Makhana stuffed Angoori Rasmalai | How to make Makhana stuffed Angoori Rasmalai

By Alka Jena  |  4th Nov 2015  |  
4 from 5 reviews Rate It!
  • Makhana stuffed Angoori Rasmalai, How to make Makhana stuffed Angoori Rasmalai
Makhana stuffed Angoori Rasmalaiby Alka Jena
  • Prep Time


  • Cook Time


  • Serves





About Makhana stuffed Angoori Rasmalai Recipe

Phool Makhana ( foxnut) or Makhana ka Phool is a common food item, which belongs to a flowering plant called Lotus, that produces starchy white seeds and those seeds are purely edible. One of the most famous recipe of phool makhana is this Rasmalai which is quite easy to cook and taste yum whether it's served hot, warm or cold just like any other sweet dish. This is usually made during fasting . If you look for something very easy, quick and healthy then this interesting twist to the traditional makhana ka kheer is perfect whether you make this for fasting/vrat, Naivedyam for just like that it's wonderful.

Makhana stuffed Angoori Rasmalai

Ingredients to make Makhana stuffed Angoori Rasmalai

  • 3 liter full fat milk
  • 1 lemon
  • 200 gms lotus seeds
  • 1 tbsp chopped pistachios
  • A few saffron threads
  • ½ tsp green cardamom powder
  • 50 gms grated paneer
  • 2 cup sugar
  • 2 tbsp of milkmaid

How to make Makhana stuffed Angoori Rasmalai

  1. Bring 2 liters of milk to a boil. Cool gradually, stirring to avoid sticking to the bottom. Turn off the gas. Squeeze the lemon juice slowly into it and stir. After a while you will notice the milk will curdle and the cheese will float.
  2. Strain the split milk mixture in a muslin cloth, pressing till all the whey is drained. Pour some cold water over it to cool it down and the lemony smell to go away.
  3. In a nonstick pan dry roast the lotus seeds to make it slightly brown and keep aside.
  4. Once the chena or cottage cheese is completely dry, then transfer it to a kitchen platform and start to knead it in upward direction with the back of your palm. You need to knead it for minimum 5 to 7 minutes till you find it smooth enough.
  5. Add a pinch of green cardamom powder and knead it for a minute.
  6. Divide into twenty to twenty-five portions and make small roundels taking care that there are no cracks.
  7. Now take one lotus seed and press it into this ball and keep rolling between your both palms so that it becomes round and smooth just like the size of grapes.
  8. Make the sugar syrup with 2 cups sugar and 6 cups water. Boil till sugar dissolves. Add a tbsp of milk to it to clarify the syrup. Take 1 cup out and keep aside.
  9. Add the chena balls into boiling sugar syrup and let it simmer for 15 minutes. After some time you will notice all the roundels float on the top and has doubled in size, then cook for another 5 minutes and transfer into a bowl and simmer.
  10. While the Chena balls are simmering, put the remaining 1 liter milk along with a tsp cardamom in a heavy bottomed pan and bring to a boil, stirring occasionally.
  11. Reduce the heat and simmer till milk reduces to 1/2 of its volume. Now add the milkmaid and the grated paneer to it and boil further for 5-6 minutes. Lastly add the chena balls or angoor to this and let it simmer for 1 to 2 more minutes.
  12. Serve chilled, garnished with rest of the roasted lotus seeds, pistachios and saffron threads.

Reviews for Makhana stuffed Angoori Rasmalai (5)

simmi madaan2 years ago

Must try

nili sinha nilipatna@ sinha2 years ago

must give it a try. thanx

Srilata Rajesh2 years ago

tempting. will try

Deepa Garg2 years ago

easy and tasty

sangeeta kaushal2 years ago

looking tempting