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ANGOORI RASMALAI, HOW TO MAKE RASMALAI, RECIPE OF RASMALAI

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ANGOORI RASMALAI, HOW TO MAKE RASMALAI, RECIPE OF RASMALAI

Cuisine:

Since childhood I am so so so find of Rasgoolas and ras malai and practically all the Bengali sweets. We get the best of these sweets just around the corner. There were couple of episodes when I had tried making these sweets and it came out horrible. So pathetic that I had almost given up on making them and though I will relish them paying a bomb for it through my life. But then there was still a ray of hope and couple of days back my gals demanded rasmalai. I decided to make it at home this time and ofcourse I knew where I would find the recipe- Neha Mathur-my fav blogger. I instantly browsed her website and I found the recipe of Angoori Rabri /Rasmalai. I followed her recipe and made few changes in the ingredients..Instead of using cashew nuts..I have used roasted almonds and I have not added any food color and silver garnishing to it.

  • 1 hour
  • Serves 2
  • Medium

Directions

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”

 

Ingredients-

  • 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

Method-

  1. Heat 2 lt milk in a pan.
  2. Switch off the heat when it comes to a boil.
  3. Add lemon juice.
  4. The milk will curdle immediately.
  5. Let it rest for 5 minutes.
  6. Drain the curdled milk in a cheese cloth.
  7. Wash the cheese under running water to remove the traces of lemon juice.
  8. Hang the cheese cloth for an hour to drain all the whey from the cheese.
  9. Mean while, heat the remaining 1 lt milk in a heavy bottom pan.
  10. Add saffron and cook on low heat, till milk is reduced to half.
  11. Blend ¼ cup sugar and almonds in a blender.
  12. Add in the reduced milk.
  13. Add rose water and cardamom powder.
  14. Mix well.
  15. Keep the milk aside.
  16. Remove the chenna from the cheese cloth.
  17. Add cornflour and baking soda.
  18. Knead the chenna with your palms for 6-8 minutes.
  19. Make 12-14 equal pea size balls from the chenna.
  20. Press the balls a little bit.
  21. Heat 1 and ½ cup sugar and water in a pressure cooker.
  22. When the water comes to a rolling boil, add the chenna balls.
  23. Do not over crowd the cooker.
  24. The balls should not touch each other.
  25. Put the lid with the whistle and cook on high heat till 2 whistles.
  26. Let the cooker cool on it’s own.
  27. Open the cooker and take out the angoors ..mini balls gently and add in the reduced milk.
  28. Make all the angoors in the same fashion.
  29. Add 2-3 tbsp water every time before adding the balls in the cooker.
  30. Refrigerate the Angoori rasmalai for at least 5-6 hours before serving.
  31. Garnish with chopped almonds before serving.

 

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