Name: Kesari Angoori Rasmalai recipe by Jyoti Bhalla Ahuja at BetterButter
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 200 gms small sized rasgullas (I used market-bought, available at any sweet shop); 1/2 litre full cream milk; 2-3 pieces of saffron/kesar burfi (I used market-bought, available at any sweet shop); A good big pinch of saffron soaked in warm milk; ½ tsp Cardamom powder; A few slivers of almonds; A few unsalted pistachios, coarsely chopped

ABOUT Kesari Angoori Rasmalai RECIPE

Soft and spongy small cottage cheese dumplings dunked in creamy saffron flavored thickened milk, garnished with dry fruit slivers and saffron strands is apt for your New Year's party. For this rasmalai, I used store bought small sized rasgullas instead of homemade ones. These are easily available at any sweets shop in Delhi. This is a super quick method to make homemade rasmalai & enjoy this delicious dessert in no time. This super simple hack procedure was shared on Facebook by a very dear friend and an amazing cook, Renu Kochhar Nagrath of Renu’s Kitchen Delights fame. I adapted her recipe & tweaked it a bit to make the rasmalai creamier & saffron-y in taste.

Ingredients Serving: 4

200 gms small sized rasgullas (I used market-bought, available at any sweet shop)
1/2 litre full cream milk
2-3 pieces of saffron/kesar burfi (I used market-bought, available at any sweet shop)
A good big pinch of saffron soaked in warm milk
½ tsp Cardamom powder
A few slivers of almonds
A few unsalted pistachios, coarsely chopped

Instructions

Grate saffron burfi and keep aside. Boil milk in a heavy bottomed pan on medium to low flame for 10 mins.
Once the milk boils, add the grated burfi in milk, mix well and boil further till it reduces to 2/3rd of its quantity. Leave the milk to cool a bit.
When the milk is still warm but not hot, add all the small sized rasgullas in it and leave them covered for at least 10 minutes. During this time, the rasgullas will absorb the milk and become soft.
After 10-15 mins, squeeze the rasgullas and transfer in the serving dish. This step is done to release all the extra sweetness out of them into the milk as we have not added any sugar in the milk.
Do the taste test at this step to check the sweetness in the milk as per your preference. In case you want, you may add a bit of sugar as per your taste preference.
I didn’t feel the need to add more sugar as the sugar from barfi & rasgullas were sufficient as per our preference.
Now, add the saffron milk and cardamom powder in the sweetened milk and mix well. The color of the milk will turn golden yellow as soon as you add saffron milk.
Finally, pour the milk into the serving dish in which we have kept the squeezed rasgullas and make sure they soak properly in the milk.
Garnish with a few more saffron strands, almond slivers and chopped pistachios. Chill in the refrigerator for about 6 – 8 hours.
Your perfect Angoori Rasmalai is ready to be served and enjoyed chilled.

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