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Photo of Angoori Rasmalai by Ruchiajay Mahant at BetterButter
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Angoori Rasmalai

Jun-01-2016
Ruchiajay Mahant
25 minutes
Prep Time
15 minutes
Cook Time
10 People
Serves
Read Instructions Save For Later

ABOUT Angoori Rasmalai RECIPE

Melt in the mouth soft and spongy chenna balls.

Recipe Tags

  • Veg
  • Medium
  • Kitty Parties
  • North Indian
  • Simmering
  • Boiling
  • Chilling
  • Dessert
  • Egg Free

Ingredients Serving: 10

  1. 1 litre Milk for chenna
  2. 2-3 tsp white vinegar
  3. 5 cup water
  4. 1 cup Sugar
  5. 1 tsp Elaichi powder
  6. Milk 1/2 litre
  7. Chopped Badam for garnishing
  8. Khoya 4 tsp or Condensed milk 4 tsp

Instructions

  1. First boil 1 litre milk. Turn off the gas and add white vinegar, separate chenna and whey.
  2. Next, wash the chenna under tap water.
  3. Collect in a cloth and squeeze all the excess water. Hang it for 15 minutes so that excess water drains out.
  4. After 15 minutes, open the hanged chenna. It should be crumbled in texture and a little moist and not too dry.
  5. Knead this chenna for 7-8 minutes till you feel the fat in your hand. Make balls of it without any cracks.
  6. Boil the water and add sugar, elachi powder all together in an open vessel.
  7. Add the balls to it, cover with a lid and cook on a medium flame for 13-15 minutes.
  8. Cook in batches. Check by inserting in glass full of water. If it sinks then it is done and ready. Keep aside to cool.
  9. Heat the half litre milk, when it reduces to half its quantity then add khoya, sugar as per taste or milkmaid. Let it come to normal temperature. Add the balls and garnish with badam. Keep in fridge or overnight for best results.

Reviews (2)  

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Jassu Sehdev
Aug-29-2016
Jassu Sehdev   Aug-29-2016

yummmmy

Rajesh Jhari
Jun-01-2016
Rajesh Jhari   Jun-01-2016

no milk khon sa hona chianti

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