ANGOORI RASMALAI

ANGOORI RASMALAI

 

 

 

 

 

 

INGREDIENTS

• 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

METHOD

• 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.