Angoori rasmalai recipe is that perfect and delicious dessert you will want in your Festival feast menu. Tiny cottage cheese balls resembling angoor dunked in delicately flavored and sweetened milk, served chilled is angoori rasmalai for you.
Making angoori rasmalai is very easy but consumes a bit of time. You need to prepare the chenna first, cook it, and then prepare the rabdi or ras for soaking them.
To make angoori rasmalai you need just milk, saffron, sugar and some nuts for garnishing. Making this rasmalai can be divided into three steps
- making chenna by curdling the milk
- Shaping and cooking the angoori rasgulla
- Making ras or sweetened milk to dunk the rasgullas.
Ingredients:
For making angoori rasgulla
- 1-liter cow milk
- 2 tablespoons lemon juice or vinegar
- 6 cups water
- 1.5 cups sugar
For making ras
- 1-liter full-fat milk
- 1/2 cup sugar
- 1 teaspoon cardamom powder
- 1/4 teaspoon saffron strands
- 1/2 cup chopped toasted nuts
Method:
- Take milk in a saucepan. Heat it up and when it is about to boil add the vinegar and mix well. The milk will begin to curdle. Keep in low flame and stir till all the whey separates
- Strain the whey using a vessel lined with a strainer and cheesecloth. Tie the cloth and rest for 30 minutes for all the whey to drain.
- Collect the chenna on a plate and start kneading. knead for 8-10 minutes until smooth and supple.
- Pinch into tiny balls and shape into mini rasgullas.
- Add 6 cups of water and 1.5 cups of sugar in a wok.
- Bring water to a rolling boil. Add the prepared balls. Cover and cook for 10-12 minutes until properly cooked.
- Remove the rasgullas from syrup and let cool thoroughly.
- Bring 1-liter milk to a boil. Add sugar and simmer for 20-25 minutes, stirring frequently to avoid burning.
- Once the milk is thickened, add cardamom powder, saffron strands, and chopped nuts.
- Add the rasgullas and mix well. Simmer for 4-5 minutes.
- Cool to room temperature and then chill before serving. Serve angoori rasmalai cold.
