angoori rasmalai is an Indian dessert made with fresh cottage cheese or paneer, soaked in flavored thickened milk and serve chilled.
In this recipe, I have listed down the step by step the authentic way of making rasmalai right from curdling the milk to form the fresh paneer to making the soft rasgullas and then soaking in the thick flavored milk.
For making the chenna
For making the ras or flavored milk
For making the sugar syrup
1. In a saucepan, add milk and bring to boil. Once it starts boiling, switch off the flame and add lemon juice. The milk will curdle immediately.
2. Let the curdled milk rest for 5-6 minutes and then drain it in a cheese cloth. Wash the cheese under running water to remove the traces of lemon juice.
3. Now hang the cheese cloth for almost an hour to drain all the whey from the cheese.
4. In the meantime, let's make the ras or the flavored milk. heat the milk in a heavy bottom pan, add saffron and cook on low heat till the milk is reduced to half.
5. Add sugar and stir.
6. Add rose water and cardamom powder and mix gently. Keep it aside.
7. After an hour, remove the chenna from the cheese cloth and add cornflour and baking soda. Knead it really well with your palms for about 6-8 minutes.
8. Make equal sized mini balls from the chenna, remember that the balls will double in size later.
9. In a wide heavy bottom saucepan add water and sugar. Boil for 10 minutes.
10. Add a few chenna balls at a time, cover and cook for 8-10 minutes. Do not overcrowd the vessel as the balls might break.
11. Remove the chenna balls gently and add it to the warm reduced milk.
12. Repeat the process till all the balls are done.
13. Refrigerate the angoori rasmalai for 2-3 hours.
14. Garnish with chopped nuts and serve chilled.
Notes:
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| Angoori Rasmalai |
angoori rasmalai is a bengali sweet dish and is a variant of the rasmalai recipe that I had shared earlier.
angoori rasmalai gets its name from the hindi word 'angoor' which means grapes, as the size and shape of this rasmalai resembles that of grapes. angoori rasmalai is enjoyed chilled with garnishing of chopped dry fruits like almonds, pistachios and cashew nuts.
make and serve them to your friends and family on any occasions or just like that.
Also, look for a variety of mouth watering dessert recipes on this blog especially semiya payasam, sabudane ki kheer, easy rasmalai and phirni.
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| Angoori Rasmalai |
Angoori Rasmalai
Author: Razina | Cuisine: Indian | Recipe Type: Desserts
Prep Time: 1 hour | Cook Time: 20 minutes | Yield: 8-10 servings
Ingredients
For making the chenna
- 2 litres full cream milk
- 2 tablespoon lemon juice
- 4 teaspoon cornflour
- a pinch of baking soda
For making the ras or flavored milk
- 1 litre full cream milk
- a pinch of saffron strands
- 4 tablespoons sugar
- 1 teaspoon cardamom powder
For making the sugar syrup
- 5 cups water
- 1 cup sugar
- 1/2 teaspoon cardamom
- slivered almonds and pistachios for garnishing
Directions for making angoori rasmalai recipe
1. In a saucepan, add milk and bring to boil. Once it starts boiling, switch off the flame and add lemon juice. The milk will curdle immediately.
2. Let the curdled milk rest for 5-6 minutes and then drain it in a cheese cloth. Wash the cheese under running water to remove the traces of lemon juice.
3. Now hang the cheese cloth for almost an hour to drain all the whey from the cheese.
4. In the meantime, let's make the ras or the flavored milk. heat the milk in a heavy bottom pan, add saffron and cook on low heat till the milk is reduced to half.
5. Add sugar and stir.
6. Add rose water and cardamom powder and mix gently. Keep it aside.
7. After an hour, remove the chenna from the cheese cloth and add cornflour and baking soda. Knead it really well with your palms for about 6-8 minutes.
8. Make equal sized mini balls from the chenna, remember that the balls will double in size later.
9. In a wide heavy bottom saucepan add water and sugar. Boil for 10 minutes.
10. Add a few chenna balls at a time, cover and cook for 8-10 minutes. Do not overcrowd the vessel as the balls might break.
11. Remove the chenna balls gently and add it to the warm reduced milk.
12. Repeat the process till all the balls are done.
13. Refrigerate the angoori rasmalai for 2-3 hours.
14. Garnish with chopped nuts and serve chilled.
Notes:
- You can make the sugar syrup in a pressure cooker and cook the chenna balls on high heat for two whistles.
- To check if the chenna balls have cooked or not, drop it in a glass of water, if it sinks its done. If it floats you need to cook for another few minutes.
- You can also use the same recipe for making the disc shaped rasmalai by making a sligtly bigger balls out of the chenna and pressing between your palms to give it a disc shape.
- If you have got rasgullas, you can also enjoy instant rasmalai by removing the excess sugar syrup from the rasgullas by pressing them between your hands and soaking them in flavored milk.
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The Foodie Delight is a food blog with Indian veg and non veg recipes. This blog is managed by me, Razina. I post easy and simple recipes from my kitchen which are supported by photos and step by step method. Learn these quick recipes and share your feed backs, as your feedback means a lot to me.... Also, if you liked the recipes, I would love if you share it too... all it requires is a simple click on the social media buttons above... Thank you!