This angoori Rasmalai is creamy..soft..luscious..and delectable. It is made with chenna soft balls and milk that is boiled till it has got flavors from cardamom and saffron.
I love Bengali sweets to death!!
“I can live without ice-creams
I can live without cakes
I can live without chocolates
I can live without cheesecakes BUT
I can not live without Bengali sweets”
- Full cream milk – 3 liters ( preferably cow’s milk )
- Lemon juice – 3 tbsp
- Cornflour – 4 tsp
- Baking soda – a pinch
- Sugar – 1 and ½ cups and ¼ cup
- Water – 5 cups
- Cardamom – 2-3 ( crushed )
- Chopped Almonds – 2 tbsp
- Cardamom powder – 1 tsp
- Saffron – a good pinch
- Rose water – ½ tsp
- Roasted chopped almonds-for garnishing
- Heat 2 lt milk in a pan.
- Switch off the heat when it comes to a boil.
- Add lemon juice.
- The milk will curdle immediately.
- Let it rest for 5 minutes.
- Drain the curdled milk in a cheese cloth.
- Wash the cheese under running water to remove the traces of lemon juice.
- Hang the cheese cloth for an hour to drain all the whey from the cheese.
- Mean while, heat the remaining 1 lt milk in a heavy bottom pan.
- Add saffron and cook on low heat, till milk is reduced to half.
- Blend ¼ cup sugar and almonds in a blender.
- Add in the reduced milk.
- Add rose water and cardamom powder.
- Mix well.
- Keep the milk aside.
- Remove the chenna from the cheese cloth.
- Add cornflour and baking soda.
- Knead the chenna with your palms for 6-8 minutes.
- Make 12-14 equal pea size balls from the chenna.
- Press the balls a little bit.
- Heat 1 and ½ cup sugar and water in a pressure cooker.
- When the water comes to a rolling boil, add the chenna balls.
- Do not over crowd the cooker.
- The balls should not touch each other.
- Put the lid with the whistle and cook on high heat till 2 whistles.
- Let the cooker cool on it’s own.
- Open the cooker and take out the angoors ..mini balls gently and add in the reduced milk.
- Make all the angoors in the same fashion.
- Add 2-3 tbsp water every time before adding the balls in the cooker.
- Refrigerate the Angoori rasmalai for at least 5-6 hours before serving.
- Garnish with chopped almonds before serving.