Wednesday, 1 April 2015


  • Milk (full cream milk preferred) - 1 litre (1/2 litre for rasmalai balls & 1/2 litre for syrup)
  • Lemon juice of 1 lemon
  • Sugar - 1/3 cup (sugar syrup) + 2-3 tablespoons (thickened milk)
  • Water - 1 cup
  • Cardamom powder - 2-3 pinch
  • Saffron strands - a few
  • First we make rasmalai balls.
  • Boil 1/2 a litre milk and as it comes to a boil, add lemon juice to it.
  • As soon as you add lemon juice, you will see milk starts curdling.
  • Once it is done, turn off the flame and you will see green whey gets separated.
  • Strain off the water and separate the milk or chenna as we call it.
  • Rinse it with water 2-3 times so that lemon effect goes away.
  • Next, start kneading with your palms for around 2-3 minutes, till you get a soft dough.
  • Now divide the dough into very small balls.
  • You will get approximately 18-20 chenna balls.
  • We keep the size of these balls very small, because once the are dipped into sugar syrup they double in size.

  • In the meantime, boil 1 cup water in a pan and add 1/3 cup sugar to it.
  • Also add a little cardamom (elaichi) powder to it.
  • Boil it well till the sugar gets dissolved completely.
  • As soon as it is done, add the rasmalai balls to it and cover the pan.
  • Make sure that the pan is big enough so that chenna balls get enough space to double in size.
  • It will take around 10-15 minutes.
  • Check after 10 minutes and if you see they have risen well, turn off the flame.
  • Keep them aside.

  • Next step is to make rasmalai syrup to dip chenna balls.
  • Boil 1/2 a litre milk in a heavy bottomed pan.
  • Boil it till it becomes almost 3/4th in quantity or a little more thicker if you like it that way.
  • Mix a few saffron strands in 1-2 tablespoons hot milk.
  • Pour these saffron strands into thickened milk.
  • Also add a little cardamom powder & 2-3 tablespoons sugar.
  • Boil well and Rasmalai syrup is ready.
  • Turn off the flame.
  • Now, take chenna balls out of sugar syrup and add them to the rasmalai syrup.
  • Garnish with saffron strands.
  • Angoori rasmalai is ready to serve.
  • Tastes best when chilled.

Wednesday, 18 March 2015




  • Curd - 100 ml
  • Capsicum (finely chopped) - 1/2
  • Cucumber (finely chopped) - 1/2
  • Tomato (finely chopped) - 1/2
  • Salt - 1/4 teaspoon
  • Black pepper powder - 1/4 teaspoon
  • Red chilli powder - 1/4 teaspoon

  • First we prepare hung curd. For hung curd, tie normal curd in a muslin cloth and tie it around a tap.
  • Let it remain there for 4-5 hours.
  • After 4-5 hours, squeeze the cloth a little to get rid of any excess water.
  • When you open the cloth you will see a ball of cream. We call this cream as hung curd.
  • Now take the cream ball in a bowl and beat it a little.
  • Add salt, red chilli powder and black pepper powder and mix well.
  • Add chopped tomato, cucumber and capsicum and mix well.
  • Hung curd salad is ready to serve.
  • Serve it cold.


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