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!
