|Alternative names||Rossomalai, Roshmolai|
|Region or state||Bengal|
|Associated national cuisine||Bangladesh, India, Pakistan|
|Created by||K. C. Das|
|Main ingredients||chhana, malai, sugar|
|Variations||Comilla's rosho malai|
Ras malai or rossomalai is a dessert originating from the Indian subcontinent. The name ras malai is the Hindi cognate which comes from two words in Bengali: rosh, meaning "juice", and molai, meaning "cream". It has been described as "a rich cheesecake without a crust". The sweet is of Bengali origin; according to K.C. Das Grandsons, it was invented by K.C. Das.
The Angoori Ras Malai is a modern variation of Rasmalai popular Bengali Sweet Dish. In this dessert, the Paneer or Cottage Cheese are made into small round balls the size of grapes (that is why the name Angoori).
Ras malai consists of white, cream, or yellow coloured flattened balls of chhana soaked in malai (clotted cream) flavoured with cardamom. The balls are cooked in sugar syrup and milk with saffron, pistachios and kheer as stuffing. Homemade ras malai is usually made from powdered milk, all-purpose flour, baking powder and oil, which are kneaded to form a dough, moulded into balls, and dropped into simmering milk cream.
- Michael Krondl (2011). Sweet Invention: A History of Dessert. Chicago Review Press. pp. 71–72. ISBN 978-1-55652-954-2.
- Catherine Soanes, Angus Stevenson (2003). Oxford Dictionary of English (2nd ed.). Oxford University Press. p. 1459. ISBN 0198613474.
- Neelam Batra. 1,000 Indian Recipes. Wiley Publishing Inc.,New York. p. 101. ISBN 978-0-7645-1972-7. Retrieved 29 August 2018.
- Gurdip Kohli Punj. "Soft Angoori Rasmalai". livingfoodz.com. Retrieved 29 August 2018.
- "About.com on Ras Malai". About.com. Retrieved 2006-11-06.