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.
I'm a true admirer of your recipies and the videography. I always found you do good background work before making a dish which is very unique. Finally,I have a request can u make Juans Rainbow cake? There are no authentic recipe video of that in the youtube it would be great if you could consider my request!
I made this on my husband's birthday and it turned out to be absolutely delicious. Each element was perfect. The way you explain each step in detail, mentioning what to be aware about, what to avoid etc, makes it a learning process instead of just blindly following the video. Thank you for sharing your knowledge with a wider audience.
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.
People go there for fame so that they can start their restaurants. He is already more famous than most of the judges. He may get invited for one or two episodes as a guest in the next season.
Hlo @@loknathbehera6557hlo sir Maine channa bnya to jb chasni mai dala to thik the fr jb usko dhak diya to sb padde krb ho gye sir ...ase kyu ..plz ans me
I made it.... It's perfect💯💯💯...... You are unbeatable.... Maine Rasmalai pehle bhi banai h ghar par par vo na to spongy bani Or na hi phuli... But this time it's perfect 👍👍 ... So spongy and so tasty😋😋😋.... Thank you❤🙏... For these amazing tips 💡
Hello Chef I tried this recipe recently on the occasion of my mother’s 60th Birthday Turned out so well.. everyone loved it.. that’s my mom favourite dessert 😊❤️ ( the only thing I changed was I kept the weight on Chena for 30 mins instead of 10/15 mins as you mentioned. But it still turned out so soft) Thank and best regards to Chef Sanjyot and YFL team 😊❤️
Ap bohat mehnat karty han hm logo k lia thank u.. Mujhy yaad hai apny 2 bar pehly bhi hamy rasmalai bnana sikhaya tha...or ab phir itny achy process or tips k sath samjhaya.. Main aj hi phir banaogi qk apki har recipe perfect banti hai.. Mere husband or ghar waly khush hoty hn kha kar or apki wajah se hi mujhy bahir k orders bhi any lagy han... Hm womens k hathon main ak hunar de dia apny Allah bless u always bs ap hamara sath kabhi nhi chorna apke sath feel hota hai k koi apna hai jisy hmari fikar hai bhaly dor hi ho.. . ❤❤❤❤
Bohot khushi hui aapka message read kar ke. Yahi koshish rehti hai ke jo main seekhta hu woh aap sabhi ke saath share karta rahu. Aapko dher saari subhkamanaye :)
I have just make rasmalai after I saw this recipe ,I totally followed ur recipe and it makes wonder , rasmalai made very taste and spongy ,I m going to serve it to my in-laws.. thanks a lot.
I would love to buy that masaladani... It's made in India and looks so authentic... If only, the shape of 6 of those katori wasn't round but arched trapezoid so it's fills the whole space, minimizing any area for fall, and also more thoughtful than the ones I currently use.
You are truly great chef, because I made every recipe after watching you on you tube.never fail any recipe.thank you lots of love.there are many chefs around on UA-cam but your recipes are awesome
I have been making this on Diwali for the last two years, Sanjyot and my family and friends say its better than the one from a sweet shop. Thank you for teaching me this recipe 🧡🧡🧡
I made this and it was the beat rasmalai ever! Got so many compliments on how soft it is. One thing to viewers is that I followed the recipe exactly as he instructed and made no changes of my own!
Thank you for this recipe. This is my mum’s favourite sweet, and living overseas for the last 25 years it has been a hard sweet to find over the years. I always wanted to learn how to make it, I did yesterday as a gift to my mom for Mother’s Day and she loved it. We all loved it. Thank you for all your tips. My cooking in general has started to improve by following your recipes. I also made your veg dum biryani and everyone loved it so much. Thank you ❤
Sanjyot! Bro! The way you make the videos, the way you explain, dude It was perfect when I made it. My entire extended family was here and everyone ate 3/4 pieces, I made it for 12 people. Dude I love you man!
Very true it's the best recipe. I live in Germany and it's very difficult to get authentic Indian sweets in the place I live. So I made it following this recipe. It's just superb.
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..
I just made the Rasmalai from your recipe & I just can’t believe that I could make such perfect Rasmalai 😍 It’s so soft & spongy ❤ Best recipe with minute details.
bahot badhiya ...dikha rahe ho sir......mene khud banayi he ye ....bahot badhiya huvi ...thanks for guidence.....mene pahle khud banake delhi ...badme mene 300 person ke liye bhi banayi bahot pasand ayi unko ...thank u sir ....once again
I have made ras malai with your recipe you posted 2 years ago which was a hit.. but today I tried this recipe with the cold water shock treatment and the special tips.. and well I think this time it has turned out better than even the store ones! Absolutely soft and juicy ras malai! Thanks heaps !
First Comment 👌👌👍 Rasmalai is my favourite bengali mithaee 😋😋 every time i make it breaks , tried a lot ,but what a shame being a bengali I can't make it 😢😢 but now i am dam sure after watching your vdo if i try to make it again , my ras malai won't break my heart ❤️ 😊 Thanks a lot for sharing 👍
I have been making ras malai the past two Diwalis using your recipe. It’s come out perfect and my family loves it. I love how you teach so patiently 🧡🧡🧡
I made this second time and it is absolutely delicious.I used normal cow milk and cornstarch instead and it turned out so good. I mixed your both rasmalai recipes.😊
I love rasmalai. Had it a few days ago at an Indian restaurant here in my country Trinidad. Will surely try to make it. Chef, you make it look so easy to prepare. Many blessings to you.❤
Hello Sanjyot! I cooked the rasmalai today following your recipe and it turned out to be excellent. My family loved it so much 😍.. Thank you very much for sharing your wonderful recipes. 😇
Aapka explanation bahut pyara lagta hai sunne me like as a teacher 😊.....and aapjo teast kerti ho bite leneka andaaz bada acha lagta hai. Mouth watering performance 😋 👌
I made it today and followed all your steps and it came out so good😋. It is soft, yet shape is intact, taste is better than market wala Rasmalai 🎉🎉 Thank you so much Chef for the detailed recipe and your step by step explanation❤
Last few seconds of this video where the plating starts. That amazing visual directly teleports you to heaven. Gbu sanjyot keer. And yes the team which beautifully craft all the videos. 🎉
Thank you chef. Today i prepared it for mother's day. On first attempt itself, it was mind blowing. All thanks to you. I even gave my neighbour who highly appreciate it🎉🎉🎉🎉
Amazing chef You uploaded this video And we made it on the same day following your recipe.... Amazing explanation..... Amazing recipe..... Loved it .....❤❤
OMG.. no one can teach us this recipe better than u chef... Not only I learnt perfectly but I enjoyed the whole explanation.... Love u so much Chef❤❤❤❤
Wah bhai tussi great ho tikki thik se bani bhi nhi thi aur ek bhi nhi tuti wah bhai kya recipe hai zindagi me pehli baar thik se rasmalai bani hai bro thannnkkkkyouuuu❤❤❤❤❤❤❤and your puran poli butter chicken recipes were awesome all of them i tried turned amazing so delicious..... ❤❤❤🎉
Perfect Rasmalai and detailed explanation with reasons! Loved it, I made it today and it turned out to be Awesome!! Better than the store bought. ❤️❤️❤️
May God Bless you Buddy, Your last Receipe of Mango curry is really inspiring....I never even think about it ....mango as curry but it sounds really good.i will definitely try ..... You have no idea .....You are healing so many people with your creativity and love for food. MAY GOD BLESS YOU ......
I made this rasmalai on my parents anniversary and they enjoyed it alot. Although it could have been better since I only had tobed milk available not full fat..but still it was delicious. A quick tip..if it seems like your rasmalai will fall apart..make balls instead kf tikki...I encountered the same problem and this worked for me. Thank you chef for this amazing recipe ❤
@sanjyot keer... Sir I can only say three words for you that you are... BEST BEST BEST of all time. Hats off to the detailing that you give in your recipes👌
Woooow.. I never thought I could make rasmalai... but through ur video, following all the steps, it even came out perfect.. I had tried before but I could never make it, and had lost hopes 😅.. following your video making rasmalai was not even as difficult as I had assumed... a big thanks
Chef Sanjyot, I am thankful to you for explaining the recipe of Rasmalai so patiently and sharing all the tips I tried your recipe and you won’t believe it came out so well better than market one Once again my heartfelt thanks for sharing this recipe. 0:29
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.
👍👍
I'm a true admirer of your recipies and the videography. I always found you do good background work before making a dish which is very unique. Finally,I have a request can u make Juans Rainbow cake? There are no authentic recipe video of that in the youtube it would be great if you could consider my request!
some ppl use cow's milk for bengali sweets and u have used buffalo milk.. does it make any difference to the taste or flavour/ texture?
Itni badi badi bat karte ho to dosa khakhra nana k dikhao
Please share how to make Malai paneer from milk... N make it soft while.cooking
Till now I haven't seen such a chef who explains minute details.I am a big fan of you.bless you my son.
I made this on my husband's birthday and it turned out to be absolutely delicious. Each element was perfect. The way
you explain each step in detail, mentioning what to be aware about, what to avoid etc, makes it a learning process instead of just blindly following the video. Thank you for sharing your knowledge with a wider audience.
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.
People go there for fame so that they can start their restaurants. He is already more famous than most of the judges. He may get invited for one or two episodes as a guest in the next season.
Hlo @@loknathbehera6557hlo sir Maine channa bnya to jb chasni mai dala to thik the fr jb usko dhak diya to sb padde krb ho gye sir ...ase kyu ..plz ans me
Or morning mai hi chnna bnya tha sir Maine to abhi use Kiya
You don't know how to make rasmalai...
How does it turn out with cow milk
This is the most perfect way of making Rasmalai..... point to point bataya authentic tarike se
Mind blowing
Way of explaining
Step by step
Surely I will try with ur receipy
Thanks Chef
I made it.... It's perfect💯💯💯......
You are unbeatable.... Maine Rasmalai pehle bhi banai h ghar par par vo na to spongy bani Or na hi phuli... But this time it's perfect 👍👍 ... So spongy and so tasty😋😋😋....
Thank you❤🙏... For these amazing tips 💡
So glad!!! Always thriving for the best results! :)
.midnight in uk watching this video on time will make daytime as Diwali sweet. Happy Diwali ..❤❤
Hello Chef
I tried this recipe recently on the occasion of my mother’s 60th Birthday
Turned out so well.. everyone loved it.. that’s my mom favourite dessert 😊❤️
( the only thing I changed was I kept the weight on Chena for 30 mins instead of 10/15 mins as you mentioned. But it still turned out so soft)
Thank and best regards to Chef Sanjyot and YFL team 😊❤️
So happy to hear this!! thank you and Belated happy birthday to aunty :)
Is there anyone better than you? NO. Be it making creative videos, never missing on giving details, and whatnot. Just brilliant ❤
Wow, thank you! Means a lot ♥️🙌
For me you are the god father of cooking... I love cooking only bcz of you
Yes ranveer brar
Mai ne first time try kiya bhut hi ziyada acha bana hai
Thanku soooooooooooooooooooooo
Mich sir
I made this just nowww and i am waiting for it to chill. So far everything tured out GREAT..
It turned out AMAZING.🎊
OMG..
I just made this today.
Came out to be the exact same.
Chef I owe learning a lot of things to you .
Ap bohat mehnat karty han hm logo k lia thank u.. Mujhy yaad hai apny 2 bar pehly bhi hamy rasmalai bnana sikhaya tha...or ab phir itny achy process or tips k sath samjhaya.. Main aj hi phir banaogi qk apki har recipe perfect banti hai.. Mere husband or ghar waly khush hoty hn kha kar or apki wajah se hi mujhy bahir k orders bhi any lagy han... Hm womens k hathon main ak hunar de dia apny Allah bless u always bs ap hamara sath kabhi nhi chorna apke sath feel hota hai k koi apna hai jisy hmari fikar hai bhaly dor hi ho.. . ❤❤❤❤
Bohot khushi hui aapka message read kar ke. Yahi koshish rehti hai ke jo main seekhta hu woh aap sabhi ke saath share karta rahu. Aapko dher saari subhkamanaye :)
I have just make rasmalai after I saw this recipe ,I totally followed ur recipe and it makes wonder , rasmalai made very taste and spongy ,I m going to serve it to my in-laws.. thanks a lot.
I would love to buy that masaladani... It's made in India and looks so authentic... If only, the shape of 6 of those katori wasn't round but arched trapezoid so it's fills the whole space, minimizing any area for fall, and also more thoughtful than the ones I currently use.
You are truly great chef, because I made every recipe after watching you on you tube.never fail any recipe.thank you lots of love.there are many chefs around on UA-cam but your recipes are awesome
Lag raha h bahut tasty rasmali bani h . Muh me pani aa gaya
My favorite sweet dish. Perfect recipe
Wow! I just made it, and it came out so beautiful, perfect, and tasty.
Thanks for all perfect tips.
Amazing chef ! But it’s said that cow’s milk is preferred for making Chena for rasmalai,
kahi toh gau mata ko chod kitna Shoshan karoge bichari ka.. Once in a while bhes ki taraf bhi aao.
we have cows at our home..
Yes. In milk cow's milk is best. Everyone one can digest it. Not everyone can digest buffalo milk.
Yes, but chena's quantity will be lesser than gotten from buffalo's milk
I have been making this on Diwali for the last two years, Sanjyot and my family and friends say its better than the one from a sweet shop. Thank you for teaching me this recipe 🧡🧡🧡
My favourite dessert. Thanks sir for sharing this recipe.😋😋😋. Iam going to try this very soon.
Hiifiiii 🙌🙌 Try soon & don’t forget to share images, i would lovee to seee
My rasmalai dint work in boiling water as per your procedure, how to make it perfect?
I made this and it was the beat rasmalai ever! Got so many compliments on how soft it is. One thing to viewers is that I followed the recipe exactly as he instructed and made no changes of my own!
mind blowing...my favourite
I followed your recipe step by step and it turned out super soft and delicious the first time. Thank you so much for your detailed tips
I'm ordering Rasmalai right now😭😭❤️❤️😋
😂😂😂
Thank you for this recipe. This is my mum’s favourite sweet, and living overseas for the last 25 years it has been a hard sweet to find over the years. I always wanted to learn how to make it, I did yesterday as a gift to my mom for Mother’s Day and she loved it.
We all loved it.
Thank you for all your tips. My cooking in general has started to improve by following your recipes.
I also made your veg dum biryani and everyone loved it so much.
Thank you ❤
Khupch chan sir ...delicious 😊
Sanjyot! Bro! The way you make the videos, the way you explain, dude It was perfect when I made it. My entire extended family was here and everyone ate 3/4 pieces, I made it for 12 people. Dude I love you man!
Chef y don't u go for Masterchef India ?? 🤔
Cuz it will be one sided battle
Coz he is already much more than a MasterChef winner
He’s already earning very well and has fame too he doesn’t have a reason to go to masterchef and prove himself. Don’t u think.?😊
As a judge, you mean ?
One trick pony ... you need to be good at all cuisines... im sure he could learn or may know some
Hello Chef - I tried this recipe for my wife birthday . Rasmalai came perfect . Everyone loved it .
Sabhi lo Hanuman jayanti ki well wishes🙏🙏🙏🙏🙏
Nice recipe.
You are a cooking Genius.....🎉🎉
Wah wah amazing thank you chef I will definitely try
You are great. Have not seen anybody explaining so deeply step by step.Indeed you are extraordinary.
God bless you Sanjyot.
I tried it and it was fail 😭 when I put rasmalai into sugar syrup it splits 😭😭😭
Thora mayda add kr lyn
@@ChefBasharat ok I'll try
Same 😶
Mine perfect
Made today
Bhai dibbe wala haldiram ka rasgulla karlo.add
Wow MashaAllah youbhave shown one of my favourite deserts look easy magnificently executed looks delish 😋
Very true it's the best recipe. I live in Germany and it's very difficult to get authentic Indian sweets in the place I live. So I made it following this recipe. It's just superb.
Amazing recipe with excellent tips.. I make it .. ❤My kids loved it ..
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..
yes he is one chef who has explain minute with in-depth details which other chef never explains kudos to the chef
anil hyderabadi
Recipe very nice maine banae family ke liye bahot pasand aayi sabko sir ji thank-you ❤️🙏
I just made the Rasmalai from your recipe & I just can’t believe that I could make such perfect Rasmalai 😍 It’s so soft & spongy ❤
Best recipe with minute details.
I tried this recipe and it turn out so good ❤remember follow all the steps
Made this today....thank you so much for an amazing recipe .love from karachi
Watching your video proves the statement - 'Cooking is an art' and you are an amazing artist!!
BHai aap kya ho .....kya recipe batate ho Aap maine aapke youtube channel se dishes banana seekaha hai aur apne cloud kitchen shuru kiya hai ....bhagwan aapko bahut tarakki aur safalta de❤❤❤
bahot badhiya ...dikha rahe ho sir......mene khud banayi he ye ....bahot badhiya huvi ...thanks for guidence.....mene pahle khud banake delhi ...badme mene 300 person ke liye bhi banayi bahot pasand ayi unko ...thank u sir ....once again
I made it today
...NGL! It turned out so deliciously everyone loved it🫶
Its. So mouth watering sweet you make.👌👌Bless you Beta 🙌🙌
I have made ras malai with your recipe you posted 2 years ago which was a hit.. but today I tried this recipe with the cold water shock treatment and the special tips.. and well I think this time it has turned out better than even the store ones! Absolutely soft and juicy ras malai! Thanks heaps !
First Comment 👌👌👍
Rasmalai is my favourite bengali mithaee 😋😋 every time i make it breaks , tried a lot ,but what a shame being a bengali I can't make it 😢😢 but now i am dam sure after watching your vdo if i try to make it again , my ras malai won't break my heart ❤️ 😊
Thanks a lot for sharing 👍
Very nicely explained. Looking very tempting.mouthwatering.
Hello..I tried this at first time and very happy to say it turns really very tasty delicious and just awsome..Thanks a lot 😊
i tried it and it turned out so goood 🥹loved the recipe loved how u explained it
I love this rasmalai 😋😋😋😋❤️❤️❤️❤️❤️im gonna try it by my own
AWESOME !SIR , the way you explain is commendable ....galti ho hi nahi sakti...will definitely learn and try all ur recipes.
Just made it today
Thanks chef 🤌
It was delicious
My partner loved it 💓
It's totally worth it 🥰
That Smile At The Last After Taking A Bite Of Ras Malai.. That's The Moment For Chef Or Any Person Who Cooked Something On His Own❤❤
Normally I don't write comments. But your recipes and the way you explain made me write this comment. ❤ beautiful!!
The best chef in UA-cam love all your recipes … all the best !❤
I have been making ras malai the past two Diwalis using your recipe. It’s come out perfect and my family loves it. I love how you teach so patiently 🧡🧡🧡
I made this second time and it is absolutely delicious.I used normal cow milk and cornstarch instead and it turned out so good. I mixed your both rasmalai recipes.😊
Hello chef
Made this today at home- came out very well.
Thank you for all tips and tricks.
I love rasmalai. Had it a few days ago at an Indian restaurant here in my country Trinidad. Will surely try to make it. Chef, you make it look so easy to prepare. Many blessings to you.❤
I tried out this recipe and followed all the steps.. it turned out really amazing and tasty 😊thank you Chef for all the tips !!!!😊🤗
Your instructions were amazing n we tried it at home today n the rasmalai was sooooo perfect , THANK YOU SO MUCH ❤
Hello Sanjyot! I cooked the rasmalai today following your recipe and it turned out to be excellent. My family loved it so much 😍.. Thank you very much for sharing your wonderful recipes. 😇
Aapka explanation bahut pyara lagta hai sunne me like as a teacher 😊.....and aapjo teast kerti ho bite leneka andaaz bada acha lagta hai. Mouth watering performance 😋 👌
True Amazing!
I made it today and followed all your steps and it came out so good😋. It is soft, yet shape is intact, taste is better than market wala Rasmalai 🎉🎉
Thank you so much Chef for the detailed recipe and your step by step explanation❤
Last few seconds of this video where the plating starts. That amazing visual directly teleports you to heaven. Gbu sanjyot keer. And yes the team which beautifully craft all the videos. 🎉
I love all your recipes love from Kashmir
Thank you chef. Today i prepared it for mother's day. On first attempt itself, it was mind blowing. All thanks to you. I even gave my neighbour who highly appreciate it🎉🎉🎉🎉
Amazing chef
You uploaded this video
And we made it on the same day following your recipe....
Amazing explanation.....
Amazing recipe.....
Loved it .....❤❤
OMG.. no one can teach us this recipe better than u chef... Not only I learnt perfectly but I enjoyed the whole explanation.... Love u so much Chef❤❤❤❤
Wah bhai tussi great ho tikki thik se bani bhi nhi thi aur ek bhi nhi tuti wah bhai kya recipe hai zindagi me pehli baar thik se rasmalai bani hai bro thannnkkkkyouuuu❤❤❤❤❤❤❤and your puran poli butter chicken recipes were awesome all of them i tried turned amazing so delicious..... ❤❤❤🎉
आपने बहोत अच्छी रसमलाई बनायी है👌👌👍🙏|
Perfect Rasmalai and detailed explanation with reasons! Loved it, I made it today and it turned out to be Awesome!! Better than the store bought. ❤️❤️❤️
May God Bless you Buddy, Your last Receipe of Mango curry is really inspiring....I never even think about it ....mango as curry but it sounds really good.i will definitely try ..... You have no idea .....You are healing so many people with your creativity and love for food. MAY GOD BLESS YOU ......
Bhut hi amazing bni rasmalai maine apke saare tips follow kiye but chene ke liye low fat milk liya
I made this rasmalai on my parents anniversary and they enjoyed it alot. Although it could have been better since I only had tobed milk available not full fat..but still it was delicious. A quick tip..if it seems like your rasmalai will fall apart..make balls instead kf tikki...I encountered the same problem and this worked for me. Thank you chef for this amazing recipe ❤
@sanjyot keer... Sir I can only say three words for you that you are... BEST BEST BEST of all time. Hats off to the detailing that you give in your recipes👌
Tried it, came out so good in the very first trial. Everyone enjoyed it. Sooo happyyyy. Thank youuuu!!❤
I have tried thys recipe following up thys whole video and the result turned out to be soo good
Namaskaar Sir, your recipes are very delicious and amazing. You are great.🙏🙏
Looks delicious. I hope to try and make it one of these days. Just like you, I love rus malai the best. Thanks for the video
Excellent. You always explain things very clearly. You are very talented. Stay blessed.
Very good way do you make us understand ur recipe bless you ❤❤❤❤❤❤❤❤❤
Hi Sanjyot! Love your recipes :)
Can I use dairy made paneer instead?
Woww very well explained step by step tried ur receipe it came out awesome thank you
Woooow.. I never thought I could make rasmalai... but through ur video, following all the steps, it even came out perfect.. I had tried before but I could never make it, and had lost hopes 😅.. following your video making rasmalai was not even as difficult as I had assumed... a big thanks
Chef Sanjyot, I am thankful to you for explaining the recipe of Rasmalai so patiently and sharing all the tips
I tried your recipe and you won’t believe it came out so well better than market one
Once again my heartfelt thanks for sharing this recipe. 0:29
U explain very well …. I always like your recipes
Hey Sanjyot! I am a big fan of your work! I like how you explain every minute detail in the recipes! I just tried the rasmalai, turned out great! ❤
Today I tried this recipe and it's turn out very well thanku chef.. you are such a great ❤
My fav chef is Ranvir Brar but now U r my another fav Chef of mine.👍👍👍
Mene aaj banai bahot acchi bani bilkul perfect 👍👍thank you so much❤❤
6:00 are we supposed to pour all of the water and vinegar mixture or untill green water ?
All
yaar awsome menay kabhi itni detailed video youtube pr nahid ekhi
bohate achi😮 mu men pani agya ❤