Ras malai or rossomalai is a dessert originating from the Indian subcontinent. The name ras malai comes from two words in Hindi: ras, meaning "juice", and malai, 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.

Ras malai consists of sugary white cream, or yellow-coloured (flattened) balls of chhana soaked in malai (clotted cream) flavoured with cardamom. It is 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.

PREPERATION

Preperation time: 2 mins
Cooking time: 10 mins

INGREDIENTS:

-12 rasgullas
-1 tin milk maid condensed milk 
-2 cups milk
-⅛ Tsp. Green cardamom powder / 
 elaichi
-Few saffron strands
-Chopped Pistachios and almonds for 
 garnish

STEPS:

1. Take any ready made rasgulla. Squeeze the syrup out of the balls( Do not break them ). Set these aside.
2. Pour milk and condensed milk in a pan and bring it to a boil.
3. Add saffron and cardamom powder. Simmer it for around 5 to 6 mins so that the milk blends well with milkmaid. Add saffron in it.
4. Reduce the flame to medium and add the rasgulla.
5. Cover with a lid and simmer for a min or two. Overcooking can break them.
6. Ras malai using rasgulla is ready in less than 10 minutes.

Garnish with nuts. 

Servings: 12 discs