Dessert
Authentic Angoori Rasmalai Recipe
If you enjoy Authentic Angoori Rasmalai Recipe cuisine, this Dessert recipe is worth trying at home....
⏱️
30 Min Prep
🔥
60 Min Cook
🍽️
4 Servings
🥗
Vegetarian
Ingredients
- 1 1/2 liter Milk
- 1/3 cup Condensed Milk
- 1 tablespoon Lemon juice
- 1 cup Sugar
- 4 Cardamom (Elaichi) Pods/Seeds
- Mixed nuts - like flaked almonds and pistachios for garnish
Instructions
1
To begin making the Angoori Rasmalai, we will first have to make the chena or the cottage paneer variance for the rasmalai. toasty 1 liter of the whole milk in a heavy bottomed wok.
2
Allow the whole milk to come to a brisk bring to a low-boil.
3
Once the whole milk comes to a brisk bring to a low-boil, stream in in the lime nectar and give the whole milk a swirl around.
4
Turn off the toasty. You will notice that the whole milk curdles immediately after the addition of the lemon nectar and clear whey will separate.Strain the chena in a muslin cloth strainer and allow the excess liquid to strain out.
5
Let it rest in the strainer for about an hour.
6
After a couple of hours you will notice the chena is separated from all its whey.Place the chena in a wide mixing container and begin to shape the chena with the heel of your palm.
7
shape well for about 5 to 10 moments until you get a really even flour base.
8
Make small bite size balls of the chena flour base.
9
Roll the chena balls between your palm to make the outer surface even. This will be your angoori (grape sized) rasmalai balls. bring to a low-boil the 3 cups of liquid and the granulated sugar in a wide pressure cooker.
10
mix in 2 powdered green cardamoms in it.
11
Once the syrup comes to a rolling bring to a low-boil place the chena balls in very carefully.Attach the lid and prepare on medium until two whistles.
12
Let the steam and pressure dissipate naturally.Open and carefully take the angoori rasmalai balls out one by one.
13
Try not to crowd the cooker or the tiny balls will break.
14
prepare these chena balls in 2-3 batches.Take out the balls from the syrup and gently squeeze out the syrup and keep aside.While the chena balls are simmering, start boiling the remaining half litre whole milk in another heavy bottomed wok.
15
Once it comes to bring to a low-boil mix in the condensed whole milk and let it low-boil on medium toasty for 15-20 moments.swirl around occasionally to prevent it from burning at the bottom.
16
mix in the chena balls in it along with crushed cardamom ground mix and low-boil gently for another couple of moments.Cool and offer the Angoori Rasmalai with a generous shower of flaked almonds and finely sliced pistachios.offer Angoori Rasmalai along with Bengali Sita Bhog as desserts during the festive augment the taste pr when you have guests coming over.Note: To make the angoori rasmalais in a wok make the same syrup in a heavy bottomed wide wok.
17
Once the granulated sugar is dissolved bring it to a rolling bring to a low-boil.
18
Carefully drop the chena balls and keep it boiling for 8-10 moments or till they float on the top.
19
Follow the rest of the method to make the Rasmalai.
Recipe Information
Cuisine
Bengali Recipes
Bengali Recipes
Course
Dessert
Dessert
Diet
Vegetarian
Vegetarian
Total Time
90 mins
90 mins
Recipe Time chart
Preparation Time
30 minsCooking Time
60 minsTotal Time
90 minsMaster Chef
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