The Origin Story of India's Favourite Dessert: Rasmalai

Rasmalai Recipe | Image Resource : pinterest.com

The Indian dessert is also popularly known as Rasaw malai and rossomalai in Odisha and West Bengal, respectively. When translated in Urdu, it means nectar cream. The name has come from the Hindi word ras, which means juice and malai, which means cream. The Indian dessert is everyone's favourite due to its sweet flavor and spongy texture. The soft cheese balls are the main point of the dish that makes it appealing.

The dish is was invented in Bengal, as it often referred to as a Bengali dish. This is because the majority of the sweet dishes and milk-based desserts have originated in the eastern parts of India. As the story goes, a famous gourmet KC Das perfected the delicious recipe, and that's how the Indian dessert was born. It soon became famous all over the subcontinent, and all sorts of celebrations and festivals called for a plate of rasmalai!

According to some unverified sources,  the Indian dessert originated in Odisha and not Bengal, although there are no facts that can prove the dish's origin story.
 
What Is It Made Of, And What Makes The Dessert So Popular?

The dish is made using Indian cottage cheese dipped in creamy milk and then is garnished with pistachios, Kesar, and badam. Culinary experts consider it to be a variation of rasgulla, another famous Bengali dessert. Rasmalai is thicker and creamier than rasgulla because of the use of rich milk, sugar, saffron, and cream.

Its popularity is due to its creamy texture and the spongy balls. The dish is unlike any other dessert and tastes heavenly in the mouth. Several variations of rasmalai recipe are available like there are strawberry rasmalai, blueberry rasmalai, Chenna payesh, mags rasmalai, and angoori rasmalai. The variations have helped the dish win the heart of every foodie. Even individuals who have diabetes but love sweets and cannot stop themselves from gobbling down sweets can eat sugar-free rasmalais. The dessert is a healthier alternative to deep-fried dishes!
 
Is The Dish Hard To Make?

You may think, "No dish is hard to make if you are an expert in cooking." In the case of rasmalai, even if you are an expert in cooking, the dish is hard to make. You have to do it several times to get the proportions right. You will know that you have perfected the dish when the balls do not get hardened and retain that soft spongy texture. In your first few attempts, the rasmalai dish may not turn out as you expect it to even if you follow the recipe, read blogs, and watch YouTube videos. This is one dish that needs lots of practice for perfection.