Rasmalai Recipe _ How To Make Rasmalai _ Homemade Rasmalai Recipe _ Kanak's Kitchen

Hey , you lovely people .

Diwali is approaching near .

So I thought to share this one of the most yummiest and loved Indian desert that is Stra Malay .

And this will taste definitely better and fresh than the store bought ones as we're going to prepare everything right from scratch at home and friends though , this recipe takes a little time and patience .

But the end result is really worth trying for all the loved ones for this special location .

So let's get on to the recipe .

So to prepare the super spongy rosal at at home first up in a pan , I've taken one liter of milk or boiling to prepare the Chana or the fresh Paneer or cottage cheese .

So here comes the first and most important tip here , I've used this packet milk which is not full fat .

I'll just show you this is 3.5% fat , which means it's a toned milk .

So if you want , you can also use cow's milk but make sure to use the tone milk .

So basically you don't have to use full fat fat milk of cow or buffalo .

So if you use full fat milk here , your sla or the Rasel won't be lighter and fluffy and it will turn very hard .

And as soon as you put them in the sugar syrup , they'll break apart .

So make sure to use stone milk over here for making the rasul of the Rasel .

So now the milk has come to a good boil .

I'm going to switch off the flame and give a light stir and let it settle down just for about a minute or two because we cannot add vinegar or lemon juice in the piping hot milk .

Next year , I've taken half a cup of water , regular water to this .

I'm going to add in two tablespoons of white wine vinegar to cuddle the milk .

You can also use lemon juice instead of vinegar .

Now add the vinegar mixture into the milk and keep stirring while adding it , keep adding the vinegar water in batches and keep storing the milk .

And soon you will see the cheese separating from the milk .

You can see the cheese separated from the milk .

This is called the chana and this chana is nicely separated from the milk or the way .

Next year , I've taken a strainer which I've lined with a thin muslin cloth .

I'm going to save this mixture with the help of this .

So you can see that we have strained this green water completely .

You can store this water , it's really very healthy .

And then later you can use it for your curries or just for needing your dough or for preparing any kind of gravies .

And I'm going to prepare a small knot from this cloth , making a small poly to remove all the extra water out of it .

And then rinse it under fresh water and keep pressing it and wash it for about 1 to 2 minutes to remove all the extra flavor of the vinegar or the lemon juice , which is remaining .

So I washed it for almost two minutes , just twist it to make a tight knot and remove all the extra water again .

And now I'm going to make a tight knot , twisting it like this .

And then I'm going to keep it aside onto a plate or onto a strainer and let it rest for at least 35 to 40 minutes .

So while our China is resting , we can start preparing our Rubby or base for the rasmalai .

So for this again , in a pot , I've taken another one liter of milk and we are going to boil this milk and we are going to thicken this milk for the rubbery .

Once the milk comes to a good boil , I'm going to lower the flame to medium and let it boil further for about 5 to 6 more minutes until it turns a little thick , keep stirring in between so that it doesn't get burned at the bottom of the pan .

So after some time after about 4 to 5 minutes , you can see the milk has slightly reduced .

At this point , I'm going to add in one cup of sugar , which is around 1 50 g of sugar .

You can adjust the quantity of sugar as per your taste .

But this much sugar is enough for one liter of milk as we are going to reduce this further .

And it is going to increase the sweetness of the rubble for flavoring .

I'm adding a few strands of saffron strands and half a teaspoon of cardamom powder mix that as well and let it cook further for about 3 to 4 more minutes .

So here it's giving slight yellow color because of the saffron .

But if your saffron is not good enough to give that proper saffron color that is yellow color , then you can add a pinch of food color to it .

So here I'm adding just a pinch of food color for that extra vibrant yellow color , but this is completely optional mix that as well and let it cook further .

Keep scratching the sides also .

So now you can see the milk has reduced further and it has thickened enough .

I'll show you the consistency and whatever cream is getting set on the sides that also you can remove with the help of spatula and add it to the milk .

So that's it guys , we don't want to make it too thick .

The chana balls or the which we are making won't be nicely soaked in this .

So make sure you keep the consistency just like this .

And in the market also , they keep the consistency just like this because once the rasmalai or the rasa gets soaked in this , it gets more thicker .

So I'll show you the consistency .

This is the perfect consistency .

I feel I'm going to add a few dry fruits here .

I'm using some almonds , cashews and , and pistachios mix that as well and it's time to switch off the flame and keep it aside .

So it's been almost 40 minutes .

Let's check our China .

You can see the water is nicely drained .

I'm going to transfer it onto a plate or onto a clean kitchen platform and we start needing it .

So first I'm going to press the chana with the help of my fingers just like this .

You can see just like the way I'm doing , start needing it and with the help of the lower side of the palm , start needing the chana just like the way I'm doing it first scratch it like this .

So start scratching it and keep mashing it for at least 8 to 10 minutes .

Keep doing this for about 8 to 10 minutes or until it turns very smooth and everything combines together .

You can see the way I'm doing .

You have to do the same way .

It will also start leaving some oil .

That's the time you know that it's done .

So keep doing this .

Yes .

So here comes another important tip which is that your chana should still have some moisture , I mean , do not take out the complete moisture out of the chana .

Else your parasal or the rasul which you are making won't turn out that soft and spongy .

Let it have some moisture in it because if your chana is too dry , you won't be able to mash like this .

So you can see this chana , this chain still has light moisture in it .

It has become a dough like consistency and it has also started leaving some oil , which means it's done enough and mashed enough .

And you can see it's not going here and there , it's all combined and tied together .

So at this point of time , I'm going to Sprinkle two teaspoons of corn flour or the corn starch over this and again , start needing it just for a while .

Yes guys , we need to put just two teaspoons of corn flour .

You can also use meda instead , this will help in binding the dough well , and it will not break apart while cooking in the syrup .

And again need it just for about 2 to 3 minutes .

And now I'm going to take small , small portion out of this mash it with the help of my palms just like the way I'm doing .

You can see it is leaving some oil .

That is the sign your chi is smashed .

Well , I'm going to make a round out of it .

First , you can see the smooth ball is ready .

It's free from any kind of cracks .

And now I'm going to slightly press with the help of my hands to make a round patty out of it .

You can make big or small roundel and patties .

However , you prefer if you want to make Aguri rasmalai of or you can simply make small , small round or Raul out of it .

But today I'm making Rasel , that's why I'm making these flat patties similarly prepare the rest of them .

So this entire batch is ready and normally it gets doubled in size when dipped in the syrup .

Next up in a pan for making the syrup .

I'm adding 1.5 cups of sugar , which is around 200 g .

And to this , I'm going to add in 4 to 5 cups of water , which is around one liter of water .

Mix it for a while until all the sugar crystals are nicely dissolved .

We don't have to overcook it .

We just want a boil in it .

So you can see it has come to a good boil , it's bubbling away and now we'll start adding the Chi Tikki into it one by one .

So friends , one thing you have to keep in mind at this point of time that your syrup should be always boiling like this .

So keep adding all the tiki .

So I've added all of them , the water is still boiling .

So first we are going to cook this open for about 2 to 3 minutes and once they are set and they have taken the shape .

Then we are going to cover it with the lid .

So let it cook further over medium high flame into this boiling water for about 10 to 12 minutes or until they are nicely puffed up and doubled in size .

So guys , I want to show you this sticky .

This one tiki is already ready .

Actually , I just prepared the sticky before only just to check the syrup and the chain of it's breaking in the water or not .

So I already prepared this one tiki .

And apart from this , there are five tiki which are getting cooked in the syrup .

So overall , I prepared six stickies that is six Rasel from this quantity .

So it's been almost 13 minutes .

Let's remove the lad and shake .

You can see the Tikki are nicely puffed up and they have become doubled in size .

You can see they are still boiling in the syrup and they have cooked really well .

So I'm going to turn off the flame in .

Now , let it cool down completely .

So now these ramel or the rago have come down completely to room temperature .

I'll show you how spongy and light it has come out .

See when I'm pressing , it's coming back , that's the sign of its sponginess .

It's really soft .

You can see from the sides as well .

Now we'll take one Tikki , remove the extra syrup out of it , just squeeze it lightly , very slightly to remove the extra sugar syrup .

And then I'm going to transfer this into the prepared rubbery .

Similarly do for all of them .

Just press them very slightly .

Do not press it hardly else .

They'll break and then transfer them into this rubbery , mix it slightly in the rubbery and let it get soaked in the rubble .

Well , so I'm going to transfer this Rasel i into a container as I'm going to use this in the evening .

Put all the ramel I along with that rubbery and let it get soaked for about 4 to 5 hours .

Yes , guys , you need to wait for this much time .

Then only you will get the best results .

So I kept mine in the fridge for almost 5 to 6 hours because I had that much time .

I'll just remove the box from the fridge and show you .

You can see how nicely it has come out .

It's looking really soft and it has become slightly darker also in color because the saffron has left its color nicely .

You can see it's got good color , good yellow color and it has thickened also .

I'll just show you from all the sides .

Now , let's cut a piece and show you .

You can see the texture is quite soft and smooth .

Just look at this .

It's easy to cut .

And when I'm pressing , it's springing back , it's quite spongy and airy .

So I'll just take a bite also and tell you guys .

Mm I it's too good .

It's just melting in the mouth and it's really , really worth trying at home .

It's really fresh and tastes better than the store bought ones .

So this one , you have to definitely give it a try for this coming location of Diwali and let me know how it turns out for you .

And if you enjoyed watching the video today , do give it a thumbs up , share the recipe with all your friends and family and subscribe to my channel .

I'll see you soon in my next video .

They'll then take good care and happy Diwali .