EASY RASMALAI RECIPE AT HOME WITH TIPS | SOFT AND SPONGY RASMALAI BENGALI SWEET RECIPE |HOLI SPECIAL
3.7 هزار بار بازدید -
3 سال پیش
-
Rasmalai, Soft and spongy flattened
Rasmalai, Soft and spongy flattened paneer (cottage cheese) balls soaked in thickened saffron flavoured milk & garnished with nuts.
For Complete Recipe With Ingredients please visit https://www.masalakorb.com/
SUBSCRIBE HERE: http://bit.ly/2J4WqkQ
#rasmalai #softrasmalai #holispecial
EASY RASMALAI RECIPE AT HOME WITH TIPS | SOFT AND SPONGY RASMALAI BENGALI SWEET RECIPE | HOW TO MAKE RASMALAI
👉For more recipes please visit: https://www.masalakorb.com/
🌺INGREDIENTS🌺
Paneer balls:
Paneer made from 1 litre of milk Get Recipe HERE
2 teaspoons semolina
Syrup to cook Paneer balls:
4-5 cups water
1 cup Sugar
For Rabri/Ras:
1 litre full fat milk
1/2 cup sugar
Few Saffron strands
1/2 cup thinly sliced Almonds or Pistachios or both, divided
1 teaspoon Cardamom powder
🌺My Tips🌺
👉FOR RAS/RABRI:
*Use full cream/whole milk to make Rasmalai. Low fat or fat free will not give good results.
*Also, do not over stir the milk while preparing rabdi as the cream will not form.
*Make the ras/rabdi as thick oor as thin to your preference.
👉FOR PANEER/CHENA BALLS:
*Do not use store bought paneer to make this sweet. This recipe calls for homemade paneer. Click here for all the tips to get paneer right.
*Even though you have to squeeze out the water completely from the paneer, make sure that it’s not completely dry. The chena should feel soft and moist even after you have squeezed out the water. If prepared chhena is too dry, rasmalai balls will turn hard and if it is too soft, they will break while cooking and not retain their shape after cooking. So, moisture content is the key to make good quality paneer balls.
*You can add 2 teaspoons of semolina or 1 teaspoon cornflour to the paneer and mash. This helps in binding.
*Mash paneer/ chena for at least 10 minutes. This is a crucial step, so don’t try to cut down the time.
👉COOKING PANEER BALLS IN SUGAR SYRUP:
*Use a wide pan to cook the rasmalai balls. The balls double in size so there should be enough space in the pan for them to cook. Don’t overcrowd the pan with too many balls. Cook in 2 batches if required.
*The water to sugar ratio is 5:1 respectively. This ratio is important to get the right syrup consistency. Drop the balls in the syrup only when it comes to a full boil and the heat should be set to high throughout the duration of cooking.
*In case you have added less water and you feel the sugar syrup is getting thicker and balls are sticking to the bottom of the pan, then keep adding little water constantly. The balls should not touch the bottom of the pan. The syrup should always be thin in consistency. If you stick to 5:1 ratio, you will hardly need to add any water.
👉ASSEMBLING RASMALAI:
*Once the paneer balls are cooked, let them cool down to room temperature.
Squeeze the paneer ball gently in between your palms to remove sugar syrup before adding to the saffron milk, otherwise the rasmalai balls will not absorb the milk.
*The thickened saffron milk should be warm when you add the rasmalai balls/paneer balls to it. So, basically the balls should cool down to room temperature but the saffron milk should still be warm.
*You can add nuts of your choice.
👉SHELF LIFE:
*Being a milk based dessert the shelf life of this dessert is 1 to 2 days. So, it should be ideally consumed within 2 days.
🌺------------------Check Out Other Helpful & Related Videos-------------------🌺
MAKING PANEER: How to make Soft Paneer at Home from ...
RASAGULLA: How to make Rasgulla Bengali Recipe |...
BREAD RASMALAI: How to make Bread Rasmalai At Home - ...
🌺--------------------------------------------------------------------------------------------------------🌺rasmalai recipe,rossomalai,rasmalai halwai style,rasmalai,cookingshooking,रस्मालाई,रस्मालाई हलवाई के जैसे,ras malai,how to make rasmalai,हलवाई जैसी रस्मालाई की रेसिपी,रस्मालाई हिंदी में,rasmalai with cottage cheese,how to make rasmalai,rasgulla,gulab jamun,diwali recipes,indian sweet recipes,
🌺--------------------------------------------------------------------------------------------------------🌺
🙏 Thank you for watching this video! Give it a try and give your feedback in the comment section. Enjoy!!😍
Please take a moment to like and subscribe to this channel: https://goo.gl/99Kqy6
👉For more recipes visit my blog: https://www.masalakorb.com/
🌺-------------------------------Our Social Media Handles-------------------------------🌺
FACEBOOK: Facebook: Masalakorb
INSTAGRAM: Instagram: masalakorb
PINTEREST: https://www.pinterest.de/padmaveeranki/
TWITTER: Twitter: padmaveeranki
WEBSITE: https://www.masalakorb.com/
-------------------Check Out Other Helpful & Related Videos----------------------
🌺 🌺MASALAKORB PLAYLISTS🌺 🌺
👉FESTIVAL RECIPES PLAYLIST: https://bit.ly/31zYqfu
👉INDIAN SWEETS PLAYLIST: https://bit.ly/3b38yjL
👉LOCKDOWN RECIPES PLAYLIST: https://bit.ly/2WfS8OR
👉SOUTHI NDIAN RECIPES PLAYLIST: https://bit.ly/31yUcob
👉DASARA RECIPES PLAYLIST: https://bit.ly/3b6RpFR
👉DIWALI RECIPES PLAYLIST: https://bit.ly/2Qweo3W
For Complete Recipe With Ingredients please visit https://www.masalakorb.com/
SUBSCRIBE HERE: http://bit.ly/2J4WqkQ
#rasmalai #softrasmalai #holispecial
EASY RASMALAI RECIPE AT HOME WITH TIPS | SOFT AND SPONGY RASMALAI BENGALI SWEET RECIPE | HOW TO MAKE RASMALAI
👉For more recipes please visit: https://www.masalakorb.com/
🌺INGREDIENTS🌺
Paneer balls:
Paneer made from 1 litre of milk Get Recipe HERE
2 teaspoons semolina
Syrup to cook Paneer balls:
4-5 cups water
1 cup Sugar
For Rabri/Ras:
1 litre full fat milk
1/2 cup sugar
Few Saffron strands
1/2 cup thinly sliced Almonds or Pistachios or both, divided
1 teaspoon Cardamom powder
🌺My Tips🌺
👉FOR RAS/RABRI:
*Use full cream/whole milk to make Rasmalai. Low fat or fat free will not give good results.
*Also, do not over stir the milk while preparing rabdi as the cream will not form.
*Make the ras/rabdi as thick oor as thin to your preference.
👉FOR PANEER/CHENA BALLS:
*Do not use store bought paneer to make this sweet. This recipe calls for homemade paneer. Click here for all the tips to get paneer right.
*Even though you have to squeeze out the water completely from the paneer, make sure that it’s not completely dry. The chena should feel soft and moist even after you have squeezed out the water. If prepared chhena is too dry, rasmalai balls will turn hard and if it is too soft, they will break while cooking and not retain their shape after cooking. So, moisture content is the key to make good quality paneer balls.
*You can add 2 teaspoons of semolina or 1 teaspoon cornflour to the paneer and mash. This helps in binding.
*Mash paneer/ chena for at least 10 minutes. This is a crucial step, so don’t try to cut down the time.
👉COOKING PANEER BALLS IN SUGAR SYRUP:
*Use a wide pan to cook the rasmalai balls. The balls double in size so there should be enough space in the pan for them to cook. Don’t overcrowd the pan with too many balls. Cook in 2 batches if required.
*The water to sugar ratio is 5:1 respectively. This ratio is important to get the right syrup consistency. Drop the balls in the syrup only when it comes to a full boil and the heat should be set to high throughout the duration of cooking.
*In case you have added less water and you feel the sugar syrup is getting thicker and balls are sticking to the bottom of the pan, then keep adding little water constantly. The balls should not touch the bottom of the pan. The syrup should always be thin in consistency. If you stick to 5:1 ratio, you will hardly need to add any water.
👉ASSEMBLING RASMALAI:
*Once the paneer balls are cooked, let them cool down to room temperature.
Squeeze the paneer ball gently in between your palms to remove sugar syrup before adding to the saffron milk, otherwise the rasmalai balls will not absorb the milk.
*The thickened saffron milk should be warm when you add the rasmalai balls/paneer balls to it. So, basically the balls should cool down to room temperature but the saffron milk should still be warm.
*You can add nuts of your choice.
👉SHELF LIFE:
*Being a milk based dessert the shelf life of this dessert is 1 to 2 days. So, it should be ideally consumed within 2 days.
🌺------------------Check Out Other Helpful & Related Videos-------------------🌺
MAKING PANEER: How to make Soft Paneer at Home from ...
RASAGULLA: How to make Rasgulla Bengali Recipe |...
BREAD RASMALAI: How to make Bread Rasmalai At Home - ...
🌺--------------------------------------------------------------------------------------------------------🌺rasmalai recipe,rossomalai,rasmalai halwai style,rasmalai,cookingshooking,रस्मालाई,रस्मालाई हलवाई के जैसे,ras malai,how to make rasmalai,हलवाई जैसी रस्मालाई की रेसिपी,रस्मालाई हिंदी में,rasmalai with cottage cheese,how to make rasmalai,rasgulla,gulab jamun,diwali recipes,indian sweet recipes,
🌺--------------------------------------------------------------------------------------------------------🌺
🙏 Thank you for watching this video! Give it a try and give your feedback in the comment section. Enjoy!!😍
Please take a moment to like and subscribe to this channel: https://goo.gl/99Kqy6
👉For more recipes visit my blog: https://www.masalakorb.com/
🌺-------------------------------Our Social Media Handles-------------------------------🌺
FACEBOOK: Facebook: Masalakorb
INSTAGRAM: Instagram: masalakorb
PINTEREST: https://www.pinterest.de/padmaveeranki/
TWITTER: Twitter: padmaveeranki
WEBSITE: https://www.masalakorb.com/
🌺 🌺MASALAKORB PLAYLISTS🌺 🌺
👉FESTIVAL RECIPES PLAYLIST: https://bit.ly/31zYqfu
👉INDIAN SWEETS PLAYLIST: https://bit.ly/3b38yjL
👉LOCKDOWN RECIPES PLAYLIST: https://bit.ly/2WfS8OR
👉SOUTHI NDIAN RECIPES PLAYLIST: https://bit.ly/31yUcob
👉DASARA RECIPES PLAYLIST: https://bit.ly/3b6RpFR
👉DIWALI RECIPES PLAYLIST: https://bit.ly/2Qweo3W
3 سال پیش
در تاریخ 1400/01/03 منتشر شده
است.
3,769
بـار بازدید شده