Ras malai, sweet or dessert from Bangladesh: what it is and how it is eaten

Ras malai is a dessert from the Bengal region, now popular in Bangladesh, India, and Pakistan. It is made of soft, flattened balls of chhena (curdled milk cheese) soaked in thickened, sweetened milk (malai) and flavoured with cardamom, saffron, and pistachios. Served cold, it is enjoyed especially after meals or at celebrations.

Share on WhatsApp

Made from chhena balls soaked in sweetened, flavoured milk
Originated in the Bengal region of South Asia
Comilla's ras malai has geographical indication status in Bangladesh
Served chilled and flavoured with cardamom, saffron, and pistachios

What is Ras malai?

Ras malai is a sweet dish made of chhena, which is fresh cheese formed by curdling milk with lemon juice. The chhena is kneaded into a dough, shaped into small, flattened balls, and cooked in a sugar syrup. These soft discs are then soaked in thickened, sweetened milk called malai, which is often flavoured with saffron, cardamom, pistachios, or rose water. The finished dessert is served cold and has a creamy, delicate texture with a mild floral aroma from the spices and nuts.

Where does Ras malai come from?

Ras malai traces its roots to the Bengal region of South Asia. The name comes from Bengali and Hindustani words meaning 'juice' and 'clotted cream.' The dessert became widely known after the Sen brothers opened Matri Bhandar in Comilla (now Bangladesh) in 1930, sharing their family's recipe. Comilla's version has received a geographical indication (GI) in Bangladesh. There is some dispute over its invention, with K.C. Das Grandsons in Kolkata also claiming to be the originators. By the mid-20th century, ras malai had spread throughout South Asia.

How is Ras malai made?

To make ras malai, milk is boiled and curdled with lemon juice to separate the chhena from the whey. The chhena is drained, cooled, and kneaded until smooth, then divided into small balls and flattened. These are simmered in a sugar-water mixture until cooked. After cooking, the discs are transferred to a mixture of thickened milk (malai) that has been sweetened and flavoured with saffron, cardamom, pistachios, or rose water. The dessert is chilled before serving.

Advertisement of Rosomalai Dated 1932, February. Photo: শক্তিশেল, CC BY-SA 4.0, via Wikimedia Commons

Rasmalai Dessert. Photo: Shubham Rathod, CC BY-SA 4.0, via Wikimedia Commons

How and when is Ras malai eaten?

Ras malai is served cold, making it a refreshing end to a meal or a treat for special occasions. It is enjoyed across Bangladesh, India, and Pakistan, often as a dessert at family gatherings or celebrations. The soft, creamy discs are usually eaten with a spoon, soaking up the flavoured milk. It can be found in sweet shops and is sometimes offered to guests during festive times.

Kinds of Ras malai

There are several regional versions of ras malai. Comilla in Bangladesh is known for its distinctive style, which has GI status. Kolkata also has its own version, popularised by K.C. Das. In Dhaka and Rangpur, ras malai may be shaped more like rasgullas, with round discs. Other types, such as Rasmanjuri from Rangpur Division, show local preferences in shape and flavourings.

What Ras malai means

Ras malai holds a special place in Bengali and South Asian sweets. Comilla's version is protected as a geographical indication in Bangladesh, reflecting its cultural importance. The dessert is a source of local pride, with sweet shops in both Bangladesh and India claiming to be the original makers. It is commonly served at gatherings and is a staple in sweet shops across the region.

Questions people ask about Ras malai

What is ras malai made of?

Ras malai is made from chhena (fresh cheese from curdled milk), which is shaped into discs, cooked in sugar syrup, and soaked in thickened, sweetened milk flavoured with saffron, cardamom, and pistachios.

Where does ras malai come from?

Ras malai originated in the Bengal region of South Asia, especially in areas now part of Bangladesh and India. Comilla and Kolkata are both known for their versions.

How is ras malai served?

It is served cold, with the soft chhena discs soaking in creamy, flavoured milk. It is eaten with a spoon, usually as a dessert.

Is ras malai vegetarian?

Yes, ras malai is vegetarian. It is made from milk, sugar, and flavourings, with no meat or eggs.

Are there different types of ras malai?

Yes, there are regional variations such as Comilla's GI-protected ras malai and versions from Kolkata, Dhaka, and Rangpur, each with their own shapes and flavours.

Good reading and sources

Where this page comes from

The facts on this page come from the Wikipedia article "Ras malai", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.

It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.

Ras malai