|Alternative names||Rasa malai, Rossomalai, Roshmolai|
|Place of origin||indian subcontinent|
|Associated national cuisine||Bangladesh, India, Pakistan|
|Main ingredients||chenna, malai, sugar|
Ras malai, often called Rasaw malai in Odisha or rossomalai (rōśomālāi) in West Bengal, is an Indian dessert believed to have originated from the eastern part of the country although it cannot be confirmed.  It has been described as "a rich cheese cake without a crust". It is considered to be a variation of the rasgulla in which syrup is replaced with thick milk.
In Odisha Ras malai is called Rasaw malai (Odia: ରସ ମଲେଇ). It is believed to have originated in western India. The K.C. Das Grandsons confectioners claims that it was invented by K.C. Das, but this claim is said to be "impossible to verify".
Ras malai consists of flattened balls of chhana 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.
|This Indian cuisine–related article is a stub. You can help Wikipedia by expanding it.|
|This Pakistani cuisine–related article is a stub. You can help Wikipedia by expanding it.|
|This Bangladeshi cuisine–related article is a stub. You can help Wikipedia by expanding it.|