Kesar-Pista Angoor Rasmalai | How to make Kesar-Pista Angoor Rasmalai

By Sanika SN  |  4th Mar 2018  |  
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  • Kesar-Pista Angoor Rasmalai, How to make Kesar-Pista Angoor Rasmalai
Kesar-Pista Angoor Rasmalaiby Sanika SN
  • Prep Time

    0

    mins
  • Cook Time

    90

    mins
  • Serves

    6

    People

67

0

About Kesar-Pista Angoor Rasmalai Recipe

It's an Indian dessert originating from Bengal region. It's creamy, rich & flavourful. Rich cottage cheese roundels dunked in creamy, nutty sauce made up of milk, cream & saffron.

Kesar-Pista Angoor Rasmalai

Ingredients to make Kesar-Pista Angoor Rasmalai

  • 1/2 Litre Milk
  • 1-1/2 Tablespoons of lemon juice
  • 3/4 Cup Granulated sugar
  • 1-1/2 Cups of water
  • 1/2 Teaspoon Green cardamom Seeds
  • sugar Candy
  • Ice cubes
  • 3 Cups of Milk
  • 4 - 5 Tablespoons of Condensed Milk
  • 1 Teaspoon saffron Strands
  • 1 Teaspoon Green cardamom Powder
  • Slivered pistachio for garnishing
  • Leftover sugar syrup of rasgullas (If required)

How to make Kesar-Pista Angoor Rasmalai

  1. Boil milk in hard-bottomed vessel .
  2. When milk reaches boiling point, slowly add lemon juice and keep stirring continously.
  3. Milk will start curdling and whey separates. Add some ice-cubes and switch off gas.
  4. Once ice melts completely , pour curdled milk onto cheesecloth or muslin cloth and drain completely.
  5. Squeeze out water and wash under cold water to get rid off citrus flavor.
  6. Hang it for 30 minutes.
  7. After 30 minutes, remove ready chenna or paneer onto a plate and knead it well for about 7-8 mintues till it becomes soft, smooth.
  8. Take some portion of chenna and flatten it on your palm. 
  9. Place sugar candy in the middle of chenna and roll to make a tiny ball. Make sure there are no cracks.
  10. Add 1-1/2 cups of water and cardamom seeds  in a pressure cooker and bring it to boil.
  11. Now add sugar and stir continously till sugar dissolves.
  12. Add Chenna balls gently and put the lid on. Pressure cook until 2 -3 whistles.
  13. Switch off gas and hold pressure cooker under running cold water , so that pressure goes off.
  14. Rasgullas will be doubled in size. Remove them in other bowl and let them cool completely.
  15. Reserved 1/4 cup of milk and warm it in a microwave. Add 1/2 tspn of saffron and dissolve it.
  16. Boil rest of the milk in hard-bottomed vessel .
  17. Add condensed milk to the reserved milk and mix well.
  18. Once milk comes to boil, lower the heat and reduce it to half the quantity.
  19. Add condensed milk mixture to it and stir continously.
  20. If require add leftover sugar syrup according to your taste to the milk and mix well. (For us condensed milk was enough to sweeten milk)
  21. Gently press angoor rasgullas and squeeze sugar syrup out of it. 
  22. Add these angoor rasgullas , remaining saffron and pistachios to milk and cook for another 5-7 minutes. Lastly, add cardamom powder and mix well.
  23. Let the Angoor Rasmalai cool down completely. Refrigerate for 1-2 hours.

My Tip:

Sugar candy makes rasgulla soft and light, also kneading chenna properly helps rasgulla to become soft and luscious

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