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I set out to make perfect homemade rasmalai from scratch, and everything seemed to go well—until the dish started cooling. To my dismay, the rasmalai turned hard and lost its soft juicy texture. I was on the verge of throwing it away when inspiration struck! I transformed the failed rasmalai into a delicious rasmalai-flavored barfi. What started as a disaster turned into a delightful creation! Check out my YouTube video for the full story. Remember, in the kitchen, never give up—there's always a way to turn things around!
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The left over rasmalia milk was used for sahi tukda. Zero waste and now we have two indian delicious mithai out of disaster dish.
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