Prep time: 30
Cook time: 60
Serves: 10 People
Ingredients for Angoori Rasmalai :
- 3 litre full cream milk
- 1 teaspoon rose water
- 2 tablespoon almonds
- 3 tablespoon lemon juice
- 1 1/3 cup sugar
- 1/2 dash baking powder
- 4 tablespoon corn flour
- 5 cup water
- 3 green cardamom
- 1 teaspoon powdered green cardamom
- 1 pinch saffron
- 1 handful chopped almonds
How to Make Angoori Rasmalai :
- To prepare this recipe, start by chopping the almonds on a clean chopping board. Then, take the cardamoms and crush them a bit. Keep aside for later use. Now, in a blender, pour 1/4 cup sugar along with almonds and blend it well. Now, take another pan over medium flame and heat 2 liters of milk and bring it to a boil. Add lemon juice and once the milk starts thickening, drain the milk using a cloth and wash it under running water to get rid of the lemon juice. Your cottage cheese (chenna) is ready.
- Heat another deep pan over medium flame and add rest of the milk in it. Then, add saffron and boil till the milk is reduced to half. Now, pour this milk in the blender with sugar and almond mixture. Then, add rose water with cardamom powder and blend them all together. Transfer this mixture to a bowl and keep aside.
- Now, take the hanging cheese cloth and open it. The milk inside should have formed a chenna by now. Pour the chenna into a large bowl and add the cornflour and baking soda to it. Knead it a little and then, make pea size balls with it and press them a little with your hands.
- Next, heat a pressure cooker over medium flame and pour water in it with 1 1/2 cups of sugar. Bring it to a boil. When the sugar water starts boiling, add the chenna balls into it. Don’t over crowd, add just a few balls at a time.
- Close the cooker with its lid and turn the flame to high. Cook for two whistles and then let it cool down. When the cooker has cooled down, open the lid and take the balls out and place them in the milk mixture bowl that you prepared earlier. Repeat the process till all the balls are cooked. Add a couple tablespoon of water for every batch.
- When the angoori rasmalai is done, refrigerate for 5-6 hours or overnight. Then, garnish with the chopped almonds, and serve cold to enjoy the delicious dessert.