ANGOORI RASMALAI | How to make ANGOORI RASMALAI

By Sree Vaishnavi  |  29th Jan 2018  |  
5 from 1 review Rate It!
  • ANGOORI RASMALAI, How to make ANGOORI RASMALAI
ANGOORI RASMALAIby Sree Vaishnavi
  • Prep Time

    15

    mins
  • Cook Time

    20

    mins
  • Serves

    2

    People

7

1

1 vote

About ANGOORI RASMALAI Recipe

Rasmalai is one of the favourite Indian deserts and this is my way of making these treats. Follow this recipe to make these at home.

ANGOORI RASMALAI is a delicious and yummilicious dish which is one of the popular dish of West Bengal. ANGOORI RASMALAI is an easy yet mouthwatering recipe for you to enjoy. It is a great alternative when you want something really perfect to eat. Restaurant style ANGOORI RASMALAI is liked by everyone and is easily available at almost every restaurant. You can also call it as a quick and easy recipe which you can make at your home. The preparation time of this recipe is 15 minute and it takes 20 minute to cook it properly. It is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect ANGOORI RASMALAI. It is an amazing dish which is perfectly appropriate for any occasion. ANGOORI RASMALAI is delicious as well as healthy dish because it contains large amount of health benefiting nutrients. It is a perfect dish to prepare for the beginners. Cooking ANGOORI RASMALAI is an art and while preparing this dish you can feel the aroma of this delicious ANGOORI RASMALAI. Surprise your family and friends by preparing this hotel style ANGOORI RASMALAI at your home.

ANGOORI RASMALAI

Ingredients to make ANGOORI RASMALAI

  • Full cream milk - 3 liters
  • lemon juice - 3 tbsp
  • cornflour - 4 tsp
  • baking soda - a pinch
  • sugar - 1 and ½ cups and ¼ cup
  • water - 5 cups
  • cardamom - 2-3 ( crushed )
  • cashew nut - 2 tbsp
  • saffron - a good pinch

How to make ANGOORI RASMALAI

  1. Heat 2 liter milk in a pan.Switch off the heat when it comes to a boil.Add lemon juice.
  2. The milk will curdle immediately.Let it rest for 5 minutes.Drain the curdled milk in a cheese cloth.
  3. Wash the cheese under running water to remove the traces of lemon juice. Hang the cheese cloth for an hour to drain all the whey from the cheese.
  4. Mean while, heat the remaining 1 liter milk in a heavy bottom pan. Add saffron and yellow food coloring.
  5. Cook on low heat, till milk is reduced to half. Blend ¼ cup sugar and cashew nuts in a blender. Add in the reduced milk.
  6. Add rose water and cardamom powder. Mix well. Keep the milk aside. Remove the chenna from the cheese cloth. Add cornflour and baking soda.
  7. Knead the chenna with your palms for 6-8 minutes. Make pea size balls from the chenna. Heat 1 and ½ cup sugar and water in a pressure cooker.
  8. When the water comes to a rolling boil, add a few chenna balls. Do not over crowd the cooker. The balls should not touch each other.
  9. Put the lid with the whistle and cook on high heat till 2 whistles. Let the cooker cool on it's own. Open the cooker and take out the angoor gently and add in the warm reduced milk. Make all the angoor in the same fashion.
  10. Add 2-3 tbsp water every time before adding the balls in the cooker. Refrigerate the rasmalai for at least 5-6 hours before serving. Garnish with dry fruits slivers and rose petals before serving.

My Tip:

Make it into pea size

Reviews for ANGOORI RASMALAI (1)

Shelly Sharma9 months ago

Would love to try this.
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