I religiously followed this recipe and it's the first time in my life that my rasmalai have turned out to be perfect! I am over the moon and so grateful that the chef shared his tips-such a difference. Thank you and God bless you.
I was very impressed by this chef. I appreciate him using his bare fingers in the food. There is more life value going into the food when one eats with one's hands. The people of India know this. So also the food must taste even better and be healthier the more the bare hands are in it.
Really liked the foam part. Made them today.Came out lovely. Only thing they had gained size three times while boiling...actually made rasgullas. Yet they became smaller later. Is it due to I let them cool in the hot syrup only. A lovely recipe. Explained very well. Good job chef !!!
hi Siddhartha your rasmalai recipe is a hit , plz can you tell me if the process for rasgulla and chum chum will be same or is there a little difference plz reply
hello. i make rasmalais and rasgullas many times. everything goes perfect. the only issue i face is when i eat rasmalai, it won't have the milk absorbed into it which means it tastes like plain rasgulla. i can actually feel the difference in taste. someone suggested i have to squeeze it properly before adding to milk so that it absorbs milk.. but still i am not satisfied..please suggest
Hetvi Naik what I do I am not using his method but whenever u remove rasgulla from syrup put that in ice n add some syrup in to that keep it for 15 minutes after that squeeze it n put it in milk n for better taste u have keep rasgulla in milk atleast 8 to 9. Hours before having it ....
Hi Sanjeev Kapoor ji. I live in Toronto and last week I went to your Restaurant in Brampton. I had Rasmalai chat which was soooo good and want to make it at home. Could you please send me the recipe. I will appreciate it.
First you are washing the chhena to remove the vinegary taste and then you are soaking your chhena balls in that vinegary whey and even using it in your sugar syrup, it is going to affect the taste I suppose.
Hello Siddaharth thanxs for the lovely recipe..............plz i wanted to know as Iam making Rasmalai in bulk, in batches of 20 pieces , so can i take the same sugar syrup for at least one more round..........usko little bit improve karke use again. Plz reply. Reply
+Harminder Rebel Singh if I hv to keep my opinion to myself then don't post it on UA-cam, learn to spell first before you comment and try to mind your own business not your friends.. He is promoted by Sanjeev kapoor so...
In point 8 "remaining refine flour" is mentioned. Where is the other refined flur added of which this is remaining? i checked many times did I miss something?
Hello Sanjeev kapoorji I tasted the Rasmalai chaat in one of your Restaurant in Toronto. Please send me the recipe. I will really appreciate it. Thank's
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I religiously followed this recipe and it's the first time in my life that my rasmalai have turned out to be perfect! I am over the moon and so grateful that the chef shared his tips-such a difference. Thank you and God bless you.
I was very impressed by this chef. I appreciate him using his bare fingers in the food. There is more life value going into the food when one eats with one's hands. The people of India know this. So also the food must taste even better and be healthier the more the bare hands are in it.
i will definitely try this...thnkz for ur recipe..
I tried this recipe...super hit.yummy.thank you
Gajab muh me paani aa gaya
Tried making out Rasmalai today . Came out very well. Thank you
Mind-blowing recipe...will surely try.. thanks...but i think the color of the milk should be yellow of kesar
sanjeev je how i use doi in lacci...sweet yoguard or sour yogurd
Awesome young chef Siddharth , like both Rosgolla and Rasmalai recipie.
Doing a great job.. And salute to Sanjeev sir for giving such a golden opportunity to all the fresh talent..! Thank you.
Really liked the foam part. Made them today.Came out lovely. Only thing they had gained size three times while boiling...actually made rasgullas. Yet they became smaller later. Is it due to I let them cool in the hot syrup only.
A lovely recipe. Explained very well. Good job chef !!!
rus malai maide k pani main boil nahi hoti
khana khazana always hide there recipe (main ingredient)
and always try to hide the secret of recipe
hi Siddhartha your rasmalai recipe is a hit , plz can you tell me if the process for rasgulla and chum chum will be same or is there a little difference plz reply
Super recipe I just made this in Very frst go with ur recipe chef...thnxx alot
A big like for you sir, awesome recipe
Chef Siddharth. Well done. Nicely explained!
I tried this recipe. It worked like woaahhh
Hi Siddharth
You are a brilliant cook. You go into such small details to foolproof
our cooking. Thanks. Your recipes always come out perfectly.
Well done bro .u r gonna be a great cook inshallah. U r small but mighty .young man.
Saqib Saeed 8
Saqib Saeed the
Saqib Saeed the jywtt07e05qp5ag0owto2do4tiay to to its bn
excellent explanation. would like to see you on the top soon.
I tried your rasgulla recipe it was amazing and tasty thanks to you
ahha ymee ymeee sanjiv sarji
The best recipe for Rasmilai. Thanks for this upload.
Great Receipe !!
If you follow it carefully , you will get the perfect Ras Malai 👌👌
@@leenaanand3052 778
I will make it soon.Thank you.
hello. i make rasmalais and rasgullas many times. everything goes perfect. the only issue i face is when i eat rasmalai, it won't have the milk absorbed into it which means it tastes like plain rasgulla. i can actually feel the difference in taste. someone suggested i have to squeeze it properly before adding to milk so that it absorbs milk.. but still i am not satisfied..please suggest
Hetvi Naik what I do I am not using his method but whenever u remove rasgulla from syrup put that in ice n add some syrup in to that keep it for 15 minutes after that squeeze it n put it in milk n for better taste u have keep rasgulla in milk atleast 8 to 9. Hours before having it ....
I love the background music
You have mentioned to wash chena in running water. However, you are allowing it to be stored in the in the which is having the vinegar.
hello sir
chhen ko dow bnane ke liye kisi geduget ka istemal kr sakte h (kis geduget ka) ya hath se hi mathna padega
Love it❤
Very good sir i learnt somthing
Legend of cooking world 🗺
I like ur racipes too much.
omg i don't know what that is but yummy it looks good. I'm gonna try to make it. wish me luck.
Its sooo good
verynice and easy to do it.thankyou
well very lovely it looks I never tried to make it but I am really interested to make it ,intact now may I know why only Buffalo milk
wonderful recipe ...
Very testy👌
Hi Sanjeev Kapoor ji. I live in Toronto and last week I went to your Restaurant in Brampton. I had Rasmalai chat which was soooo good and want to make it at home. Could you please send me the recipe. I will appreciate it.
Nice n easy to cook
Best rasmalai
Tasty It is very nice👌👌
very tasty recipe, I try it
So delicious sweets
Masala Milk ko thick krne k liye corn flour b add kr skte hain?
Hi, I tried it. It was awesome :).
Thank you
Brilliant! It looks delicious!
I would definitely try to make it soon ;)
Keep it up always.
Thanks for sharing this video.
sir ap bolte hue kitna pyare lgre ho
Wanderful
Awesome
First you are washing the chhena to remove the vinegary taste and then you are soaking your chhena balls in that vinegary whey and even using it in your sugar syrup, it is going to affect the taste I suppose.
huda ali yes m also confused
huda ali has the
nice one
sanjeev kapoor ki shai paneer bnane ki racipevideo dikhae
Superb
GOOD JOB. BROTHER GOD BLESS YOU
so sweet
To remove the sourness, you wash chena in running water. However, you store the same in the whey which is having vinegar. Is it correct?
Very long process but it looks tasty
its awesome
very nice it's yummy.....
..
nice dessert receipe
nice rasipe nisha g thanks to u
superb
perfect!!!!!!
Yume i want it
Thanks a lot. Very NYC.
Hema Dharik and a Tarah in for the second t
looks lovely and moist, will have to try and make it to impress!!! thnks
Very nice
Good one
Good recipe
Hello Siddaharth thanxs for the lovely recipe..............plz i wanted to know as Iam making Rasmalai in bulk, in batches of 20 pieces , so can i take the same sugar syrup for at least one more round..........usko little bit improve karke use again. Plz reply.
Reply
You sure can or add more water and sugar as you boil more.
Nice recipe
Sanjeev kapoor ka naam pa 1👍like tho banti hai or subscriber bhi
Tx chef. ..
Can you give the cup measurement for sugar is it 1cup = 150gm or 200gm
+Harminder Rebel Singh if I hv to keep my opinion to myself then don't post it on UA-cam, learn to spell first before you comment and try to mind your own business not your friends.. He is promoted by Sanjeev kapoor so...
In point 8 "remaining refine flour" is mentioned. Where is the other refined flur added of which this is remaining? i checked many times did I miss something?
+Ithirstyforknowledge Thank you for bringing this to our notice. The error shall be rectified soon.
ngf
ngf
excuse me? what is that?
Sir we are waiting to your after rectifying this error video... if you resolve this then plz send me to LINK. THANK YOU
Can we use curd for cuddling de milk
Ismai sugar nai dlte hai kya milk mai rasmalai ke
helo sir can u upload. rabari raspie
MANPREET Chopra by by
I like it
👌👌
nd what should be right temperature of milk while making chena
Hello Sanjeev kapoorji I tasted the Rasmalai chaat in one of your Restaurant in Toronto. Please send me the recipe. I will really appreciate it. Thank's
Can you tell me please what tempurature I should boil the milk for the chenna (medium or high). Thank you.
The ideal temperature to boil the milk is 100.5 degree celcius.
@@sanjeevkapoorkhazana
thank you so much for the video and the reply. I made some today and it turned out great, so spongy and soft :)
can we use lemon juice to make chhena nd if ys how much
too good
Sanjeev Kapoor Kazana. Rasmalai ka jo sugar ka pani bacha huva he esame dubara dusari Rasmalai boil kar sak te he.pl reply me.
Yummy
sir which chocolate we use to melt and what is the name of chocolate
Wow!
who else is here only for sanjeev kapoor sir ???
yummy I love it
Superb.. 👌🏻
Wow vry delicious sweet.
Amazing bro
see vahchef recipes so easy to make and tasty😁🍔🍦🍳🍖🍗🍕
Sir when I added my balls to syrup it dissolves.i tried it many times but all the time I wasted my material.,😭
RM Kapoor Excellent! You've done humanity a favor by cleaning out the gene pool.
can you please tell which vinegar to be used
can v use lemon insted of veniger to prepare paneer
aravind skumar
How the one which is store bought is yellow in color?
Nice ricep Rasmalai