Angoori Rasmalai

Angoori Rasmalai

Small Rasgullas soaked in creamy saffron soaked milk.
Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Course Dessert
Cuisine Indian
Servings 4

Ingredients
  

  • Making of Small Rasgulla
  • 1 Ltre Whole milk.
  • 2 Tbsp Lemon Juice/Vinegar.
  • 1 Tsp Corn flour

Saffron Rabdi Milk

  • 1 Litre Whole Milk
  • 1 Cup Heavy Cream(if you don’t want to use heavy cream ,that’s perfectly fine,just increase the whole milk,one more cup.)
  • 20 Strands Saffron soaked in 2 tbsp of warm milk for 20 minutes.
  • 1 /2 Cup Sugar(Increase or decrease the quantity according to your taste)You can use stevia if you do not want to use sugar.
  • 1/2 Cup Chopped Pistachio for the garnish.

Instructions
 

  • Making of Chena
  • Boil milk in a big vessel.
  • When milk is boiled,keep the flame on low and pour lime /lemon juice or vinegar mixed with 1/2 cup of water to it .
  • Stir it with a wooden spatula ,till it stats separating /curdling . Whey will appear .
  • Use a cheese cloth/muslin cloth to strain the chena from whey .
  • Pour some cold water on it to remove the sourness from lime .
  • Tie the cheese cloth properly squeeze it to remove excess water.
  • Hang the cheese cloth for around 20-25 minutes.Don’t let it dry .
  • Making of Chena Balls
  • Take the chena ,keep it on a wooden board/counter /steel thali.
  • Knead it using your palm and fingers . You need to do this for 7-8 minutes.
  • It will feel like a soft smooth dough at that time .
  • Add corn flour at this stage and again knead it for 2-3 minute.(if you dont want to use corn flour thats absolutely fine . Even I dont use but for people who have not much experience making it its absolutely must.
  • Make small balls of the same size . Try to make every ball smooth in texture. You can easily make 20-24 small balls with this much of milk.
  • Making of Rasgulla balls.
  • Take a instant pot /Pressure cooker.
  • Add 5 cups of water to it .
  • Add rasgulla balls to it . Make sure your you have some space between rasgullas otherwise they will stick to each other.If your cooker /Instant pot is small do it twice.
  • In instant pot on high pressure cook for 8 minutes. Let it cool down naturally .
  • Remove it in a bowl after it releases the pressure naturally .
  • Making of Rabdi milk.
  • Mix milk and heavy cream together and boil it on medium /slow flame for at least 30 minutes.
  • When its reduced according to your liking add saffron milk to it . It will take around 20-30 minute.
  • Add sugar and mix it properly.
  • Add rasgulla to it and let it boil on medium/slow flame for 10-12 minutes.
  • Switch of the flame . Let it cool down a little bit and keep in the fridge .
  • Garnish with pistachio and serve chilled.

2 comments

  1. Sorry its little bit dumb question ☺️… once the rasgullas are done in the pressure cooker.. are we squeezing them the water?

    • Yes .We need to squeeze all the water so that rasgulla balls can absorb all the rabdi milk mixture.
      No question is dumb,and I am more then happy to answer anything .
      Thank You so much .
      Sorry for late reply.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.