For once a good rasmalai

Rasmalai is one Indian sweet I have never particularly liked.

The ones I have had, from America and India never quite excited me.

It usually tasted like a soggy cake drenched in sort of sweetened milk.

So I always went to the burfi or gulab jamun sort of desserts.

However, I hadn’t seen my friend Christina for awhile and she came over bearing some rasmalai and garlic naan to go with the quick Indian meal I had prepared.

This rasmalai, from my favorite Indian restaurant apparently, was prettier than others I had seen.

It was speckled with the tiniest slivers of pistachios and almonds.

And when I took a bite, the milky liquid gushed out of the cake.

And the milk tasted vibrantly of cardamon and rose water.

The cake had soaked up a lot of the liquid too so it did not taste like a bland sponge.

It tasted rich and sweet and creamy!

And I wanted to eat more!

The creamy sweetness of this dessert cools you off after a spicy meal.

I’m glad she brought this dessert because it reminded me that you should always give a dessert another chance, because everyone makes it different.

Meaning sometimes better than others!

Stephanie Landis

I am a native Oregonian, but traveling has been my way of life since I was young. I was raised in Europe and traveled around Asia and Africa. I've studied two languages and plan to add more. Along with travel, enjoying a passion for food, art and culture is apart of my daily life. My hobbies other than writing are cooking, reading, watching films and attending cultural events.

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