Ras malai

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This article is part of the series Indian cuisine

Preparation techniques and cooking items

Utensils

Regional cuisines

North India Punjabi – Mughlai – Rajasthani – Kashmiri – Pahadi - Bhojpuri – Benarasi – Bihari

South India Kerala – Tamil – Andhra – Karnataka - Konkani - Mangalorean

East India Bengali – Oriya

North-East India Assamese – Tripuri – Naga

West India Goan – Gujarati – Maharashtrian/Marathi – Malvani – Parsi

Other Overseas – Historical – Jain (Satvika) – Anglo-Indian – Sindhi - Chettinad – Fast food

Ingredients and types of food

Main dishes – Sweets and desserts – Drinks – Snacks – Spices – Condiments

See also:

Indian chefs Cookbook: Cuisine of India

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Ras Malai is a sweet dish found in the Indian subcontinent consisting of sugary, cream to yellow-colored balls (or flattened balls) of cottage or riccotta cheese soaked in sweetened, thickened, creamy milk.^[1] The milk is flavoured with pistacios and saffron.

Rasmalai originated somewhere in the coastal parts of the Indian state of Orissa.^[2] Sometimes shown as Rassmalai .^[3] or Ras Malai.^[4]

[edit] External links

• RasMalai Recipe and more Indian Sweets Recipes
• Ras Malai Recipes

[edit] References

1. ^ About.com on Ras Malai. About.com. Retrieved on 2006-11-06.
2. ^ Traditional and modern Indian sweets. indianetzone.com. Retrieved on 2007.
3. ^ Rassmalai on menu. alfaisal.co.uk. Retrieved on 2007-03-28.
4. ^ Ras Malai recipe. contactpakistan.com. Retrieved on 2007-03-28.