what is rasmalai made out of

what is rasmalai made out of

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How to make rasmalai

what is rasmalai made out of – Today i am going to show you how to make rasmalai, it’s one of the most favorite indian dessert recipes. Once you make this rasmalai at home, you’ll stop eating rasmalai from outside and you’ll make this rasmalai every time. 

Now to make rasmalai, you need very simple ingredients like milk, sugar and some nuts. you don’t need to bring anything else. The main thing is the process and people face a lot of problem with this process.

what is rasmalai made out of – That the rasmalai has become hard and the ras hasn’t gone inside. And it becomes hard or breaks while cooking. None of this will happen. I’ll give you tips one by one to make rasmalai fluffy. It won’t break while cooking. it’ll be soft and the ras will go inside, and it’ll be very delicious.

what is rasmalai made out of
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How To Make Ras Of Rasmalai

what is rasmalai made out of – Now, first of all, we have to make the ras, which is the flavoured milk so, let’s see how to make the Ras.

  1. Take a thick bottomed pan.
  2. Add 1 litre of buffalo full fat milk.
  3. stir it and bring it to a boil.
  4. stir it in between so that the milk doesn’t stick to the bottom.
  5. You can see that it has come to a boil.
  6. Lowe the flame.
  7. At this stage, add 7-8 sliced almonds, 7-8 sliced pistachios, 1/2 teaspoon of cardamom powder, and a pinch of saffron.
  8. Stir everything well and cook it for 10-12 minutes on a medium flame.
  9. And keep simmering the milk.
  10. I’ll am giving a tip that is don’t make the milk too thick. The milk should be thin.
  11. Cook it for 10-12 minutes.
  12. It will reduce a little and it will get a little thick.
  13. If you make it too thick, then the rasmalai won’t absorb the Ras,
  14. So, this is very important.
  15. After 5-6 minutes, you can see that the milk has reduced a little.
  16. At this stage, add 1/2 cup of sugar.
  17. Add the sugar and stir it well and cook it for another 5-6 minutes.
  18. Cook it for a total of 10-12 minutes.
  19. So, you can see that after 12 minutes, the color of the milk has become more yellow.
  20. Our milk has reduced a little more.
  21. But you can see the consistency of the milk.
  22. So, here our Rasmalai Ras is ready.
Now, you have to transfer this milk to an open vessel. And let it cool down to room temperature till we do the rest of the process.
what is rasmalai made out of
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How to make Rasmalai chhena

  1. In a vessel, add 1 litre of buffalo’s full-fat milk.
  2. Add the milk and turn on the stove.
  3. while stirring, bring the milk to a boil.
  4. i am going to give you some tips for making chhena, so pay attention.
  5. once the milk comes to a boil, turn off the stove.
  6. After turning off the stove, let the milk cool down for 1-2 minutes.
  7. in a bowl, mix 2 tablespoons of water and 2 tablespoons of vinegar and keep it ready.
  8. Also, prepare a set-up.
  9. Take a big vessel.
  10. Place a sieve in it.
  11. Also, place a mulmul cloth in it.
  12. This will help in straining the chhena.
  13. After 2 minutes, when the temperature of the milk comes down slightly, slowly add the mixture of vinegar and water to it.
  14. Stir it very lightly, don’t stir it too fast.
  15. Slowly, as you add the mixture to it, you will see that the milk will curdle.
  16. When the milk curdles, you will see a light green colour.
  17. This means that our chhena is ready.
  18. We have to strain this chhena as well.
  19. Strain the chhena with the help of the set-up that we prepared.
  20. You have to quickly wash it with cold water.
  21. You have to quickly cool down the temperature of the chhena.
  22. The sourness of the vinegar will also be removed due to the water.
  23. Once you have washed the chhena, pick up the mulmul cloth and squeeze it very lightly.
  24. Don’t squeeze it too hard, so that all the moisture comes out of the chhena.
  25. Let the moisture come out of the chhena as much as it comes out on its own.
  26. Once the moisture comes out, you have to put it in a sieve and  put a heavy object on top of it.
  27. i have put some bowls on top of it.
  28. And let it sit for a maximum of 10 minutes.
  29. So that the excess moisture comes out on its own.
  30. To make Rasmalai, chhena is a very important ingredient, and while making it, there are times when things go wrong.
So for that i will give some tips first of all , when the milk starts boiling, don’t curdle the boiling milk. Turn off the gas, let the temperature come down slightly. Then you have to curdle the milk.

 

what is rasmalai made out of – second thing, don’t add vinegar directly to it. Mix the water and vinegar. The milk shouldn’t have a sudden shock. It shouldn’t burst suddenly, otherwise the chhena will be hard. So add the mixture of vinegar and water slowly. And let the milk burst out slowly.

Third thing, don’t mix it quickly, mix it slowly. Let the milk burst out slowly. Once you have done all these things, and once you have strained the chhena, after that don’t squeeze it too much add take out all the water.

what is rasmalai made out of – If all the moisture comes out, then also the chhena will become hard. so first, take out as much water as possible with light hands. After that weighing it, leave it for 7-8 minutes, max 10 minutes. Don’t leave it for too long. otherwise, all the moisture will comes out.

If you follow all this tips then your chhena will be perfect, and your rasmalai will also be perfect.

what is rasmalai made out of – So now i had kept the chhena aside for 10 minutes. Now let’s see how to shape it further.

what is rasmalai made out of
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How to make shape

After 7-8 minutes, remove the weight.

  1. Now you will see our chhena is ready.
  2. When is am touching the chhena, there is a little moisture in it.
  3. The moisture hasn’t come out completely.
  4. Now place a wet cloth on the platform.
  5. And place a big platter on it.
  6. Due to the wet cloth, the platter won’t move back and forth.
  7. Now take the chhena that we have prepared.
  8. Crumble the chhena.
  9. After that, with the heel of the hand, you have to rub the chhena.
  10. Rubbing means, you have to rub it well and smoothen it.
  11. I am rubbing the chhena on the surface of the platter.
  12. what is rasmalai made out of – So that the grains of the chhena become very small and our chhena becomes very smooth.
  13. For the process, you have to do this 4-5 times for the whole chhena.
  14. You have to rub it for 4-5 minutes.
  15. While rubbing, you don’t have to rub it so much that all the ghee out of it.
  16. You just have to rub it until it becomes smooth.
  17. So after 4-5 minutes, You can see how it has become smooth after rubbing.
  18. You have to smoothen it.
  19. You have rubbed the chhena once.
  20. The ghee hasn’t separeted from it.
  21. It’s just a little bit of the fat that i rubbed on my hands.
  22. Even at this stage, there is a little of moisture in it.
  23. So to balance the moisture, i am adding 1 teaspoon of all-purpose flour.
  24. So that the moisture is balanced.
  25. And you get a little bit of binding. You have to add only 1 teaspoon. Don’t add too much all-purposr flour or else the Rasmalai will become hard.
  26. what is rasmalai made out of – After adding the all-purpose flour, you have to mix it lightly so that the all- purpose flour gets mixed well and there is no need to rub it too much.
  27. And once the all-purpose flour is mixed well in it, you can see that our smooth chhena is ready.
  28. Now we can shape it now.
  29. Before shaping it, place a damp cloth on top of it.
  30. We have to prepare sugar syrup on the side.
  31. In an open cauldron,  add 
                                      1. Add 1.5 cups of sugar and 6 cups of water.
                                      2. Turn on the gas.
                                      3. Stir it lightly.
                                      4. Now cover it with a lid
                                      5. And let the sugar syrup cook on a low flame.
                                      6. We don’t have to make the sugar syrup thick at all.
                                      7. Just let the sugar dissolve and let the sugar syrup cook a                                               little bit.
                                      8. So keep the flame on low or else the sugar syrup will                                                        thicken  on a high flame.
                                      9. While the sugar syrup is cooking, let’s shape the Rasmalai.
                                     10. Take a small portion of chhena. Press it between your                                                      palms and then start shaping it.
                                      11. Shape it the way we shape gulab jamun or rasgulla.
                                      12. As soon as it forms a round shape,  press it lighlty. so                                                      that it forms a small tikki.
                                      13. It will form a smooth tikki and it shoudn’t have any cracks.
                                      14. Don’t worry about the shape of the tikki.
                                      15. When it cooks, it will puff up a lot.
                                      16. So make small tikkis.
                                      17. Shape all the rasmalai in the same way.
                                      18. So we have shaped the rasmalai.
                                      19. The way to shape it is to press it between your palms and 
                                            and as soon as you release pressure while pressing it, it                                                 forms a tikki shape.
                                     20 . Make a round shape and press it, it will have cracks on                                                    the  sides.
                                      21. Stop at the end and you will get a tikki shape.
                                      22. And these small tikkis that you see puff up a lot.
                                      23. So don’t make them too big or the rasmalai will be too big.                                               so you to be careful about this and shape it.
                                      24. And the sugar syrup that i told you about is very important.
                                      25. It shouldn’t be thick, if it is too thick, then the whole                                                          program will flop. It should be a thin sugar syrup. Just let                                                the sugar melt, and let the sugar syrup cook for 1-2                                                          minutes.
                                     26. If you don’t want to do this simultaneously then shape it                                                 separately, make the sugar syrup later.
                                    27. If the rasmalai stays like this for 5-6 minutes,  then there is                                             no problem.
what is rasmalai made out of
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How to make sugar syrup consistency and how to cook it

  1.  The flame of the gas should be high.
  2. You have to drop the rasmalai one by one.
  3. You have to drop all the rasmalai at once.
  4. Be careful. The rasmalai is very delicate.
  5. So drop it very gently.
  6. As soon as you drop all the rasmalai, cook it on high flame for 2 minutes without covering.
  7.  You will see that it will start to puff up in 2 minutes.
  8. There is no need to stir it.
  9. After 2 minutes, you can see that it has puffed up a little.
  10. Cover it now.
  11. After covering it, cook it on high flame for 10-12 minutes.
  12. When you cover it, the bubbles of the sugar syrup will come up amd the rasmalai will cook well from the bottom and top.
  13. There will be a little pressure as well.
  14. And the rasmalai will puff up well.
  15. So cook the rasmalai on high flame for 10-12 minutes.
  16. When the rasmalai is cooking, we have to prepare a set-up on the side.
  17. Take ice-cold water in a bowl.
  18.  Put ice in the water and keep it cold.
  19.  So that when the rasmalai is cooked, we will give a shock to the rasmalai in this cold water.
  20. We will make it cold all of a sudden.
  21. So keep the set-up ready, After 10-12 minutes, you have to check the rasmalai.
  22. You can see that our rasmalai has puffed up a lot.
  23.  It has become a big size.
  24.  Not a single rasmalai has burst or broken.
  25. It has become a perfect rasmalai.
  26.  what is rasmalai made out of – Now strain the rasmalai, After straining immediately put the rasmalai in cold water.
  27. If your rasmalai sinks, it means that it has become a perfect rasmalai.
  28. In the same way, strain all the rasmalai and put it in cold water.
  29. And let the rasmalai cool down in cold water for 10- 12 minutes.
  30. So you saw how well the rasmalai has puffed up. Not a single rasmalai has burst or cracked.
  31. On high flame, without covering it for 2 minutes, cover it for 10 -12 minutes, and then give a shock in ice – cold water.
  32. The reason for giving a shock in ice – cold water is that rasmalai holds its shape.
  33.  And the temperature of rasmalai comes down quickly and holds its shape.
  34. So it won’t break when you soak it in milk, it won’t fall apart. For this, it is important to cool it down.
  35. Once you have cooled it down in cold water for 10-15 minutes, squeeze it and then add it to milk.
  36. Let’s see how to do that process,
  37.  So it’s been 10-12 minutes and our rasmalai has cooled down.
  38. Keep the milk that we made aside, which shouldn’t be hot at room temperature aside.
  39.  Now you have to take the rasmalai and squeeze it carefully between your palms and remove the water.
  40. You can see that it has become very thin
  41. But as soon as you put it in milk, it will swell up again.
  42. That’s why we have removed the water from it
  43. So that the milk goes inside the rasmalai.
  44. If there is water, then the milk won’t go inside.
  45. So it’s important to squeeze it, don’t forget.
  46. Squeeze al the rasmalais in the same way and add it to the milk.
  47. what is rasmalai made out of – After adding it to the milk, you can see that the rasmalais have swelled up again.
  48. But now you have to show a little patience.
  49. Cover it or else you can smell thr fridge.
  50. Cover it and keep it in the fridge for 2-3 hours to cool down.
  51. what is rasmalai made out of – So our rasmalai is ready. You have to be a little patient, because it’s fun to serve chilled rasmalai.
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