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Photo of Nolen Gur Angoori Rasmalai by Soma Pradhan at BetterButter
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Nolen Gur Angoori Rasmalai

Jul-07-2017
Soma Pradhan
45 minutes
Prep Time
45 minutes
Cook Time
10 People
Serves
Read Instructions Save For Later

Recipe Tags

  • Medium
  • Dinner Party
  • Dessert

Ingredients Serving: 10

  1. 8 cups milk
  2. 4-5 strand of saffron
  3. 10-12 Ice cubes
  4. 1 cup nolen gur
  5. dry fruits
  6. dry rose petals
  7. 1 tablespoon suji
  8. 2 tablespoon sugar
  9. juice of a lemon
  10. 4-5 crushed green cardamom

Instructions

  1. Take 4 cups milk, reduce to little less than half by cooking on low flame and continuously stirring to prevent it from burning. Use a thick bottom pan to be more safe.
  2. Add 4-5 strand of saffron and few crushed cardamom to get the color and flavor while cooking.
  3. Take 4 cups of whole cream milk. Bring it to a boil. Squeeze juice of 1 lemon and add it to the milk.
  4. The milk will start curdling. As soon as you see the light green water, add 10-12 ice cubes. This is important to get very soft paneer as adding ice-cubes stops the milk curdling process. Now drain the water and hang it for 10-15 minutes.
  5. Mash the paneer very well with hands for almost 10 minutes. Add 1 tablespoon of suji and 1 tablespoon of sugar and mash again for 5 minutes.
  6. Make very small balls as they almost double the size when cooked.
  7. Now boil some nolen gur about 1 cup in 2 glass of water. Once it starts boiling, add the chenna balls into it and let it cook for 10 minutes.
  8. Let the reduced nolen gur cool down completely. Add it to the milk and cook on low flame for about 4 to 5 minutes more and serve, garnished with dry fruits and petals.

Reviews (1)  

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Gargi Gulati
Jul-30-2017
Gargi Gulati   Jul-30-2017

nice recipe. but wish you had added more pictures for the method.

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