Name: Angoori Rasmalai recipe by Meeta Burman at BetterButter
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Yield: 4
Ingredients: Full cream milk – 3 liters; Lemon juice – 3 tbsp; Cornflour – 4 tsp; Sugar – 1 and ½ cups and ¼ cup; Water – 5 cups; Cardamom – 2-3 ( crushed ); Chopped Almonds – 2 tbsp; Cardamom powder – 1 tsp; Saffron– a good pinch; Rose water-1/2 tsp; Roasted Chopped Almonds for garnish-2 tbsp

Ingredients Serving: 4

Full cream milk – 3 liters
Lemon juice – 3 tbsp
Cornflour – 4 tsp
Sugar – 1 and ½ cups and ¼ cup
Water – 5 cups
Cardamom – 2-3 ( crushed )
Chopped Almonds – 2 tbsp
Cardamom powder – 1 tsp
Saffron– a good pinch
Rose water-1/2 tsp
Roasted Chopped Almonds for garnish-2 tbsp

Instructions

1. Heat 2 lt milk in a pan.
2. Switch off the heat when it comes to a boil.
3. Add lemon juice.
4. The milk will curdle immediately.
5. Let it rest for 5 minutes.
6. Drain the curdled milk in a cheese cloth.
7. Wash the cheese under running water to remove the traces of lemon juice.
8. Hang the cheese cloth for an hour to drain all the whey from the cheese or keep an heavy pan over it .
9. Mean while, heat the remaining 1 lt milk in a heavy bottom pan.
10. Add saffron and cook on low heat, till milk is reduced to half.
11. Blend ¼ cup sugar and almonds in a blender.
12. Add in the reduced milk.
13. Add rose water and cardamom powder.
14. Mix well.
16. Remove the chenna from the cheese cloth.
17. Add cornflour and baking soda.
18. Knead the chenna with your palms for 6-8 minutes.
19. Make 12-14 equal pea size balls from the chenna.
20. Press the balls a little bit.
Heat 1 and ½ cup sugar and water in a Pan
22. When the water comes to a rolling boil, add the chenna balls.
Do not over crowd the pan
24. The balls should not touch each other.
Put the lid and cover and cook for 10-12 minutes
Open the lid and remove the balls each by pressing them and removing them and put them in the reduced milk.
Take a boil and add saffron soaked in water.
Refrigerate them and serve chilled.Kids love this.

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