Ras malai

Ras malai or rossomalai (Bengali: রসমালাই) or rasamalei (Odia: ରସମଲେଇ) is a dessert originating from the Indian subcontinent. The dessert is called rossomalai in Bengali language,[1] ras malai in Urdu and Hindi[2] and rasa malei in Odia.[3]

Ras Malai
Rossomalai
Alternative namesRossomalai, Roshmolai, Rasamalei
CourseDessert
Place of originIndia, Bangladesh
Region or stateIndian subcontinent
Associated national cuisineIndia, Bangladesh
Serving temperatureCold
Main ingredientsChhena, malai, sugar
VariationsComilla's rosho malai
Similar dishesRasgulla

Though ras malai is made in different places, of them Comilla District in Bangladesh[4][5] and Kolkata in Indian state of West Bengal[6] are known prominently.

The sweet may be of Bengali origin; as claimed by K.C. Das Grandsons, it was invented by K.C. Das, but "Impossible to verify".[7] It is also a popular dessert in Pakistan.[8] The Sen brothers of Comilla under the "Matri Bhandar" brand also claim to be the original maker of the dessert.[5] Bangladesh has begun the process of registering Geographical indication (GI) for rasmalai.[9]

Origin and etymology

It is believed to have originated somewhere in the Indian subcontinent, presumably in Bangladesh, Indian states of Odisha and West Bengal region.[10] The K.C. Das Grandsons confectioners claims that it was invented by K.C. Das, but this claim is said to be "impossible to verify".[7]

The sweet maker "Matri Bhandar" in Comilla district in Bangladesh also claim to have created the dessert. Brothers Khanindra Sen and Manindra Sen started the Matri Bhandar brand in 1920 and the family have been producing the dessert ever since.[9]

According to The Diner's Dictionary: Word Origins of Food and Drink published by Oxford University Press "The term comes from Hindi raś 'juice', and malai 'cream'.[2]

Ingredients

Ras malai consists of flattened balls of chhana soaked in malai (clotted cream) flavoured with cardamom. Milk is boiled and a bit of vinegar or lime juice is added to split it. The whey is discarded and the milk solids are drained, cooled and kneaded into a dough. The dough is divided into small balls and the balls are cooked in hot water with a bit of rose water added. The balls are then cooked in milk with saffron, pistachios and kheer as stuffing.[6]

Variations
Ras malai dessert

Various types of ras malai can be found in different areas. In Dhaka and Rangpur, the ras malais are similar in shape to the rasgullas.[11]

See also

References
  1. "Ras malai | Traditional Cheese Dessert From West Bengal". TasteAtlas. Retrieved 5 September 2020.
  2. Ayto, John (2012). The Diner's Dictionary: Word Origins of Food and Drink. OUP Oxford. p. 301. ISBN 978-0-19-964024-9.
  3. https://ommcomnews.com/odisha-news/odia-treat-for-amit-shah-other-dignitaries-at-naveen-niwas/amp
  4. "| Rasmalai in Matri Bhandar". Retrieved 30 September 2020.
  5. "Matri Bhander's roshomalai under siege from copycats". Dhaka Tribune. 6 November 2017. Retrieved 29 September 2020.
  6. "Rasmalai is simply the dessert to beat". Gulf Times. 19 October 2017. Retrieved 2 October 2020.
  7. Michael Krondl (2011). Sweet Invention: A History of Dessert. Chicago Review Press. pp. 71–72. ISBN 978-1-55652-954-2.
  8. Shavelson, Paul (2015). Flat Food, Flat Stomach: The Law of Subtraction. Post Hill Press. ISBN 978-1-61868-932-0. Retrieved 22 April 2020.
  9. Bashar, Reazul. "Bangladesh moves to get GI registration for Comilla delicacy Rasmalai, textile Khadi". bdnews24.com. Retrieved 29 September 2020.
  10. http://www.indiamarks.com/ras-malai-a-milk-based-dessert-india/
  11. Mahmud Nasir Jahangiri (2012). "Sweetmeats". In Sirajul Islam and Ahmed A. Jamal (ed.). Banglapedia: National Encyclopedia of Bangladesh (Second ed.). Asiatic Society of Bangladesh.


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