Rasmalai Recipe | Soft Rasamali & Rabdi Halwai Style 9 Secret Tips
Rasmalai Recipe | Soft Rasamali & Rabdi Halwai Style 9 Secret Tips with detailed photo and video. a classic and traditional Indian dessert recipe made with milk solids and soaked in sweetened milk rabdi. it basically originates from the eastern part of india and known by various names including rossomalai, ras malai or rasa malei. it is an extremely popular juicy dessert and is typically served after a satisfying lunch or dinner meal, but can also be served after a lip-smacking chaat snack meal.
Rasmalai Recipe | Soft Rasamali & Rabdi Halwai Style 9 Secret Tips with step by step photo and video recipe. eastern India or more precisely Bengali cuisine has contributed a lot of dessert recipes to indian cuisine. these are typically made with milk or milk solids which is either dipped in sugar water or sweetened milk. one such satisfying and delicious milk-based dessert recipe is Rasmalai Recipe which is known for its creamy, soft and juiciness from the flavoured milk rabdi.
in this video post, i have tried to share 9 basic and essential tips to make halwai style soft and juicy Rasmalai Recipe. firstly the most essential and critical tip is to use full cream cow’s milk for the best result. it helps to yield a good amount of milk solids or also known as chenna which would hold its shape even after boiling. secondly, while the milk is boiled, try to stir it continuously so that it does not form cream or malai. you may also use a wooden spatula for the best result. further, use vinegar or lemon juice to spoil the milk. vinegar is most effective but you may need to wash the chenna before use. moreover, do not over boil the chenna and start collecting the chenna as it may turn hard and not effective for the sweet. once the chenna is filtered, do not forget to wash it with cold water so that all sourness is washed and does not stick to chenna.
further, once the chenna is prepared, do not forget to implement these steps. once the chenna or milk solids are connected, it has to be gently kneaded so that it helps to form shape. however, use your upper part of the palm for less pressure. it would start sticking to each other and this is the time you can start shaping it like an oval and boil/cook it in sugar water. do not over boil as it may form a hard shaped chenna ball. also, remove it quickly from hot sugar syrup to soak it in rabdi. moreover, when you prepare the rabri, try to make it less thick in consistency so that it easily flows around and easily absorbs. finally, the rabdi has to be slightly warm before it is poured into chenna balls. it helps to absorb more quickly and efficiently. let it rest in the refrigerator for 4-5 hours before it is served.
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