Homemade Rasmalai Recipe By Chef Shaurya Veer Kapoor


Welcome to the world of delicious homemade rasmalai! Chef Shaurya Veer Kapoor shares his secret recipe for this mouth-watering dessert.


First, prepare the chenna by curdling milk with lemon juice. Strain and knead it into a smooth dough. Divide into small balls and flatten them.


Boil the flattened chenna balls in a sugar syrup until they double in size. Remove and let them cool.


In a separate pan, heat milk and add cardamom powder, saffron, and sugar. Let it simmer until it thickens.


Add the cooled chenna balls to the milk mixture and let it cook for 10 minutes. Turn off the heat and let it cool.


For the garnish, roast some chopped almonds and pistachios in ghee until golden brown. Sprinkle them over the rasmalai.


Refrigerate the rasmalai for at least 2 hours before serving. This will allow the flavors to blend and the dessert to set.


Serve the chilled rasmalai in a bowl and drizzle some of the thickened milk over it. The creamy texture and rich taste will leave you wanting more.


Impress your family and friends with this homemade rasmalai recipe. They won't believe it's made by you and not a professional chef!


Thank you for joining us on this delicious journey. Stay tuned for more mouth-watering recipes from Chef Shaurya Veer Kapoor. Happy cooking!