Ras malai consists of flattened balls of chhena soaked in malai (clotted cream) flavoured with cardamom. Milk is boiled and a bit of vinegar or lime juice is added to split it. The whey is discarded and the milk solids are drained, cooled and kneaded into a dough. Rasmalai, or as it is traditionally called Rossomoloi, is a Bengali delicacy of spongy soft cheese dumplings that are cooked in sugar syrup and then soaked in creamy cardamom-saffron milk, absorbing all the lovely flavors. Rasmalai is a combination of two words “Ras” meaning juice and “Malai” meaning cream.Rasmalai is a popular East Indian delicacy made with milk, a curdling agent, sugar, nuts, saffron and cardamoms. These sweet, juicy and soft cheesy morsels are addictive and super delicious. Rasmalai is a dessert originating from the eastern part of India as almost all the milk and cream based desserts originated in that part of India. According to one of the local sweet shops in Kolkata, this Bengali origin dessert was first made and perfected by KC Das. Although these claims are not easily verifiable. Vanilla Rasmalai are soft, spongy cheese dumplings soaked in sweet vanilla, cardamom and saffron milk. Inspired by the classic Bengali dessert, this version is served chilled and the flavours are reminiscent of the Indian ice cream, kulfi.