Since coming to USA I've tried making rasgullas following recipes posted by various cooks, but failed miserably. However , today I tried your recipe and followed it word by word .And lo !! Behold the beautiful rasgullas . Making soft , fluffy rasgullas is one of the toughest jobs I've encountered. Making the rasmalai was a matter of minutes . Thanks for giving the time and effort to teach these recipes so religiously. You are truly a GREAT CHEF !!
We tried rasmalai two weeks before, seeing another video, but it was not puffed. today we tried with your valuable advise and it was amazing. we are beginners in cooking and you are very good teacher to us. sure, our husbands will love us more. thank you....thank you verymuch,,,,,,,,,,,,,,,,,,,by Gayathri and Neethi
I love your enthusiasm towards food. The world has so many countries with delicious unique foods. It is great to see how you take pride in your country's food and want to share it with the world.
I loved the way you presented this recipe along with the love saga of your friend and your expert comments. My beloved husband loves rasmalai and I am going to try it this weekend.
u r really a good teacher, each and everything is clear. whenever i want to try a new recipe i just watch your video and it always works. THANX 4 all. God bless you.
Hi, I am a Sri Lankan who lives in U.S.A. I love having Indian food.Thank you so much for taking the time to share your knowledge.You gain lot of pin [good deeds for next life ] Some times I do not understand the Indian names used for ingredients. when ever possible tell the English name,or show labels of products, so that its easier for people like us to buy the ingredients from supermarkets when there isn't a Indian store near by.
hai chef...i made rasamalai for my son's 1st birthday party...that was really great.. rasamalai's were dominating the birthday cake...u deserve all the appreciation wht i got....thanks for ur recipe... u rock the show by ur recipe & the way u make & ofcourse ur expression....keep rocking... Rasamalai's made me ur biG fan....
dinchik dinchik: mortar and pestle rabri: homemade thick milk that you just put on the stove to evaporate out all the water so that it becomes condensed. To this, add sugar, spices, whatever Hope that helped! :)
Vah chef ji, Assalamo alaikum, vah bhai vah the recipe came iut perfect, I really enjoyed the way you give the detail or the tricks of the trade. M.Ahmad
Why would 35 people dislike this video? It's an amazing video with very nice instructions. Going to try this at home and see how it goes. Just need to get the muslin cloth. Thumbs up this comment ;)
Dear Sanjay Bhai (Mr.Vah Chef) we tried the Rasmalai following your recipe and we could make Awesome Rasmalai. Thanks a Ton. Mohammed Javeed Khan, Bangalore.
look great can't wait to try. i'm impressed you didn't need to use a pressure cooker. could you please write down the steps and ingredients on the info or some place
every time i watch ur videos i find something new... not only in ur cooking but in you also..in ur other videos also ive commented sometimes i say you are nice dancer,sometimes ur a great commedian overall i can say you are a very nice person and THE BEST CHEF..i bet you are in luv with cooking and yes ur always invited at my home & ill make not only 4 but 40 rasmalais for u even if you say nooooo....wonderfull video with awesome tips...keep cooking...after all thts ur luv...long live sanjay
@buku1234 @ 1:35 - 1:55 : "Rabadi is made by boiling milk for a long time and condesing to a thicker consistency" - and he shows it in the first 2 minutes of the video too :)
this recipe is just great . can you please tell that for how many days can i store rasamali in the fridge like for a week or so and in what way i should store them like in a ziplock bag or container?
hello vah chef... u r really a vah chef. i tried out the ras malai recepie....and for the first time i made something really beatiful a reall lovable rasmalai....i have tried making ras malai with 10 diff recepies but the most satisfying one is yours. thanx chef really vah re vah!!!
Hi Chef, thanks for your instant reply. Yesterday, I made Mutton Biryani of your video and I tell you meat was really tender and delicious. Many thanks for all your recipes. Now I will try rasmalai on weekend. you are gifted and thanks for sharing your talent with us. Plz never delete your videos, thanksssss
thisrecipe is great. hello vahrehvah chef can you please tell that for how many days can i store rasamali in the fridge lik for a week or so and in what way i should store them like in a ziplock bag or container?
Hi chef, your recipe's are awesom. I'v started coking only after seeing your video's. can we use condensed milk which we get in tins, instead of rabadi?
Nice recipe. One more tip...... this can be made using fat free half and half. Protien is softer than fat, therefore the paneer remains very very soft.
Hi Sanjay, Thank you very for ur service to the indian food lovers.. and a heartly respect from a immature cook like me ...who gets veryvaluable input from ur videos to make food more delicious. i tried this ras malai recipe yesterday ..everything was good even after taking our the pieces from sugar syrup they were sponjee..but once i put them in the rabadi and after a night in the fridge the pieces turn out to be hard like cheese... why why why ??? please reply me i am waiting for your answer
You are sooooo kool! I love and am feelin' your style and I love this recipe an the xcellent presentation!! Lots of excellent in house tricks here too!. I have made rasmalai hundreds of times in huge quantity, but now you are the rasmalai king...what an excellent clip. NEVER STOP!! Hope this greets you enjoying the best of the season peace out Mohini Australia.
thanks a ton chef....because of your video I am now perfect in preparing rasgulla, rasmalai and rajbhog. The whole secret lies in preparing perfect paneer and that I learnt thru u.Thanks once again.
hey i just have a couple of questions about this recipe. firstly, when you boil the milk to make the rabadi, doesn't the milk just evaporate? secondly, could you specify on quantities a little? that way we'll know how much of ingredients to use for how many people. apart from that, i really love your show. you're so enthusiastic and dynamic...keep up the good work!
i am enjoying his show.... Soft ball smooth yaaa baby.... Dinchik dinchik lolz... made my day... rolling on the floor and laughing and laughing..... FUNNY Thanks Sanjay
You are genius. you know after watching your video I made perfect resmalai in very first attempt and all credit goes to you. I did nothing but just followed your instruction. it's just amazing...... I want to know, what if I want to make Rasgulla (chhena)? What precautions do I need to take while preparing chhena. Will it be little hard then or what? Please tell me how to do that.....? Though there are many videos on youtube, i want to hear from you. I have become your bigggggggg fan......
my adventures with rasamalai have never been a success so far. i have never got the cheese right, and they always used to break in sugar syrup...this video looks damn inviting..and makes me want to try it once again!
Hi Chef, Thanks for all your wonderful recipes and tips! WIth respect to Rasgullas, I have tried, they turn out very hard. I dont know where I am going wrong. And they also dont puff up. Could you please guide? Thanks
Hi waahchef, Thanks a lot for this video. Today, I tried your rasmalai racipe and it came really good. I used lemon juice to curdle the milk but rasmalai had little bit of lemon flavour. So, I think we can use something else like citric acid to curdle the milk. -Sumeet :-)
Hi vahchef, awesome idea to knead the dough without taking it out of the cheese cloth, no mess. It was the first time my rasgullas came out wonderfully. But I used showmethecurry idea to cook them as I prefer not to keep worrying about the rasgullas and I have a pressure cooker :) ! I think I'll probably add more sugar to the water though to make it sweeter.
Since coming to USA I've tried making rasgullas following recipes posted by various cooks, but failed miserably. However , today I tried your recipe and followed it word by word .And lo !! Behold the beautiful rasgullas . Making soft , fluffy rasgullas is one of the toughest jobs I've encountered. Making the rasmalai was a matter of minutes . Thanks for giving the time and effort to teach these recipes so religiously. You are truly a GREAT CHEF !!
I love RasMalai!!!! Its my Fav Indian Sweet!!!!
I love your show!!!!
We tried rasmalai two weeks before, seeing another video, but it was not puffed. today we tried with your valuable advise and it was amazing. we are beginners in cooking and you are very good teacher to us. sure, our husbands will love us more. thank you....thank you verymuch,,,,,,,,,,,,,,,,,,,by Gayathri and Neethi
I love your enthusiasm towards food. The world has so many countries with delicious unique foods. It is great to see how you take pride in your country's food and want to share it with the world.
I loved the way you presented this recipe along with the love saga of your friend and your expert comments. My beloved husband loves rasmalai and I am going to try it this weekend.
my son also started enjoying your videos . You are too good cook and your presentation is excellent
Best thing about ur video is ur tips. It gives a wider idea about how 2 make things better
Ap ka sikhanay ka tareeka itna acha he k daikhtay hi seekh jata hun
u r really a good teacher, each and everything is clear.
whenever i want to try a new recipe i just watch your video and it always works.
THANX 4 all.
God bless you.
Hi, I am a Sri Lankan who lives in U.S.A. I love having Indian food.Thank you so much for taking the time to share your knowledge.You gain lot of pin [good deeds for next life ] Some times I do not understand the Indian names used for ingredients. when ever possible tell the English name,or show labels of products, so that its easier for people like us to buy the ingredients from supermarkets when there isn't a Indian store near by.
hai chef...i made rasamalai for my son's 1st birthday party...that was really great..
rasamalai's were dominating the birthday cake...u deserve all the appreciation wht i got....thanks for ur recipe...
u rock the show by ur recipe & the way u make & ofcourse ur expression....keep rocking...
Rasamalai's made me ur biG fan....
Rasamalaisweet super.....
i love all ur recipies...can u pls show recipie for kathiyavadi undhiya
dinchik dinchik: mortar and pestle
rabri: homemade thick milk that you just put on the stove to evaporate out all the water so that it becomes condensed. To this, add sugar, spices, whatever
Hope that helped! :)
I got a fright and almost jumped when u yelled at 6:42 hehehe, I always put some saffron in the rabri, it gives it a nice flavour and colour
yes,it is best had cold
I love it. Plus i like the process u used without the pressure coocker. nicely done
hi Chef,
i am your big fan. I have cooked many dishes by watching your videos. they came out really well. Thanks for the tips.
Archana
How did I miss your recipes. Simply WOW and VAH VAH. Thank you so much. Usually I don't cook at all but I will certainly try this.
Vah chef ji,
Assalamo alaikum, vah bhai vah the recipe came iut perfect, I really enjoyed the way you give the detail or the tricks of the trade.
M.Ahmad
Excellent recipe. It came out nice with simple procedure. Delicious
chef, i like all ur receipes and specially the tips which u share with us. plz show us how to make dhokla.
Such a beautiful expression and explanation.. Hats off !!
S. Sundar
Why would 35 people dislike this video? It's an amazing video with very nice instructions. Going to try this at home and see how it goes. Just need to get the muslin cloth. Thumbs up this comment ;)
your rasmalai method is very good.Thanku
Dear Sanjay Bhai (Mr.Vah Chef) we tried the Rasmalai following your recipe and we could make Awesome Rasmalai. Thanks a Ton.
Mohammed Javeed Khan, Bangalore.
It was my first attempt it came out so spongy and double in size .. but make sure u kneed the dough well ..
look great can't wait to try. i'm impressed you didn't need to use a pressure cooker.
could you please write down the steps and ingredients on the info or some place
Lovely! I will surely make it this weekend and add comment again when done. Vahchef is the best!! Great Work!
every time i watch ur videos i find something new... not only in ur cooking but in you also..in ur other videos also ive commented sometimes i say you are nice dancer,sometimes ur a great commedian overall i can say you are a very nice person and THE BEST CHEF..i bet you are in luv with cooking and yes ur always invited at my home & ill make not only 4 but 40 rasmalais for u even if you say nooooo....wonderfull video with awesome tips...keep cooking...after all thts ur luv...long live sanjay
its easy for you to say that making rasmalai is not hard at all, but looking and following all these steps made me zoo dizzzzy
U r always sooper In making and detailing....luv u sir
bravoooooooooo... u r amazingg.
thku vry muchhhhh
@buku1234
@ 1:35 - 1:55 : "Rabadi is made by boiling milk for a long time and condesing to a thicker consistency" - and he shows it in the first 2 minutes of the video too :)
u re really great. I like watching u and your way of involving yourself and others also.
I like your food and your all the making is very good
Wow so wonderful recipe.
I have became a big fan of yours....
shireen fatima Thanks. Happy cooking
this recipe is just great . can you please tell that for how many days can i store rasamali in the fridge like for a week or so and in what way i should store them like in a ziplock bag or container?
hello vah chef...
u r really a vah chef. i tried out the ras malai recepie....and for the first time i made something really beatiful a reall lovable rasmalai....i have tried making ras malai with 10 diff recepies but the most satisfying one is yours. thanx chef really vah re vah!!!
Hi Chef, thanks for your instant reply. Yesterday, I made Mutton Biryani of your video and I tell you meat was really tender and delicious. Many thanks for all your recipes. Now I will try rasmalai on weekend. you are gifted and thanks for sharing your talent with us. Plz never delete your videos, thanksssss
hey chef i tried ur rasmalai and it came out good thanks for the recipe keep up the good work
I know this video is old, but at that age and no love? What? This guy is so positive and loving.
yr rasmalai video is superb. especially yr explaination on love. thoroughly enjoyed
ohhhhhhhhhhh !!!!!
I love you and the way you made it look so easy
I miss the good Ras malai
really u r very nice, i like ur recipes soooo much
thisrecipe is great. hello vahrehvah chef
can you please tell that for how many days can i store rasamali in the fridge lik for a week or so and in what way i should store them like in a ziplock bag or container?
Thank you so much Sanjay!!!! I LOVE your recipies soooooooooooooo much................
I have never had it but want to try it ..... I will attempt this recipe for divali
Your cooking style is really good. Very lively and informal.
Hi Sir. You explained everything in so easy way. My wife prepared rasmalai and it was awesome taste. Thanks alot. We are big fan of your cooking.
Nice.
waaat a energy...gr8...really ..u can i inspire others to cook....keep it up chef!! Thanks a lot :)
Hi chef,
your recipe's are awesom.
I'v started coking only after seeing your video's.
can we use condensed milk which we get in tins, instead of rabadi?
Thanks for the great recipe and your lively presentation...happy energy is contagious!
Nice recipe. One more tip...... this can be made using fat free half and half. Protien is softer than fat, therefore the paneer remains very very soft.
Rasmalai is my favorite dessert ever! Love you for putting this up!
very nice recipe, this is the type of dessert everybody loves
Hi Sanjay,
Thank you very for ur service to the indian food lovers.. and a heartly respect from a immature cook like me ...who gets veryvaluable input from ur videos to make food more delicious.
i tried this ras malai recipe yesterday ..everything was good even after taking our the pieces from sugar syrup they were sponjee..but once i put them in the rabadi and after a night in the fridge the pieces turn out to be hard like cheese... why why why ??? please reply me i am waiting for your answer
chef looks different.but u r the best chef.
hi sir, i always enjoy your cooking shows , i and my mom do try them...how to rabdi for rasmalai..we will be happy if you can tell us..
Thanks a lot you are really a great cuisine chef i've watch all your recipes and really enjoy it. your explanation is so simple hats off
Reshma Koonja Thanks... Happy cooking
You are sooooo kool! I love and am feelin' your style and I love this recipe an the xcellent presentation!! Lots of excellent in house tricks here too!. I have made rasmalai hundreds of times in huge quantity, but now you are the rasmalai king...what an excellent clip. NEVER STOP!!
Hope this greets you enjoying the best of the season
peace out
Mohini
Australia.
Sorry chef, got answer to my question when watched your video second time. In your video, you have answered all obvious queries.
Great job........
Thank you so much Vahchef. You remind my of my father, every time I miss him I see one of your videos. ;)
Love all your recipes and narrations .
Thank you very much for your recipe! Now I understand this recipe. I will try it.
Sharita Radjie Sure. Happy cooking
Thank you chef, I love rasmalai and I should try making some.
Shanthala Basoor Thanks. Good luck.
thanks a ton chef....because of your video I am now perfect in preparing rasgulla, rasmalai and rajbhog. The whole secret lies in preparing perfect paneer and that I learnt thru u.Thanks once again.
I have fallen in Love with you.. LOL
Will try your recipe on my Friend's day..Thanks alot
*i love your 'Look at this' exprssions* LOL
Looks so tempting, yummy n easy to prepare. Thanks
I always put some saffron in rasmalai, it gives a nice flavour and colour
love good and easy thank you so much my son loved it
Hey chef thanks for the great reicipies ... i wanted to know if i can use ricotta cheese insead of curdling the milk....
hey i just have a couple of questions about this recipe. firstly, when you boil the milk to make the rabadi, doesn't the milk just evaporate? secondly, could you specify on quantities a little? that way we'll know how much of ingredients to use for how many people. apart from that, i really love your show. you're so enthusiastic and dynamic...keep up the good work!
Nice
Too good. We tried & came up very good delicious. Its my first try for rasmalai. Thanks Vachef those tips are very helpful.
i am enjoying his show.... Soft ball smooth yaaa baby.... Dinchik dinchik lolz... made my day... rolling on the floor and laughing and laughing..... FUNNY
Thanks
Sanjay
very easy to make after watching ur video.............
You are genius. you know after watching your video I made perfect resmalai in very first attempt and all credit goes to you. I did nothing but just followed your instruction. it's just amazing......
I want to know, what if I want to make Rasgulla (chhena)? What precautions do I need to take while preparing chhena. Will it be little hard then or what? Please tell me how to do that.....?
Though there are many videos on youtube, i want to hear from you.
I have become your bigggggggg fan......
Dude, you have a beautiful spirit and you are fun to watch. Thanks for all the tips.
my adventures with rasamalai have never been a success so far. i have never got the cheese right, and they always used to break in sugar syrup...this video looks damn inviting..and makes me want to try it once again!
excellent explanation sir
Thanks. Happy cooking
he is a great cook... and a super motor mouth !
Hi Chef, Thanks for all your wonderful recipes and tips! WIth respect to Rasgullas, I have tried, they turn out very hard. I dont know where I am going wrong. And they also dont puff up.
Could you please guide?
Thanks
Chef Vah ... YOU ARE AWESOME!!!! If you were in USA id be taking your classes!!! SO lucky to have you here!!!
I think chef(himself) is the friend who fall in love. look how much happy is he.
great video! i was just wondering ..how did u make the rabdi?
Hi waahchef, Thanks a lot for this video. Today, I tried your rasmalai racipe and it came really good. I used lemon juice to curdle the milk but rasmalai had little bit of lemon flavour. So, I think we can use something else like citric acid to curdle the milk.
-Sumeet :-)
Indian food is hands-down the best of foods in the world along with Ethiopian and Japanese.
u r inspiring others to cook. good job
Thanks! I tried this recipe and it turned out really delicious! 😊
I’ll be posting new Rasmalai recipe soon
Thank u vahchef for making cooking so easy 🙏🏻
I am from kashmir I have tried your some recipes really y r agood chef ilove yr recipes
I love your shows!!!u mention those important details which are the most essential
my dad and mom r using this for our new year eves party
Ah...love your stories. Why are your new videos so short?
u are best chef... in the world
i t came perfectly... but tell me how to make perfect rabdi..plz...
brother i am your big fan i love the way you are making and explaining your recipe love from saudi
lt was my first time to making rasmalai it came sooo good i am very happy from u thank u so much :)
Adrees Giryan Awesome.
VahChef
Hi vahchef, awesome idea to knead the dough without taking it out of the cheese cloth, no mess. It was the first time my rasgullas came out wonderfully. But I used showmethecurry idea to cook them as I prefer not to keep worrying about the rasgullas and I have a pressure cooker :) ! I think I'll probably add more sugar to the water though to make it sweeter.
Wow love this... will try it for sure 🎉🎉