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

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BySoma Pradhan
Created on 7th Jul 2017
  • Nolen Gur Angoori Rasmalai, How to make Nolen Gur Angoori Rasmalai
Nolen Gur Angoori Rasmalaiby Soma Pradhan
  • Nolen Gur Angoori Rasmalai | How to make Nolen Gur Angoori Rasmalai (10 likes)

  • 1 review
    Rate It!
  • By Soma Pradhan
    Created on 7th Jul 2017

Nolen Gur Angoori Rasmalai, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Soma Pradhan. Nolen Gur Angoori Rasmalai is a dish which demands no explanations, it's a whole world of flavour in itself. Nolen Gur Angoori Rasmalai is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Nolen Gur Angoori Rasmalai by Soma Pradhan is perfect to serve 10 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Nolen Gur Angoori Rasmalai.

  • Prep Time45mins
  • Cook Time45mins
  • Serves10People
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 Gulati2 months ago
nice recipe. but wish you had added more pictures for the method.
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