Name: Pineapple Angoori Rasmalai (The Universal Favourite in a Fruity Avatar) recipe by Amrita Iyer at BetterButter
Prep time: 90 min
Cook time: 30 min
Total time: 120 min
Yield: 6
Ingredients: For the Angoori Rasmalai/Mini Rasgullas -; 1/2 liter low fat milk; 1/2 later full cream milk; 3 tbsp vinegar mixed in 1/4 cup warm water; 1 tbsp Pineapple puree; 1 cup sugar; For the thickened milk -; 2 cups Rabdi / 4 cups full cream milk reduced to 2 cups / 2 1/2 cups low fat milk reduced to 2 cups and 1/2 cup condensed milk added; 1 tsp Pineapple essence; 2 tbsp Sugar; A few drops yellow colour (optional); A few slices of canned/preserved Pineapple (optional); A few stands Saffron; A small sheet of silver foil (varakh); 2 tbsp chopped Pistachios

ABOUT Pineapple Angoori Rasmalai (The Universal Favourite in a Fruity Avatar) RECIPE

Angoori Rasmalai is a delicious dessert which consists of mini Rasgullas immersed in flavored milk like the authentic Rasmalai. I have added Pineapple to the dessert giving it a fruity and refreshing taste!

Ingredients Serving: 6

For the Angoori Rasmalai/Mini Rasgullas -
1/2 liter low fat milk
1/2 later full cream milk
3 tbsp vinegar mixed in 1/4 cup warm water
1 tbsp Pineapple puree
1 cup sugar
For the thickened milk -
2 cups Rabdi / 4 cups full cream milk reduced to 2 cups / 2 1/2 cups low fat milk reduced to 2 cups and 1/2 cup condensed milk added
1 tsp Pineapple essence
2 tbsp Sugar
A few drops yellow colour (optional)
A few slices of canned/preserved Pineapple (optional)
A few stands Saffron
A small sheet of silver foil (varakh)
2 tbsp chopped Pistachios

Instructions

Boil the milk till it comes to a simmer.Add the water and vinegar solution and mix till the milk separates into cheese solids or paneer.
Strain through a cheesecloth or strainer and put the residue in a bowl.Knead the paneer for 25 – 30 minutes till it becomes very smooth and can be rolled into small balls.
Prepare 11 – 12 balls out of the mixture and place a pinch of the Pineapple puree inside the balls.
Put the sugar and 1 1/2 cups of water in a pressure cooker.A small size pressure cooker is ideal for the procedure.Let the syrup come to a simmering boil.
Add the balls and close the lid.Let the cooker emit one whistle then lower the heat to the lowest point and cook for 3 – 4 minutes.Take off heat and let the cooker come to room temperature.
Open the cooker to find beautifully small Angoori Rasmalai/Mini Rasgullas inside the cooker. Empty carefully in a bowl and keep aside.
Warm the milk/rabri – whatever you are using before mixing in the other ingredients.
Add the sugar, Pineapple essence, yellow colour, and Saffron strands to the warm milk and mix well. Add the finely chopped canned/preserved Pineapple and stir.
Squeeze the syrup carefully from each of the mini Rasgullas and drop them in the prepared milk. Sprinkle with silver varakh and chopped Pistachios. Serve chilled.

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