Angoori Rasmalai

This Angoori Rasmalai is a creamy, soft, luscious, and delectable Indian Dessert.  This is made with chenna softballs and milk that is boiled until it has got flavors from cardamom and saffron.

Since childhood, I am so so found of Rasgoolas and Rasmalai and practically all the Bengali Sweets. We get the best of these sweets just around the corner. There were a 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.

angoori-rasmalai

angoori-rasmalai

But then there was still a ray of hope and a couple of days back my gals demanded Rasmalai. I decided to make it at home this time and of course, 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 a 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.

angoori-rasmalai

Angoori Rasmalai turned out to be really good and delicious and everybody in the family really liked it.

angoori-rasmalai

Recipe of Angoori Rasmalai

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
Rosewater – 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 in the milk and it will curdle immediately.
4. Let it rest for 5 minutes.
5. Drain the curdled milk in a cheesecloth.
6. Wash the chenna under running water to remove the traces of lemon juice.
7. Hang the chenna in the cheesecloth for an hour to drain all the whey from the chenna
8. Meanwhile, heat the remaining 1 lt milk in a heavy bottom pan.
9. Add saffron and cook on low heat, till the milk is reduced to half.
10. Blend ¼ cup sugar and almonds in a blender and Add in the reduced milk.
11. Add rose water and cardamom powder, Mix well and Keep the milk aside.
12. Remove the chenna from the cheesecloth and add cornflour and baking soda.
13. Knead the chenna with your palms for 6-8 minutes.
14. Make 12-14 equal pea-sized balls from the chenna and press the balls a little bit.
15. Heat 1 and ½ cup of sugar and water in a pressure cooker.
16. When the water comes to a rolling boil, add the chenna balls.
17. Do not overcrowd the cooker as the balls should not touch each other.
18. Put the lid with the whistle and cook on high heat till 2 whistles.
19. Let the cooker cool on its own.
20. Open the cooker and take out the mini chenna balls gently and add in the reduced milk.
21. Make all the Angoors in the same way as above.
22. Add 2-3 tbsp water every time before adding the balls in the cooker.
23. Add all the Angoori, chenna balls in the Milk.
24. Refrigerate the Angoori Rasmalai for at least 5-6 hours before serving.
Garnish with chopped almonds and dry fruits of your choice before serving.

angoori-rasmalai

Recipe of Angoori Rasmalai

Hetal Kamdar
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Dessert, Indian Sweet
Cuisine Indian
Servings 4

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
  • Rosewater – ½ tsp
  • Roasted chopped almonds-for garnishing

Instructions
 

  • Heat 2 lt milk in a pan.
  • Switch off the heat when it comes to a boil.
  • Add lemon juice in the milk and it will curdle immediately.
  • Let it rest for 5 minutes.
  • Drain the curdled milk in a cheesecloth.
  • Wash the chenna under running water to remove the traces of lemon juice.
  • Hang the chenna in the cheesecloth for an hour to drain all the whey from the chenna
  • Meanwhile, heat the remaining 1 lt milk in a heavy bottom pan.
  • Add saffron and cook on low heat, till the milk is reduced to half.
  • Blend ¼ cup sugar and almonds in a blender and Add in the reduced milk.
  • Add rose water and cardamom powder, Mix well and Keep the milk aside.
  • Remove the chenna from the cheesecloth and add cornflour and baking soda.
  • Knead the chenna with your palms for 6-8 minutes.
  • Make 12-14 equal pea-sized balls from the chenna and press the balls a little bit.
  • Heat 1 and ½ cup of sugar and water in a pressure cooker.
  • When the water comes to a rolling boil, add the chenna balls.
  • Do not overcrowd the cooker as 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 its own.
  • Open the cooker and take out the mini chenna balls gently and add in the reduced milk.
  • Make all the Angoors in the same way as above.
  • Add 2-3 tbsp water every time before adding the balls in the cooker.
  • Add all the Angoori, chenna balls in the Milk.
  • Refrigerate the Angoori Rasmalai for at least 5-6 hours before serving.

Notes

Garnish with chopped almonds and dry fruits of your choice before serving.
Keyword Angoori Rasmalai, Bengali Angoori Rasmalai, Mini rasgoola

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