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Angoori Rasmalai recipe | how to make soft rasmalai | angoori

Author Nehas Cook Book
No ratings yet
Prep Time 2 hours
Cook Time 1 hour
Total Time 3 hours
Course Indian sweets
Cuisine Indian
Servings 6 servings

Ingredients
 

For angoori rasmalai balls

  • 1 liter full-fat milk or cow’s milk
  • 3 tbsp lemon juice + 1 tbsp water
  • 1 tsp corn flour or all purpose flour - maida
  • 1 cup sugar - refined sugar
  • 4 cup water

For ras or milk syrup

  • 1 litre full fat milk
  • ¼ tsp cardamom powder
  • ½ cup sugar
  • Garnish: pistachio and almond slits

Instructions

For  rasmalai balls

  • Take milk in a wide pan and keep it to boil on medium-low flame.
  • When the milk comes to a boil switch off the flame and adds a mixture of 1 tbsp water +3 tbsp lemon juice in milk. Stir continuously.
  • Milk has curdled in 3-4 min then switch off the flame. The milk has curdled completely with the watery whey.
  • Then place the muslin cloth on the strainer and pour the curdled milk.
  • Rinse the chenna with water to remove the lemony flavor.
  • Gather the muslin cloth from the sides and rinse the chenna very well with running water. This brings down the temperature of chenna.
  • Then Squeeze the muslin tightly to remove excess water from the chenna.
  • Hang the chenna for about 1 hrs.
  • After 1 hrs remove chenna from the muslin cloth.
  • Then begin to mash and knead chenna with the heels of your palms. Knead for 10 min.
  • After 10 min smooth and uniform texture of chenna without any grains. Do not knead chhena after it starts to release the fat or your hands are slightly greasy.
  • Take some portions from the chenna and roll them between your palms and make a smooth and small size ball.
  • Cover all balls with moist muslin cloth and keep aside.

For sugar syrup

  • In a wide bowl take 1 cup of sugar and 4 cups of water.
  • Stir to dissolve the sugar syrup. The consistency of sugar syrup should be watery. Boil sugar syrup on high flame.

For cooking rasmalai balls

  • Once the sugar syrup is completely boiling at high flame, then drop small balls in it.
  • Cover immediately with a lid and let the rasmalai balls cook on high flame for 15 minutes.
  • Once the rasmalai balls are cooked, switch off the flame and keep it in ice-cold water so rasgulla never becomes flame and retains its shape.

For ras or milk syrup

  • In a heavy bottom pan, boil 1 liter or 500 ml of milk.
  • Once the milk comes to a boil, lower the flame and stir the milk at regular intervals.
  • Then add sugar and cardamom powder and cook it for 20-25 min. the milk will thicken to desired consistency.
  • Add ¼ cup chopped dry fruits and mix well.
  • Switch off the flame and the milk comes to room temperature.
  • Transfer the rasgulla balls to milk syrup.
  • Chill in the refrigerator for 1-2 hrs.
  • Ready to serve.  Enjoy soft and juicy angoori rasmalai.

Notes

  • Use a thick bottom pan for making ras or milk syrup.
  • rasmalai tastes best when chilled in the refrigerator.