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Soft Rasamali & Rabdi
Halwai Style 9 insider tips with detailed photos and videos. A classic and traditional Indian dessert recipe made with solid milk and soaked in sweetened milk rabdi. It mainly comes from the eastern part of India and is known by various names such as Rossomalai, Ras Malai and Rasa Malei. A very popular juicy dessert, it is usually served after a satisfying lunch or dinner, but can also be served after a delicious chat snack.
Soft Rasamali & Rabdi Halwai Style 9 Secret Tips
Hide Table of Contents
1 Watch Video
2 Recipe Card
3 Ingredients
4 Step by Step Photos
5 Rabdi
6 How to Soak Rasmalai in Rabdi
7 Notes

Rasmal Rabdi Halwai Style and 9 Insider Tips - Spongy & Juicy | Bengali...

 East Indian cuisine, more specifically Bengali cuisine, has provided Indian cuisine with his recipes for many desserts. These are usually made from milk or milk solids soaked in sugar water or sweetened milk.

In this video post, I tried to share 9 basic and essential tips for preparing a tender and juicy Halwai style rasmalai recipe. First and foremost, the most important tip is to use whole milk for best results. Secondly, while the milk is boiling, stir constantly to prevent cream or malai from forming.You can also use a wooden spatula for best results. Also, use vinegar or lemon juice to spoil the milk. Vinegar works best, but you may need to wash the chenna before use.Also, don't overheat the chenna and start collecting it. It can become hard and lose the candy's effectiveness. Once the chenna has been filtered, remember to rinse it with cold water to wash out the acid and prevent it from sticking to the chenna.

Rasmalai Recipe
Also remember to follow these steps when the chenna is ready. Once the chenna or milk solids are combined, they need to be gently kneaded to shape. However, use the top of your palm to reduce the pressure. Once they start sticking together, they can be shaped into ovals and boiled or cooked in sugar water. Do not overheat as this can result in hard chenna balls. You can also quickly remove it from the hot sugar syrup and dip it in the rabdi. Also, when preparing the rabri, keep a low consistency thickness for easy flow and absorption. Finally, before pouring the rabdi into the chenna balls, it needs to be warmed up a bit. Helps you absorb faster and more efficiently. Refrigerate for 4-5 hours before serving.

Finally, we encourage you to check out our collection of other related dairy dessert recipes in this rasmalai recipe post. It mainly contains other types of recipes such as sliced ​​kulfi ice cream, vermicelli pudding, caramel toffee, fried milk, pineapple halwa, bounty chocolate, fried ice cream, coconut pudding, orange kulfi, dried fruit kheer. i want to add something to this