Rasmalai Recipe - 9 Secrets that No One Shares 

I have been making rasmalai for 2-3 years and practiced the art of making perfect Rasmalai by taking tips from different RU-vid videos. Here you have shared all those tips in just one video 👍👍👍 it’s going to be super helpful for everyone 😊👍

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This is the first time I’ve watched rasmalai being made. Your tips are priceless. You explain every detail with so much love. It is a joy to watch you creating. Your enthusiasm is contagious. Thank you for sharing.

Thank you very much for all ur patience giving us the explanation all the way where it goes wrong

Thank you very much for the valuable guidance for making "Rasmalai". Very intelligently, you have given important tips for Rasmalai. Again, I am thanking you!

I have never made Rasmalai but I am addicted to it and buy it often. I am definitely going to try your method. Thanks for such a detailed explanation and tips to avoid failure. Wish me luck!

Wow...thank you so much for these lovely tips...u have explained the whole procedure so well.👍🙂

Thank you for this amazing recipe.. I have tried ras malai a couple of times before but it never came out right… the chenna balls would always turn hard … I followed ur recipe to the dot and this time my ras malai came out to be perfect… thank you from the bottom of my heart … definitely sharing this with family and friends….

Wow fantastic explanation. I am puzzled with your ground work done to put up this show. Everytime when I prepare this dish U will be remembered forever. Thanks for ur time

You are too good at teaching anything .you will draw anyone's attention. Sushma loved the perfect job!!!!👍🏼

Thanks for sharing such a wonderful way the making of this sweet treat..a definite try❤️

Thank you so much for the detailed instructions, so easily understandable, I’ve tried the recipe last night and it’s amazingly good and the credit goes to you, can’t thank you enough ❤

Hi Sushma!! Thanks so much for the detailed tips and tricks...this particular yummilicious dessert is hard to get right!! It looks simple but as you do it yourself the doubts and difficulties start popping up..but you have so carefully taken care of eliminating all the possible doubts...I was so convinced with the detailed blog on your site...I overcame my first bad failure with rasmalai...well. That was my beginning to cook phase I lacked the experience and skill to make this sweet...I was afraid of failing again so halved your recipe and tried it..I was shaky and in doubt till the moment I dropped them in the sugar syrup...I was jumping like a small kid!! My next fear was will they soak up the ras and taste good and omg they did!!! Can't thank you enough...there is no dearth for sweet shops but making your own is something atleast i look out for...

What a detailed and beautiful explanation.One cannot go wrong.Thank you so much.

TIP: To get better flavour and most colour out of saffron, crush it in a pestle with some sugar. After that, add one ice cube and let it melt completely. This is the Iranian method.

Omg,i felt like i made this ras malai, tremendous explanation.... good work

Im from Tamilnadu and I love rasgullas and rasmalai very much... So i tried at home but i made every mistake you told.....😅I wont make any mistakes hereafter bcoz u have given a perfect tips to make perfect rasmalai.... Thank you so much

Thanks for the tips for making panneer soft. Ill try this.😍

I made it and came out spongy (had little cracks ) need to knead more over all taste was great . Thank you

Loved your recipe and narration. Thanks.

An excellent, detailed guide to perfect rossogollas and malai. Thank you! I'll add my tips below: 1. Secret to fluffy, spongy rossogollas is to squeeze out paneer well so its very dry. Reserve the whey (water). Very lightly break up the paneer in sections in a blender. You want to fluff it out not make it pasty. It has to be fluffy and fine grained. Put into a bowl. Sprinkle a tiny bit of maida (flour) over it, and using a fork, stir it in, keeping it fluffy and well mixed. Sprinkle in a tiny bit of granulated sugar as well. Mix well with fork. Now add some whey water and knead into a paste. Make your balls and carry on. That initial fluffing out is key to a fine grained, non-lumpy rossogolla. Its very technical. 2. Inside each ball, add 2 elaichi (cardamom) grains and a small piece of rock candy. The elaichi is just for flavor and a finishing touch to the palate. The rock candy however is very technical. When cooking, the rock candy melts on the inside, and brings that hot sugar heat right into the heart of the rossogolla. As it dissolves, it makes a hole in the center and the hot sugar syrup fills it and cooks the ball from the inside out so it cooks more evenly without a raw center. 3. Some ground pistachio nuts sprinkled on top of the rossogollas as they float in the ras malai cream. Sprinkle rose water on the dish, and add some rose petals on the cream. This gives an exotic finishing touch! 4. Do NOT use silver foil as decoration. Silver can be lodged under the skin and turn your skin grey (for non-whites) and a blue-grey (for whites). This condition is called Argyria. Its not harmful to your health but is very ugly. There is no cure. There are some famous cases you can see online. Because of this, the US govt has banned the use of silver or gold on Indian sweets sold here. Be sensible and don't follow tradition blindly. 5. A nice alternative to diabetes-inducing white sugar is to switch to Monkfruit extract. I'm not sure if you can boil the balls in it, but you can use it for the malai part. Costco sells it in the US for $8 per bag, or Amazon. Monkfruit comes mixed with Erythritol, both natural products. Tastes and looks like sugar but 0 glycemic index! Now you have a healthy ras malai. 6. Be aware, that sugars and carbohydrates are the real culprits in foods. Avoid them as much as possible. No dessert is worth getting metabolic diseases like Diabetes, Stroke, Cancer, Heart attack, Heart disease, etc. Milk also contains the sugar Lactose that is hard for body to break down, so eat in moderation. No sugar, remember. Don't ruin the most beautiful machine that exists - the human body.

Made it.Come out wonderfully.Thanks for your great Tips.Keep inspiring

Excellent recipe and instructions. After trying various methods previously these turned out the best. Was a little too sweet for me so will adjust the sugar.. Thank you 👍🏼

Thank you so much this is my Favorite food OF ALL TIME

Yum! I tried this in Dubai on holiday, I didn’t know the name but it was just so good it stuck in my mind, I will definitely try to make this although I bet it will take me a few tries before it’s perfect...thank you for the video

For years I’m trying to figure out how to make this delicious dessert, but I repeatatly failed. And now i can finally try your detailed recipe! So thank you so much!!!

Thank you for this great instructional video of my favorite dessert of all time! And thanks to you, now I know why I’ve had such a range of paneer balls textures, everything from dry to rubbery to too soft. Yours looks just perfect!! Thank you SO much! Your new fan in Los Angeles!

Hi Sushma! Enjoyed your video to the halt. Haven't seen anyone give all the fine details. I usually look up a few recipes to gather different kinds of tips before cooking a particular dish. I am a stickler for fine details and I am happy to have chanced upon your channel. I subscribed to it immediately.

Thank you, thank you, thank you so much. This is the first time I made Rasmalai and followed your recipe to the dot and it turned out amazing so soft and tasted delicious. I highly recommend.

Thank you, thank you, thank you so much. This is the first time I made Rasmalai and followed your recipe to the dot and it turned out amazing so soft and tasted delicious. I highly recommend 💕

Best explanation ever given! Hats off to you ma'am😘

Thank you so much for making this in English and sharing your knowledge and culture!! ❤ god bless u

Thank you for a great rasmalai recepie. I will definitely try to make it.

Thank you dear. I will try and let you know. You explained all details beautifully.

First time i made it so nicely after seems your recipe i found it so easy now thanks

Thank u. You explained it so well. I have not tried making it. Hope to try it.

Superrrr se bhi uparrr.. the way u explain is ❤️💯

I tried making rasamali for the first time by seeing your receipe. It turned out too good. It was soo soft and fluffy. Never expected it would be so nice. It was soo delicious. Thank you for the amazing receipe.

Amazing video. I loved the way you explained every step with all the tips. Thanks

Thank you for sharing, very simply explained

So perfect!!! Amazing!! Thankyou so much 💓

hi, this is thé perfect receipe.. i tried rasmalai few times and always failed.. it’s the first time it came out so good.. you are awesome, looking for rasmalai cake receipe too

Excellently explained. Never made rasmalai before..but after watching this, I sure will. Thanks so much.

Excellent! Thanks for sharing step by step procedure... My rasmalai turned out lovely!!!

Hello! Thanks for sharing this well explained process. I would like to know your opinion on adding corn starch to the dough.

It is an awesumly explained recipe...Yay luved it..may God bless

All your tips are very handy. Thanks for sharing them

THANK. U. ITS. VERY. GOOD. RECEIPE

Thanks for such a good recipe in English! I really appreciate it!❤

Seems to be a good recipe and very well explained. One thing I want to point out. In Kolkata (formerly Calcutta) we get superb ras malai which is round and not flat, the texture is velvety with a distinct saffron aroma, and the taste is utterly delicious.

Very good explanation... rasamalai came out very well... thanks

very explicit.thank you for all the useful tricks.i will surely try sushma.

Oh! WoW! Thank you for sharing!

Thanks for sharing all the tips for delicious rasmalai

Thank you very much for Superb recipe 👌👌☺️☺️☺️☺️ I’ll definitely try 👍☺️☺️

This was super helpful. Thank you!

My favourite sweet thank you so much for sharing.

Superb your explanation and the expression of presnting it is just awesome.thank you so much sure to prepare it Very soon.👍

Thank you for the detailed video! 😊 My cooked balls deflate after a while.. What am I doing wrong?

Very well explained and detailed video. Even a beginner can learn .

Appreciate the finer details. Which is very important for beginners.... Very well explained mam 👍

Excellent explanation I am going to try it will let you know

Thanks for such a vivid and clear explanation

Hi sushma, I tried this recipe today with your tips and tricks. It came out really good. Thank you .

Thank you for such a detailed and intricate elaboration of the recipe. Glad to learn from your experience.😇

Yummy always creative god give you health and wellness Thanks for the best chef in the world Thanks for all recipes ❤️

You explained like a teacher, very organized with the content to be explained... I see myself

Thank you so much for your wonderful tips love from 🇦🇫 Afghan

Very interesting one.even one can understand your recipe easily..demo some other recipe also.

Hi i followed ur recipe and made my first rasmalai . It was really nice. love from kerala. 😊

Wonderful little tricks . Thanks for sharing.

Thank you for sharing this resipy.

Very nice recipe...tried this today n it came out awesome

Super Delicious Rasmalai recipe Amazing upload thank you for sharing

Lovely way to teach step by step really helps us .thankyou

Thanks very much and now I learned how to make perfect Rasamalai. Definitely I will make. Thank you so much again for your professional video instructions.

Wow thanks

Thank you so much your recipe really work . Thank you again. Can u share jelebi recipe please.

Mam ur receipe is just awsumm... result come out very yumm..

Awesome... So much patience you have... I always failed in this. Could be the wrong kind of milk. Which milk do you use...?

Thankyou for the super tricks very nice

Very Well done and your explanation of a complicated receipe is too good

MashaAllah zabardasth mouthwatering cake

Love it Mme thank you wholeheartedly explanations clear n easy ❤️😍love from Mauritius 🇲🇺 🏝

Trying out this recipe. Was in the kitchen for 3 hours. Rasmalai is that dish for special people.

Lovely thank u so so much love ur cooking and channel. I’m subscribed for life ! Namaste !

Love ur english presentation.

Rasmalai turned out so yummy...never tasted yummiest Rasmalai ever......thanks you so much

Hello, it’s just came out delicious 😋, thank you som much I have learned the tips and made it I am proud of myself by you !!

Very well demonstrated. Shall try and forward my comments.. Thank you for sharing 👏👏👍👍😊

Super...every good explaining...thanks for making this vedio

Beautiful recipe thanku for sharing

Mine comes out very soft and juicy always. It also retains it shape. However the only problem that I notice many a times in my rasgulas is that, when it boils for 10mins it is perfect from 12th min few paneer grains starts coming out. (Not from all balls, but few... though it is not completely broken off, the balls are still pretty decent. But the sugary syrup looks different once done) After seeing ur video I got assured that I have also kneaded the chena or paneer well.. can you help me resolve this problem pls. I came across your channel when I was searching for "rectifying the boiling rasgula for Rasmalai" I loved your video and I am also your new subscriber Thanks in advance.

Really it is m’y favorite indian dessert and thank you to take your time to explain it to us step by step i will definetely try it 🙏🙏🙏👍👍👍

Thank you for the detailed receipe

Y..U...M Thee most soothing treat of all

Thank you for sharing in English.

Thanks for the tips ,I am going to make it in 2,3 days. It will be helpful video for me

Thank you so much I tried and came very well.

I am going to try tomorrow thank you well spoken❤️