Ras malai

In this article we will delve into the fascinating world of Ras malai. From its origins to its impact on today's society, we will explore each aspect of Ras malai to understand its relevance in different areas. Through a detailed and rigorous analysis, we aim to unravel all the aspects that revolve around Ras malai, with the aim of providing a comprehensive vision that allows the reader to thoroughly understand this topic. From its influence on popular culture to its impact on the economy, through its political and legal implications, this article delves into an exciting journey that seeks to unravel all the facets of Ras malai.

Ras malai
Alternative namesRossomalai, Roshmolai, Rasamalei
CourseDessert
Place of originBangladesh
India (West Bengal)
Region or stateBengal, South Asia
Associated cuisineIndia, Bangladesh, Pakistan
Serving temperatureCold
Main ingredientsChhena, malai, saffron, sugar
VariationsComilla's roshomalai,
Kolkata's roshomalai
Similar dishesRasgulla, Paskha

Ras malai, also known as rasamalei, or roshmalai, is a dessert that originated in the Bengal region of Indian subcontinent.[1] The dessert is called roshmalai in Bengali,[2] ras malai in Hindi,[3] and rasa malei in Odia.[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 the Classical Bengali word "rosho malai" with the same meaning.

The term is a combination of the Bengali word Rosh, (Bengali: রস) which means sap, and the Hindustani word Malai, (Hindi: मलाई, Urdu: ملائی) which means clotted cream, hence the name: sweet sap of clotted cream.[3]

The sweet allegedly became popular when the Sen brothers opened Matri Bhandar in 1930 and shared their ancestral recipe at Tipperah district (now Comilla, Bangladesh) of the Bengal Province. Which has been granted a geographical indication (GI) in Bangladesh.[6][7] Soon in the mid 20th century, Ras Malai became a regionally popular sweets across South Asia apart from Bengal. Other variation includes Ras Malai of Kolkata by K. C Das.[8]

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

Process

Ras malai consists of flattened balls of chhena soaked in malai. Milk is boiled and a small amount of lemon juice is added to curdle it. The whey 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 with some or all of saffron, pistachios, rose water, or cardamom.[11]

Variations

Ras malai dessert

Different types of ras malai can be found in different areas such Rasmanjuri of Rangpur division. In Dhaka and Rangpur, the ras malais are similar in shape to the rasgullas,[12] and round discs.

See also

References

  1. ^ "The interesting story of the origin of Rasmalai, The Times of India". Retrieved 20 April 2024.
  2. ^ "Ras malai: Traditional Cheese Dessert From West Bengal". TasteAtlas. Retrieved 5 September 2020.
  3. ^ a b Ayto, John (2012). The Diner's Dictionary: Word Origins of Food and Drink. OUP Oxford. p. 301. ISBN 978-0-19-964024-9. Retrieved 22 April 2020.
  4. ^ "Odia Treat for Amit Shah & Other Dignitaries at Naveen Niwas |". 28 February 2020.
  5. ^ Shavelson, Paul (2015). Flat Food, Flat Stomach: The Law of Subtraction. Post Hill Press. ISBN 978-1-61868-932-0. Retrieved 22 April 2020.
  6. ^ "Geographic Indication – BFTI". Retrieved 26 March 2024.
  7. ^ "Fame of Matri Bhandar's Roshmalai continues".
  8. ^ "Ras Malai - A Milk based Dessert of India". 25 June 2012.
  9. ^ "Matri Bhander's roshomalai under siege from copycats". Dhaka Tribune. 6 November 2017. Retrieved 29 September 2020.
  10. ^ Michael Krondl (2011). Sweet Invention: A History of Dessert. Chicago Review Press. pp. 71–72. ISBN 978-1-55652-954-2.
  11. ^ "Rasmalai is simply the dessert to beat". Gulf Times. 19 October 2017. Retrieved 2 October 2020.
  12. ^ 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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