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Ras malai

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(Redirected fromRoshmolai)

Dessert from Bengal

Ras malai

Alternative names	Rossomalai, roshmolai, rasamalei
Course	Dessert
Place of origin	Bangladesh India (West Bengal)
Region or state	Bengal,South Asia
Associatedcuisine	India,Bangladesh,Pakistan
Serving temperature	Cold
Main ingredients	Chhena,malai,saffron, sugar
Variations	Comilla's roshomalai, Kolkata's roshomalai
Similar dishes	Rasgulla,paskha
Cookbook: Rasmalai Media: Ras malai

Ras malai, also known asrasamalei, orroshmalai, is adessert that originated in theBengal region of theIndian subcontinent.^[1] The dessert is calledroshmalai inBengali,^[2]ras malai inHindi,^[3] andrasa malei inOdia.^[4] It is popular in India, Bangladesh and Pakistan.^[5]

Origin and etymology

A Bengali advertisement of "Rasmalai" in February 1932 by Das grandsons claimed it as their invention

The original term for ras malai is "rosh malai (Bengali: রস মালাই) which derived from theClassical Bengali word "rosho malai" with the same meaning.

The term is a combination of the Bengali wordrosh, (Bengali: রস) which means sap, and theHindustani wordmalai, (Hindi:मलाई,Urdu:ملائی) which means clotted cream, hence the name: sweetsap of clotted cream.^[3]

The sweet allegedly became popular when the Sen brothers openedMatri Bhandar in 1930 and shared their ancestral recipe atTipperah district (nowComilla,Bangladesh) of theBengal Province, which has been granted ageographical indication (GI) in Bangladesh.^[6]^[7] Soon in the mid-20th century, ras malai became a regionally popular sweet acrossSouth Asia, spreading beyond Bengal. Other variations include Ras Malai ofKolkata byK. C Das.^[8]

The Sen brothers of Comilla operating under theMatri Bhandar brand claim to be the original maker of the dessert. This is disputed byK.C. Das Grandsons, who claim that it was invented by K.C. Das in Kolkata.^[9]^[10]

Process

Ras malai consists of flattened balls ofchhena soaked in malai.Milk is boiled and a small amount oflemon juice is added to curdle it. Thewhey is discarded and the chhena is drained, cooled and kneaded into a dough. The dough is divided into small balls, and the balls are cooked in a sugar-water mix. The balls are then soaked in milk mixed withsaffron,pistachios,rose water,cardamom, or a combination of those flavourings.^[11]

Variations

Different types of ras malai can be found in different areas such Rasmanjuri ofRangpur Division. InDhaka andRangpur, the ras malais are similar in shape to therasgullas,^[12] and round discs.

References

^"The interesting story of the origin of Rasmalai, The Times of India". Retrieved20 April 2024.
^"Ras malai: Traditional Cheese Dessert From West Bengal".TasteAtlas. Retrieved5 September 2020.
^^a ^bAyto, John (2012).The Diner's Dictionary: Word Origins of Food and Drink. OUP Oxford. p. 301.ISBN 978-0-19-964024-9. Retrieved22 April 2020.
^"Odia Treat for Amit Shah & Other Dignitaries at Naveen Niwas |". 28 February 2020.
^Shavelson, Paul (2015).Flat Food, Flat Stomach: The Law of Subtraction. Post Hill Press.ISBN 978-1-61868-932-0. Retrieved22 April 2020.
^"Geographic Indication – BFTI". Retrieved26 March 2024.
^"Fame of Matri Bhandar's Roshmalai continues".
^"Ras Malai - A Milk based Dessert of India". 25 June 2012.
^"Matri Bhander's roshomalai under siege from copycats".Dhaka Tribune. 6 November 2017. Retrieved29 September 2020.
^Michael Krondl (2011).Sweet Invention: A History of Dessert. Chicago Review Press. pp. 71–72.ISBN 978-1-55652-954-2.
^"Rasmalai is simply the dessert to beat".Gulf Times. 19 October 2017. Retrieved2 October 2020.
^Mahmud Nasir Jahangiri (2012)."Sweetmeats". In Sirajul Islam and Ahmed A. Jamal (ed.).Banglapedia: National Encyclopedia of Bangladesh (Second ed.).Asiatic Society of Bangladesh.

External links

Wikimedia Commons has media related toRasmalai.

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Indian dishes

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South

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Other	Aavakaaya Adhirasam Ariselu Bhaji Chicken 65 Chitranna Curd rice Dahi chutney Dopiaza Dosa Fish moolie Idli Injipuli Jigarthanda Kaalan Kakinada Kaja Kanji Koottu Kuzhambu Murukku Pachadi Palathalikalu Paniyaram Parotta Paruppusilli Pesarattu Payasam Pootharekulu Pongal Ponganalu Poriyal Pulihora Rasam Rice and curry Sakinalu Sambar Sevai Ulava charu Upma Uttapam Vada

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