Angoori Rasmalai is made with small balls of cheena cooked in sugar syrup, then soaked in thick creamy milk flavored with cardamom and finally garnish with nuts.
angoori rasmalai is similar to the recipe of Bengali rasgulla. Basically, the recipe of ramalai recipe divides into two parts, in the first part making chenna based small balls and cooked in sugar syrup, and the second part makes the ras or thickened creamy milk flavored with cardamom for soaking rasmalai balls.
I share a few basic things which should be kept in mind while making angoori rasmalai at home and they will always turn out perfect.
- use full-cream milk or full-fat milk for making rasgulla. Use cow’s milk for better results. Do not make rasmalai balls with skimmed milk or low-fat milk.
- Knead paneer (chenna) with your hand for 8-10 min. kneaded until the smooth and uniform texture of chenna without any grains. Do not knead cheena after it starts to release the fat or your hands are slightly greasy.
- The consistency of sugar syrup should be watery. The water-to-sugar ratio is 4:1. So for every 1 cup of sugar, we add 4 cups of water. This ratio is important to get the right syrup consistency.
- The sugar syrup should always be thin in consistency, if you observe the sugar syrup is getting thicker then add little water for keeping the right consistency.
- The consistency of milk should not be too thick like rabdi.
- Soaked angoori rasmalai balls into milk for a minimum of 1-2 hrs in the refrigerator so the balls are properly absorbed the flavor of the milk.
- It is made of flattened balls of cheena cooked in sugar syrup, then soaked in thick creamy milk flavored with kesar and finally garnish with nuts
Angoori Rasmalai recipe | how to make soft rasmalai | angoori
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
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.
- Use a thick bottom pan for making ras or milk syrup.
- rasmalai tastes best when chilled in the refrigerator.