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Chicken Rasmalai

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Chicken Rasmalai Recipe, Sabji, How To Make Chicken Rasmalai Recipe

Chicken rasmalai, a very interesting and easy to fix recipe, you just need to mince chicken and cooked in creamy gravy.

Indian Desserts are invariably a fundamental element of Indian cuisine, primarily milk based Sweets possess a major place in the Indian delicacies. There's an amazing Read More..

About Recipe

Kodi koora, Kuzhambu, Muragira mansa torkari

How to make CHICKEN RASMALAI

(4 ratings)
0 reviews so far
Prep time
10 mins
Cook time
40 mins
Total time
50 mins
CHICKEN RASMALAI
Author : Vahchef
Main Ingredient : Chicken
Servings : 4 persons
Published date : March 05, 2019


Ingredients used in CHICKEN RASMALAI
• Ghee - 2 tablespoons.
• Cashew nut - 6-8 numbers.
• Melon seeds - 1 tablespoon.
• Onion(chopped) - 1 number.
• Salt - to taste.
• Green chillies - 3 numbers.
• Ginger garlic paste - 1/2 tea spoon.
• Boneless chicken - 200 grams.
• Garam masala - 1/4 tea spoon.
• Fresh cream - 1/2 cup.
• White pepper powder - 1/2 tea spoon.
• Fennel powder - 1/2 tea spoon.
• Saffron water - 1 tea spoon.
• Pistachios(chopped) - 1 tea spoon.
Method:
  • Heat ghee in a pan and add cashew nut, melon seeds and saute it.
  • Add chopped onions, little salt, green chillies and saute it later transfer it into blender to make the smooth paste.
  • Heat ghee in a pan and add ginger garlic paste with little water, saute it until raw smell is removed then add above smooth cashew nut paste.
  • Add little water and place the lid and cook it on slow flame.
  • In the mixie jar add boneless chicken, garam masala, salt, 1 tablespoon fresh cream, white pepper powder blend it to paste.
  • With wet hands, give the chicken mince a rasmalia shape.
  • In the pan boil water with little salt, garam masala and add above chicken rasmalia.
  • When the chicken rasmalia floats on water then transfer it into gravy.
  • Add fennel power, little soaked saffron water, fresh cream and mix nicely.
  • Garnish with pistachios and saffron strands.

Now the chicken rasmalia is ready to serve.






Cooking with images Cikana Rassa , Chicken rasdar, Koli saaru





Articles


Indian Desserts are invariably a fundamental element of Indian cuisine, primarily milk based Sweets possess a major place in the Indian delicacies. There's an amazing variety of Indian Desserts region wise and their very own special way of cooking customarily. Every festival or celebration at any home, sweets leave a sweet taste in mouth after finishing the full course of meal and each and every festival or occasion carries a predominant importance in preparing the sweet dish. A lot of the different sweets and desserts are easy and simple to make. A few of the Indian sweets and desserts are rich and depend heavily on sugar, milk or condensed milk, cream and a lot of dry fruits

 

Rasmalai or rossomalai is a sweet received from the Indian Subcontinent.   The sweet is of Bengali origin. Though, rasmalai is much more renowned in Orissa where they've for many years been the tradition of presenting rasmalai to the Goddess Lakshmi, consort of Lord Jagannath of Puri while in the popular Rath Yatra. However, many says, Rasmalai is a dessert common to Pakistan and Bangladesh

 

The name rasmalai originates from two words: ras, means "juice", and malai, refers "cream". Flattened ball of chenna are cooked in sugar syrup and dunked in condensed milk or thick flavored milk, rabri. These Flattened ball are juicy after soaking in the thick milk. Then it is garnished with dry fruits and it’s good to serve chilled. They are delicious and creamy in every bite. This rich dessert is usually prepared on special occasions and is served after meals.

Rasmalai might be a sweet that is quite simple to make and serve if you are using readymade canned Rasgullas which can find at most of the stores nowadays. You may not make them yourself or even get the flavor of home-made Rasmalai. Self-made ras malai is generally produced from powdered milk, maida, baking powder and oil, that are kneaded to create a dough, molded into balls, and dropped into warm milk cream.

 

Tips:

  • Cow’s milk is the best option for making rasmalai for its softer texture. Low fat or fat free will not give good results.

 

  • Chenna should consist right consistency of moisture for perfect chenna balls.

 

  • We can add mawa or crumbled paneer for crunchy texture and also to thicken the milk.

 

  • Make use of a wide pan to cook the rasmalai chenna balls. The balls increase in proportion so there must be enough space in the pan so they can

 

The milk must be warm when you add rasmalai balls into it. So the balls should cool-down to room temperature however the milk should be warm.



 

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