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–+ servings

Angoori Rasmalai

Small Rasgullas soaked in creamy saffron soaked milk.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4
Course: Dessert
Cuisine: Indian
Ingredients Method

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.
  • ½ Cup Chopped Pistachio for the garnish.

Method
 

  1. Making of Chena
  2. Boil milk in a big vessel.
  3. When milk is boiled,keep the flame on low and pour lime /lemon juice or vinegar mixed with ½ cup of water to it .
  4. Stir it with a wooden spatula ,till it stats separating /curdling . Whey will appear .
  5. Use a cheese cloth/muslin cloth to strain the chena from whey .
  6. Pour some cold water on it to remove the sourness from lime .
  7. Tie the cheese cloth properly squeeze it to remove excess water.
  8. Hang the cheese cloth for around 20-25 minutes.Don't let it dry .
  9. Making of Chena Balls
  10. Take the chena ,keep it on a wooden board/counter /steel thali.
  11. Knead it using your palm and fingers . You need to do this for 7-8 minutes.
  12. It will feel like a soft smooth dough at that time .
  13. 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.
  14. 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.
  15. Making of Rasgulla balls.
  16. Take a instant pot /Pressure cooker.
  17. Add 5 cups of water to it .
  18. 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.
  19. In instant pot on high pressure cook for 8 minutes. Let it cool down naturally .
  20. Remove it in a bowl after it releases the pressure naturally .
  21. Making of Rabdi milk.
  22. Mix milk and heavy cream together and boil it on medium /slow flame for at least 30 minutes.
  23. When its reduced according to your liking add saffron milk to it . It will take around 20-30 minute.
  24. Add sugar and mix it properly.
  25. Add rasgulla to it and let it boil on medium/slow flame for 10-12 minutes.
  26. Switch of the flame . Let it cool down a little bit and keep in the fridge .
  27. Garnish with pistachio and serve chilled.
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