Angoori Rasmalai | How to make Angoori Rasmalai

By Ruchiajay Mahant  |  1st Jun 2016  |  
4 from 2 reviews Rate It!
  • Angoori Rasmalai, How to make Angoori Rasmalai
Angoori Rasmalaiby Ruchiajay Mahant
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Video for key ingredients

  • How to make Khoya

  • How to make Chenna

About Angoori Rasmalai Recipe

Melt in the mouth soft and spongy chenna balls.

Angoori Rasmalai

Ingredients to make Angoori Rasmalai

  • 1 litre Milk for chenna
  • 2-3 tsp white vinegar
  • 5 cup water
  • 1 cup sugar
  • 1 tsp elaichi powder
  • Milk 1/2 litre
  • Chopped badam for garnishing
  • Khoya 4 tsp or Condensed milk 4 tsp

How to make Angoori Rasmalai

  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 for Angoori Rasmalai (2)

Jassu Sehdev2 years ago


Rajesh Jhari2 years ago

no milk khon sa hona chianti

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