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 .
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 .