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Rasmalai is a dessert recipe of India which prepared from chenna, sugar, paneer balls and rabdi. It’s basically Invented in Bengal but very famous all over the India. Rasmalai is actually a juicy cream of milk prepared very much like rasgulla and served using thick cream milk in kesar flavour. And the toppings could be dry fruits like kaju, badam and pasta. The major advantage of the dish is it’s long lasting storage in fridge. And the balls of paneer could be served as rasmalai with cream of milk and as rasgulla with sugar syrup. Here are the ingredients and recipe: Ingredients (250 ML = 1 cup) Paneer/chenna: 1 litre cows milk full cream  2 tbsp juice of lemon One cup water Sugar syrup: Sugar 1½ cup Water 8 cups Rabdi : Buffalo/cows milk 1 litre full cream Sugar ¼ cup  Cardamom powder ½ tsp Saffron milk 2 tbsp  7 chopped pistachios  5 chopped almonds  10 chopped cashews  Instructions recipe: Paneer / Chenna: Boil the milk.

People believes that Jalebi is derived from similar kind of dish from West Asia. As per the Anglo-Indian words and phrases glossary, Hobson-Jobson, the Jalebi word is derived from an Arabic word zulabiya or the Persian zolbiya. In the Christian communities of the West Asia, it served on the feast of Epiphany (Theophany) often with cinnamon and dry sugar or the confectioners sugar. While in Iran there was a different tradition of serving the sweet items to poor during the time of Ramadan. And at that time the jalebi was known as zolbiya. But if we go more into the past we could find that a cookbook of 10th century has so many different recipes given for zulubiya. And in 13th century, the sweet recipes which are most accepted are mentioned in cookbook written by Muhammad bin Hasan al-Baghdadi. Then the dish came into Medieval India by the Turkic invaders of Persian speaking. And in 15th century India, there were Jalavallika or Kundalika names used for Jalebi. There’s a famous Jain A

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