Bengali Sweet - Rasamalai

Rasmalai

              Rasmalai, a traditional Indian Dessert and it is my atmost favourite sweet. I have always been crazy about rasmalai. The sweet is of Bengali origin. Rasmalai is popular during festivals and occasions. You can prepare Rasmalai ahead and store in your fridge for and it  stays good for up to 3-4 days you can use it for birthday parties, kitty parties, buffets and even on office parties. 
         Delicious Rasmalai is the first sweet which comes to my mind whenever i think of eating sweets.  “The name ras-malāi is the Hindi cognate which comes from two words in Bengali: rōś, meaning “juice”, and mālāi, meaning “cream”. It has been described as “a rich cheesecake without a crust”. The yellow colored Rasmalai is served, garnished with pistachio and rose petals. Rasmalai is made from what is called chenna or cottage cheese that is freshly made, then cooked in sugar syrup. These are called rasgulla. But then this rasgulla is dipped in warm thickened milk and then you have your Rasmalai ready. 
Cottage cheese, as we all know, is full of protein, which is good for increasing muscle mass that keeps us healthy. The dry fruits are rich in antioxidants that fight the free radicals in our body and reduce our chances of getting sick. Milk is full of calcium and protein, which only adds to the overall nutrition. Saffron is another important ingredient of rasmalai. Saffron helps in curbing the cancer cell growth by penetrating into cancer cells and giving them the signal of apoptosis which kills the cancer cell on its own.  Another reason why rasmalai is better than other sweets is because it’s not deep-fried. Rasmalai has low salt, low sugar, high calcium, high protein and high mineral content.
Even diabetics can consume low sugar or no sugar rasmalai once in a while depending on their blood sugar levels. As there is many advantages of eating this sweet, why we need to stop.




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