|Alternative names||Rossomalai, Roshmolai, Rasamalei|
|Place of origin||India, Bangladesh|
|Region or state||Indian subcontinent|
|Associated national cuisine||India, Bangladesh|
|Main ingredients||Chhena, malai, sugar|
|Variations||Kolkata's roshomalai, Comilla's rosho malai|
|Similar dishes||Rasgulla, Pashka|
Ras malai,, rasamalai, or rossomalai, or is a dessert originating from the eastern regions of the Indian subcontinent. The dessert is called rossomalai in Bengali, ras malai in Hindi, and rasa malei in Odia. It is popular in India and Bangladesh.
The origin of the sweet is impossible to verify but there are several underlying stories. K.C. Das Grandsons claims that it was invented by K.C. Das in Kolkata. The Sen brothers of Comilla operating under the Matri Bhandar brand also claim to be the original maker of the dessert. Bangladesh has begun the process of registering geographical indication status for Comillar rasmalai.
It is believed to have originated somewhere in Eastern Indian subcontinent, presumably in the Bengal region.
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'.
Ras malai consists of flattened balls of chhena 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.
Different types of rasmalai can be found in different areas. In Dhaka and Rangpur, the rasmalais are similar in shape to the rasgullas.