Rasmalai is a popular and luxurious Bengali dessert known for its soft, spongy cottage cheese balls (rasgullas) soaked in flavored sweetened milk (ras), usually infused with cardamom, saffron, and garnished with dry fruits. The name "Rasmalai" comes from two words – ras meaning juice and malai meaning cream, and together they describe this sweet as "creamy juice."

To make Rasmalai, soft chenna (fresh paneer) is prepared from milk, kneaded, and shaped into small balls, which are then boiled in sugar syrup until they become spongy and light. Separately, milk is boiled and reduced until it becomes thick and creamy, then flavored with cardamom and saffron. The rasgullas are squeezed gently and soaked in this flavored milk. Once cooled and garnished with chopped pistachios or almonds, Rasmalai becomes a royal dessert, often served chilled. It is especially loved during festivals and celebrations for its rich taste and indulgent texture.