Ok so here's my tips, this is my second time making rasmalai (not from the same video) and i have realized that it's the tips and tricks that make the rasmalai perfect not the recipe,the first time i made it was a failed because the rasmalai fell apart,if the rasmilai's dough has cracks while you shape them .. ..add more egg( i had to add 1 and a half big eggs) it all depends, for some people even 1 egg might be enough, you just have to check and make sure that no cracks are form doing shaping. Now one thing that can also happen is when dough is perfect and makes smooth balls, the dough might start making dry and cracked balls after some time, just add abit of more egg(to the dough, bot the balls you have already made)make the dough smooth again and continue making your spheres, 2nd thing where i made a mistake was adding saffron, it gave this weird after taste, add abit of food coloring instead 3rd thing, after your milk has boiled, put it in extremely low, and then start adding your rasmilai, flame should be super low to the point where it won't even start boiling after you cover it, because the violent shaking is what breaks it 4th thing, after 10 mins of cooking it, flips it and cook it for another 5 mins. 5th and last thing, if you're thinking about whether to add oil/ghee or not, it's better to skip it in my opinion, it would make the the milk abit oily, i added only 1tbs of oil/ghee, I'll definitely skip it next time.
