugar and fat, making it an indulgent treat. It is not typically suitable for those on low-calorie or diabetic-friendly diets.

Serving and storage

• Ras malai is served chilled and is often a part of festive meals during Diwali, Eid, and Durga Puja.
• It can be stored in the refrigerator for up to 3 days.
• Freezing is not recommended, as it can affect the texture of the chhena.

Similar desserts

Ras malai is part of a family of milk-based sweets from the Indian subcontinent, including:

• Rasgulla – Soft, spongy chhena balls cooked in sugar syrup.
• Cham cham – A similar dessert with an elongated shape.
• Basundi – Thickened milk dessert, similar to the malai component.
• Rabri – Condensed sweetened milk often served as a topping.

Gallery

• 

  Angoor Rasmalai - A variation of Rasmalai with small chhena balls soaked in saffron-flavored milk.

• 

  Bengali Rasmalai - A traditional Bengali sweet made from paneer dumplings soaked in thickened milk.

• 

  Bengali Sweet Rasmalai - Soft and spongy chhena dumplings immersed in cardamom-infused malai.

• 

  Rasmalai - A classic Indian dessert made with chhena dumplings soaked in flavored milk and garnished with nuts.

Related pages

• Bengali cuisine
• Indian sweets
• Chhena
• Rabri
• Rasgulla
• Mishti doi
• Basundi

See also

• Desserts of the Indian subcontinent
• History of sweets in India
• Milk-based desserts

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