5 Ingredients Recipe - Quick & Easy Rasmalai Recipe - Indian Dessert - Varun

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One thing that we generically miss about Indian cuisine are its Halwa mea or sweets .

What I miss the most are the Bengali sweets while we think they're extremely complicated today , let me simplify one of my favorite Bengali sweets and that is a rasmalai and what I'm doing is making it with just five ingredients .

Hey guys , it's Nadar and welcome to get carried .

Well , you'd be thinking in one place .

I say it's a complicated recipe , but I'm using five ingredients on another side .

You see this whole area of ingredients here , which is kind of confusing .

But trust me , what is important and critical are just five ingredients beginning with milk , sugar , vinegar , nuts and saffron , saffron extract , which actually imparts a lot of flavor to the rasmalai .

What I'm doing is heating milk in two separate pans .

This is one liter of milk and I'm gonna make China or China out of this .

In this one .

I'm gonna make the syrup or the rust for the rasmalai while we are using milk .

In both the cases , it's absolutely important to heat the milk initially or boil it rather and cool it down completely skim off the cream .

Because what is required for this recipe are the milk solids and not the milk fat or the cream stir this constantly .

You do not need to reduce it or any .

I think the moment you start seeing that the steam starts jutting out of the milk off , goes the flame .

And the next ingredient that goes in is vinegar or lemon juice because with the use of the acid , we are going to split or cuddle the milk .

But what is important here is to dilute the vinegar with equal quantity of cold water .

It is absolutely an important and a mandatory step to do this .

Because if you do not do this , the rasmalai tends to be rubbery or leathery rather than soft and spongy .

We need to stir the milk and simultaneously also add in the vinegar which has been diluted with water .

Leave this aside for now , do not use the same spatula in the other milk because this one is not to be split .

What we need to do is start flavoring this with of course sugar and saffron .

So the first thing that goes into this is sugar stir this , well , the main flavor for the rust mala is actually an extract of saffron and Cardamom .

What I have with me is of course , saffron and cardamom individually but what I also have with me is saffron , saffron essence , which is combined together .

You get this in a lot of countries .

What you also get is of course the saffron strands and the cardamom .

But what I have here with me is a mix of saffron and cardamom .

Well , I've been lucky to lay my hands on something like this .

If you do not have this , what you need to do is dilute saffron in some warm milk , add in some cardamom and use that .

This is a syrup which is cardamom and saffron together .

So let's add in a little of this .

This is extremely strong and I think just a few drops are enough to flavor this milk .

Let's give this a quick stir and turn the flame off your milk for rasmalai is done and ready .

Do not forget the milk that has already curdled here .

Time to wash this .

Now , first we need to drain this , wash this well , so that the vinegar or the acid flavor kind of drains off completely .

So let's take a bowl and a sieve .

Let's transfer all of this into the sieve .

Do not keep this in hot water for a long time .

Remove all the excess water or moisture from the china and to help that and to wash it up nicely , we need to use some cold water .

This is a very important step because it's important to drain out all the flavor and taste of vinegar .

Once all the moisture or water from the china has drained off .

The next step is to start needing this into a nice and smooth paste .

What I'm doing in this case is I'm using a jar which we generally use for making chutneys because what I have figured out over the years of making rasmalai at home that this possibly is one of the quickest tricks .

Let's grind this with this .

A Chena has become nice and smooth .

What you could alternately also do is add in a teaspoon of a flour .

But trust me , if you're needing the chana .

Absolutely .

Well , it's not required .

Let's transfer the Chena which is nice and creamy .

Now onto the plate , the next step is to poach this china into little dumplings into a syrup .

Now the syrup is made using two cups of sugar and six cups which is three times water .

So this makes it six cups .

We need to allow the sugar in this syrup or this water rather to start melting completely .

And once that happens , we convert these into little dumplings , cut them and poach them into this .

How we'll just see while the syrup is in the making .

Let's start converting the chana into little marble size balls and patting them into a shape .

That's very synonymous with Arama .

It's important to remember that the chana while poaching in sugar syrup kind of doubles in size .

So while you're planning Rosas or Rasa plan accordingly because this now looks smaller .

But once it begins poaching and once it's done , it will double up in size here .

If you notice simultaneously , the sugar has dissolved completely and the syrup is just kind of beginning to boil .

Once this completely starts boiling , the next that goes in is the , let's drop this in the setup .

You need to be extremely careful and gentle while picking up the balls of China because you may just end up disfiguring them .

This needs to now poach on high flame for 15 minutes , do not tend to stir it or shake it , just let it boil on its own .

It's been 15 minutes and the chana is perfectly poaching in this time to turn the flame off .

And the next step is equally important as the steps before this , what we need to do is instantly start cooling or chilling the chana dumplings for that .

I've taken some ice in a bowl and I'm transferring rasmalai and as well as the liquid into this , we need to cool this down completely so that the China dumpling becomes nice and cold and will retain the spongy texture .

In the interim .

Let's start chopping or slicing the nuts .

I've taken a mixture of pistachios and almonds .

In this case with this , all the components of rasmalai are done and ready now is the assembly for these .

Of course , we need the chana dumplings to go in a tray , try to avoid as much as syrup or ice cubes .

If any , we need to top this up with saffron flavored milk that we'd made earlier and finally top this up with slivered almonds and pistachios .

With this , your rasmalai is done and ready .

Keep this in the fridge for somewhere around 3 to 4 hours .

So that the rasmalai or the chana gets nicely absorbed with the flavor of , of course , the sugar , the saffron and the cardamom and trust me , when I say when you start making this in your own home kitchens will stop buying from outside .

And did we even realize though this recipe looks complicated at face value ?

This one is made using just five ingredients .

So this one is my life for all of you across the globe .

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