Unveiling the Sweet history of Ras malai!

Taking you on India's sweetest journey, where we will talk about the Indian dessert Ras Malai. This mouth-watering delight has garnered a significant fan following not only in India but also internationally. Recognized worldwide, it ranks 2nd on the list of '10 Best Cheese Desserts' globally. Its rich flavor and exquisite taste make it irresistible, satisfying even the most discerning palate. Whether you're a dessert aficionado or not, read on, as this article promises to take you on a sugar rush. So, keep scrolling!

History and Origin:

Bengal is known as the 'home of desserts.' Originating from the Samatata region of Bengal, Ras Malai has gained worldwide recognition. The Indian dessert was invented in the ceremonial kitchen of a village where sweets were being prepared for the occasion of Krishna Janmashtami during the 17th century. It has become a popular sweet dish in India since then and is also served in Pakistan and Bangladesh. The sweet has immense popularity, and it is said that it was introduced by the Sen brothers from Comilla, Bangladesh, who established 'Matri Bhandar' and added traditional Ras Malai to its menu, sharing its ancestral recipe in Tipperah of the then Bengal Province. On the other hand, K.C. Das's grandson from Kolkata, India, has claimed to be the inventor of Ras Malai. The dish is inspired by rasgulla, and later people started eating rasgulla by soaking it in thick creamy milk. Initially called Kheer Bhog, meaning 'a dessert made up of milk,' it was later shortened so that it could soak up milk more easily. This occurred during the time when West Bengal was partitioned. Soon, in the 20th century, the dish became very popular across South Asia, apart from Bengal. There are numerous claims regarding who invented Ras Malai, while Bangladesh has started the procedure to register Ras Malai as a geographical indication product.

Traditional Recipe:

Its origins can also be traced back to the eastern regions of the Indian subcontinent, particularly Bengal and Odisha. The name "Ras Malai" is derived from two words: "ras," meaning juice, essence, or sap, and "malai," meaning cream. It is also called 'rosh malai' and 'rosho malai.' Traditionally, it is made with full-fat milk first boiled and then vinegar or lime juice is added to split it. The whey is then discarded, and the milk solids or chenna are cooled and drained. After kneading the milk solids into a soft dough, they are formed into soft, spongy cheese balls. The chenna balls can also be flattened into discs and cooked on high flame in boiling water, with a bit of rose water added for fragrance and flavor. They are then added to the flavored milk, which includes cardamom, saffron, sugar, pistachios, almonds, and dried or fresh rose petals, and decorated with silver leaf or varakh. Originally, it was served cool in earthen pots or kulhads.

Variations:

Variations of Ras Malai can be found across different regions of India. Some regions stuff Ras Malai with Khoya or Mawa, enhancing its taste and making it rich in texture. Others make Rose-flavored Ras Malai. Additional variations include Kesar Ras Malai from Rajasthan, Paneer Ras Malai from Bangladesh, and Angoori Ras Malai from Mathura, all of which are delicious.

Evolution in recent times:

In recent years, innovation has shaped traditional cuisine. Modern chefs have experimented with Ras Malai, creating fusion versions such as Ras Malai cakes, chocolates, ice creams, fudges, and even cocktails, showcasing its versatility and enduring popularity in the culinary world.