Flavour Fact:

Rasmalai is believed to have originated in Comilla, Bangladesh. People started eating rasgulla by soaking it in thick creamy milk, it was initially called Kheer Bhog. Over time, the shape was flattened and made shorter in order to make soaking easier.

Flavout Truth:

Picture a harmonious blend of floral sweetness from the saffron and rose water, balanced with the warmth of cardamom and the nutty crunch of pistachios, synchronizing a taste of royalty in every luscious bite. No celebration is complete without this decadence of saffron threads twirling in golden milk, where soft cheese balls soak and drip a cold, flavorful nectar of pure bliss.