Nolen Gur Angoori Rasmalai | How to make Nolen Gur Angoori Rasmalai

By Soma Pradhan  |  7th Jul 2017  |  
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  • Nolen Gur Angoori Rasmalai, How to make Nolen Gur Angoori Rasmalai
Nolen Gur Angoori Rasmalaiby Soma Pradhan
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About Nolen Gur Angoori Rasmalai Recipe

The delicious and mouthwatering Nolen Gur Angoori Rasmalai is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Nolen Gur Angoori Rasmalai is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Nolen Gur Angoori Rasmalai. Soma Pradhan shared Nolen Gur Angoori Rasmalai recipe which can serve 10 people. The step by step process with pictures will help you learn how to make the delicious Nolen Gur Angoori Rasmalai. Try this delicious Nolen Gur Angoori Rasmalai recipe at home and surprise your family and friends. You can connect with the Soma Pradhan of Nolen Gur Angoori Rasmalai by commenting on the page. In case you have any questions around the ingredients or cooking process. The Nolen Gur Angoori Rasmalai can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Nolen Gur Angoori Rasmalai with other users

Nolen Gur Angoori Rasmalai

Ingredients to make Nolen Gur Angoori Rasmalai

  • 8 cups milk
  • 4-5 strand of saffron
  • 10-12 Ice cubes
  • 1 cup nolen gur
  • dry fruits
  • dry rose petals
  • 1 tablespoon suji
  • 2 tablespoon sugar
  • juice of a lemon
  • 4-5 crushed green cardamom

How to make Nolen Gur Angoori Rasmalai

  1. Take 4 cups milk, reduce to little less than half by cooking on low flame and continuously stirring to prevent it from burning. Use a thick bottom pan to be more safe.
  2. Add 4-5 strand of saffron and few crushed cardamom to get the color and flavor while cooking.
  3. Take 4 cups of whole cream milk. Bring it to a boil. Squeeze juice of 1 lemon and add it to the milk.
  4. The milk will start curdling. As soon as you see the light green water, add 10-12 ice cubes. This is important to get very soft paneer as adding ice-cubes stops the milk curdling process. Now drain the water and hang it for 10-15 minutes.
  5. Mash the paneer very well with hands for almost 10 minutes. Add 1 tablespoon of suji and 1 tablespoon of sugar and mash again for 5 minutes.
  6. Make very small balls as they almost double the size when cooked.
  7. Now boil some nolen gur about 1 cup in 2 glass of water. Once it starts boiling, add the chenna balls into it and let it cook for 10 minutes.
  8. Let the reduced nolen gur cool down completely. Add it to the milk and cook on low flame for about 4 to 5 minutes more and serve, garnished with dry fruits and petals.

Reviews for Nolen Gur Angoori Rasmalai (1)

Gargi Gulatia year ago

nice recipe. but wish you had added more pictures for the method.

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