Angoori Rasmalai

Rasmalai is an Indian popular sweet dish. Rasmalai got its name from the two words, these are Ras means sweetened milk syrup and Malai means soft spongy creamy balls. Ras malai, also known as Rosomalai, or Roshmalai. The dessert is called Roshmalai/Rosomalai in Bengali, Ras malai in Hindi, and Rasa malei in Odia. It is popular in India, Bangladesh and Pakistan.

 

The main ingredients are Chenna/milk powder, sugar, dry fruits, milk, rose water, saffron and cardamom powder. This is a perfect dessert for your lunch and dinner and for your parties too. The smooth, soft, creamy and spongy balls with sweetened milk syrup makes everyone so crazy that one can't resist to have it, and at the same time, it is full of nutritions. During summer, we always prefer cold dessert, so, Rasmalai is a perfect dessert for summer.

It is very simple to cook and it's my most favorite Indian dessert. I love puddings, but when talked about Rasmalai I can't stop eating. In this recipe, I used Chenna to make Rasmalai. So, let's try this delicious dessert by following very simple methods. Some source may be taken from https://en.wikipedia.org/wiki/Ras_malai 

Prep Time: 10 mins
Cooking Time: 1 hr 15 mins
Total Time: 1 hr 25 mins
Cuisine: Indian
Course: Dessert
Servings: 5-6
Author: Ayesha Md

Ingredients: 

1liter full cream milk for chenna
3 tbsp lemon juice or as required
1 tbsp all purpose flour (optional)
1/2 tsp cardamom powder
2 tbsp rose water
2 cups of sugar for syrup (boiling chenna) 
1 1/2 liter water for syrup (boiling chenna)
1 liter milk full cream for making ras or milk syrup
1/4 cup sugar for ras or milk syrup
10-15 pieces almond, finely chopped
10-15 pieces pistachios, finely chopped

Methods:

1) Take an empty pot vessel and boil 1 liter full cream milk. Turn off the flame and stir for 2-3 minutes. Add lemon juice in small quantities slowly to the milk and the separation of Chenna and water can be seen. 
2) Using a sieve and cloth, discard the excess liquid. Pour some water on chenna so that the sour taste of chenna gets removed. 
3) Strain the water by using cloth completely and transfer the chenna to a plate.

4) Now, using your palm hand rub the chenna for at least 10-15 minutes or until its release some oil, add all purpose flour here all purpose is used for binding you can skip this. Check consistency, if it forms without crack, it is perfect go ahead. 
5) Make small walnut size balls from the Chenna, 20-25 balls can form from the quantity of the chenna we have. As shown in the picture.

6) Take an empty large pot vessel and add 1 1/2 liter water and 2 cups of sugar bring it to a boil. And cook for 5-10 minutes or till sugar dissolves. Now, add all the chenna balls one by one, let it boil and cook them around 20-30 minutes or until double in size. Turn off the flame and remove the boiled balls from the syrup to a glass bowl. Yours soft spongy Rasgulla is ready.

7) Take another large pot and add 1liter full cream milk and 1/4 cup sugar, bring it to boil and cook for 5-10 minutes on low flame. Now add 2 tbsp rose water and 1/2 tsp cardamom powder. Yours ras or milk syrup is ready.

8) Squeeze the sugar water from each Rasgulla and then add them one by one into the ras or milk syrup, and cook them further for a few minutes, around 5-10 minutes. 

9) Add chopped almonds and pistachios to your Angoori Rasmalai. Turn off the flame and transfer them into a serving bowl and let it cool at room temperature for 1-2 hours.

10) Angoori Rasmalai can be kept in the refrigerator and serve chilled. Yours delicious Angoori Rasmalai is ready to serve. Serve chilled.

If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....And I'll be back soon with an another exciting recipe...