Rasmalai, or Roshomalai, is a Bengali sweet that is sweet and pleasing - just like the people of Bengal! This dish challenges culinary limits, bringing out a versatile dish made entirely of milk and its variant forms.

To make Rasmalai, Rasgullas are first prepared from paneer (cottage cheese) and soaked in sugar syrup. Then, milk is thickened by continuously cooking it past its boiling point, with frequent stirring throughout the process. Once the milk is halved in quantity, it produces clotted cream which is then sweetened and flavoured. With a sprinkling of kesar and a dash of dry fruits, the malai (cream) is then poured over the waiting rasgullas for the grand finish!

PS: Rasmalai tastes best when served chilled.

• Ingredients        -     Milk, Sugar, Kesar, Dry Fruits
  
• Shelf Life            -     1 Day
• Pieces / Kg          -     NA
  
• USA Shipping     -     No