Angoori Rasmalai
Small, grape-sized cottage cheese dumplings soaked in a rich, saffron-infused thickened milk.
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Ingredients
- 1 liter Full cream milk for Rabri
- 1 liter Milk for Chenna
- 2 tablespoons Lemon juice or Vinegar
- 1 1/2 cups Sugar for syrup
- 1/4 cups Sugar for Rabri
- 4 cups Water
- 1/2 teaspoon Cardamom powder
- 1 pinch Saffron strands
- 2 tablespoons Slivered pistachios and almonds
- 1 teaspoon Cornflour(optional)
Instructions
- 1
Boil 1 liter of milk, add lemon juice to curdle it, then strain and wash the Chenna under cold water to remove acidity.
- 2
Hang the Chenna in a muslin cloth for 30 minutes to remove excess whey, then knead it until smooth and oily.
- 3
Divide the Chenna into tiny, grape-sized balls (Angoor) ensuring there are no cracks on the surface.
- 4
Prepare a thin syrup by boiling 1.5 cups of sugar with 4 cups of water; drop the balls in and cook covered for 15 minutes.
- 5
In a separate heavy-bottom pan, reduce the other 1 liter of milk to half its volume to prepare the Rabri.
- 6
Add saffron, 0.25 cups of sugar, and cardamom powder to the thickened milk and simmer for 5 minutes.
- 7
Gently squeeze the sugar syrup out of the cooked Chenna balls and drop them into the warm Rabri.
- 8
Garnish with nuts and chill in the refrigerator for at least 4 hours before serving.
Nutrition per Serving
320
Calories
12g
Protein
42g
Carbs
14g
Fat
1g
Fiber
35g
Sugar
110mg
Sodium
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