Hello YFL FAM! Rasmalai is one of my favourite Indian sweet recipes & this recipe turns out so so so good! You should try it to experience the process of making these delicately in your kitchen. I am sure you would love it and your close ones too! And wait wait! Your favourite @yflhome Masala Dani is back in stock 😍 Get one from the product displayed below the video or on yflhome.com Here is the complete recipe for the Rasmalai for easy reference! Rasmalai Prep time: 10-15 minutes Cooking time: 45 minutes - 1 hour (excluding soaking time) Serves: 12-13 pieces Ingredients: Flavoured Milk (Ras) MILK | दूध 1 LITRE (FULL FAT) ALMOND | बादाम 7-8 NOS. (SLICED) PISTACHIO | पिस्ता 7-8 (SLICED) CARDAMOM POWDER | इलायची पाउडर 1/2 TSP SAFFRON | केसर A PINCH SUGAR | शक्कर 1/2 CUP Chena (Malai) MILK | दूध 1 LITRE (FULL FAT) WATER | पानी 2 TBSP VINEGAR | सिरका 2 TBSP ICE COLD WATER | बर्फ वाला पानी REFINED FLOUR | मैदा 1 TSP Cooking Sugar Syrup SUGAR | शक्कर 1.5 CUPS WATER | पानी 6 CUPS ICE COLD WATER | बर्फ वाला पानी Method: • Set a deep heavy bottomed vessel over stove & add the milk, switch on the flame to high & bring the milk to a boil while stirring it at regular intervals. • Once the milk comes to a boil, set the flame to medium & add almond, pistachio, cardamom powder & saffron, stir well & let the milk simmer for 10-12 minutes. • After about 5-6 minutes, add the sugar, stir well & cook further for the remaining 5-6 minutes. • Switch off the flame after 10-12 minutes & transfer the milk into a large bowl & let it cool down to room temperature, make sure that the milk stays thin, you don’t have to reduce it too much or else the rasmalai won’t soak the milk properly. • To make the chena (curdled milk), set a deep heavy bottomed vessel over stove, add the milk & switch on the flame to high & let the milk come to a boil while stirring it at regular intervals. • Once the milk comes to a simmer, switch off the flame & let it cool down for 1-2 minutes. • While the milk is resting, in a separate bowl add the vinegar & water to make the vinegar solution. • After the milk has cooled down a bit after 1-2 minutes, start adding the vinegar solution to the milk while stirring it gently with the spatula or a spoon. • Once the milk has curdled & all the whey gets separated, strain the curds using a sieve & a muslin cloth. • After straining the chena, wash it immediately with fresh water to wash off the sourness of vinegar, & it will also stop the carry forward cooking by cooling it down. • Once you have washed the chena, lift the muslin cloth & let all the excess water drip off naturally for 1-2 minutes, you have to squeeze normally, don’t squeeze it too hard. • Further squeeze the muslin cloth 2-3 times to remove more whey from the chena, make sure you don’t squeeze out all the moisture or else your chena will become dry. • Once you have squeezed it, place it back in the sieve & put some light weight over the chena & let it rest for 5 - 10 minutes. • Transfer the chena into a large plate & crumble it, then collect it towards one side of the plate, now using the base of your palm apply pressure & start rubbing the chena against the surface of the plate, continue doing this until the chena becomes smooth & stops sticking to the plate, this will take about 4-5 minutes. • Make sure that you don’t knead it for too long or very aggressively or else the chena will release all the fat & it will become extremely greasy. • Once you have kneaded the chena with this technique & it forms a doughball, add the flour & mix it well with the chena & your dough for rasmalai is ready. • Cover it with a slightly damp cloth & set a kadhai over low flame, add the sugar & water, stir well & cover it. • Let the sugar dissolve slowly & come to a gentle simmer while you do the shaping. • Take a small portion of the chena (I measure the portions to 15 grams each) & place it between your palms & by applying pressure form a smooth roundel of it, as soon as a roundel is formed press it gently while moving your hand in the same direction, if you form a roundel first & then try to press it by applying pressure in between your palms then it will form irregular edges. • Make sure there are no cracks on the surface, the chances of the chena cracking or splitting will increase, shape the remaining portions similarly. • Meanwhile the sugar syrup will become hot, now increase the flame to high & bring it to a rolling boil. • Once the sugar syrup comes to a roaring boil, start adding the shaped chena very carefully, add all of them in the boiling syrup one by one. • After adding them all, cook them over high flame for 2-3 minutes without covering the kadhai, let them hold their shape initially. • After cooking for 2-3 minutes, cover the kadhai with a lid & cook for 10-12 minutes. • While they are boiling, keep a large bowl with ice cold water ready. • Once you have cooked the chena for 10-12 minutes, remove the lid & check it once, you’ll see that they will have puffed up perfectly. • Now gently using a small flat sieve or a serrated spatula transfer the pieces into the ice-cold water one by one, very gently & then let them rest in the ice-cold water for 10-20 minutes. • Once rested, squeeze the chena between your palms & remove all the water then transfer them into the flavoured milk, squeeze & add all the pieces into the milk. • Cover the bowl & place it in the fridge for at least 3-4 hours before serving, the rasmalai will soak up the flavoured milk & puff up nicely again. • Your rasmalai is ready.

Till now I haven't seen such a chef who explains minute details.I am a big fan of you.bless you my son.

mind blowing...my favourite

My favorite sweet dish. Perfect recipe

Wah wah amazing thank you chef I will definitely try

Aapka samjane ka tareeka bahut vadeea ga thanks ji

I made this just nowww and i am waiting for it to chill. So far everything tured out GREAT.. It turned out AMAZING.🎊

Khupch chan sir ...delicious 😊

Awesome dish.thank you so much bhai

Thank you for sharing

Thank u chef for this wonderful dish

Tried it today. It turned out to be the best ever made

Mind blowing.. my favourite desert Thank you so much chef

Tried making it today n it became awesome!! 😊

Great receipe

I generally make rasmalai with cow milk but yesterday I tried your recipe. It turned out sooo good, just like how u get in market. I sent it to my husband’s office and he said it was wiped off in 2 mins! Thank you for sharing all the amazing recipes.

Nice recipe thank you

Mouth watering recipe.your all recipes outstanding 😋

Love your recipes thank you for sharing. Beautiful spice container

just wow chef

Thank you so much. Bahut hi tasty aur amazing bani rasmalai

Awesome recipe ❤. Thank you Chef

So tempting 😋

I try this recipe.. amazing ..

Made it today. Superhit!

thank you so much for this recipe.

Wow superb

Thank you chef ❤

Beautiful..❤❤❤

No words to say Absolutely mouthwatering 👌😋😋😋🙏

Thanku

Mashaallah..

WOW, IT'S MOUTH WATERING 😋

My favourite dessert. Tried so many recipes of yours and all are perfect..never have I failed..Surely will try this soon..Thank you chef for sharing beautiful recipes n tips..Speaks volumes of the hard work you put in..

Your tips are amazing, thank you chef.

Wow, wow very tempting 😋😋

Thanks sir amazing rasmalaai

My favourite dessert. Thanks sir for sharing this recipe.😋😋😋. Iam going to try this very soon.

Your recipe rocked tried first time and my family loved it

Thank you

It's my favourite sweet dish too .

Thankyou very much for explaining so well. Shall make this dish. My fav.

Beautiful rasmalai amazing

Thankyou so much for this tricks chef

Very nice bahot achi h I like rasmalai

The way u eat ❤❤❤feels very tempting.

So delicious and amazing ras malai thanks you sir apki har advice ke liye Yeh recipe jarur try karungi thanks a lot sir 😊❤❤❤❤❤

One of the best chefs

Mouth watering....❤

My favourite sweet dish bhaiyya😊 1 no banayi hai aapne

Amazing

Wow chef amazing 😊 my favorite dessert. thanks for sharing this recipe 😋😋 I am going to try this very soon ❤❤

Very nice muh Mai Pani aa gaya

Very nice and perfect recipe. Thank you for sharing. God bless you.🎉🎉🎉🎉🎉

Beautiful recipe and thanks for sharing all the tips and tricks for making Rasmalai. 🙏

So yummy

I love ur recipe

It was so yummy..thanks for sharing recipe ❤️

Mashallah bahtreen rasmalli

Boht ache se btaya aapne bhai

My sabse jada favourite 😋😋😋😋

Love all ur recipes, will definitely try Rass malai..

Bahut mast sir

Bohuti swadisht recipe 👌👌❤️

Delicious

Mashallah bahtreen Rasmalai

Mouth watering recipe❤

Super will try

Amazing recipe 🙏🙏🙏🙏🙏🙏

Amazing sweet dish 😋😋😋

Awesome Awesome Awesome Awesome...... amazing cooking sir

I love your recipes

Masha Allah really amazing recipe and tips😊

Wowww super recipe bro👌😍😍😍😍

looks interesting, will make it..

It's also my Favorite Dear...It's very Awesome And Delicious...❤️❤️❤️

I must must try this …. So yummmm ❤❤❤❤❤❤

Mast resipi👍

All time my favourite sweet dish 😋

i'll eat the whole plate... delicious sirrrrrr

Thanks sir

❤ will make this!

OMG it's literally like a melting soft one I could feel it in my mouth ❤❤ can't leave this video anymore it's soo tempting 😔❤❤❤

Bahot atchha well done

Thank you sanjyot ji, rasmalai made by me turned out soo sooo welll….

Superb

I'm ordering Rasmalai right now😭😭❤️❤️😋

My favorite ❤

Wowwwwww.... yummy 😋😋😋😋

Nice process and also ras malai

Boht zabardast 😊

Wow nice mouthwatering thank you sir

बहुत बडिया 👍हम बनाकर देखेंगे

Yummy, i will prepare this 👍

Thanks ❤

To good you are you explain very nicely

Will make it tommorow

very nice recipie

So nice recipe 😊

Veri nice sir😊