Mango Angoori Rasmalai | Mango Rasmalai
Decadent Mango flavored Rasmalai recipe!
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
To make Angoori Malai –
- 1 Litre Full Cream Milk
- 2 tablespoon Lemon Juice/Natural Vinegar
- 1 cup Sugar
- 2 cups Water
To make Mango Rabdi/Ras –
- ½ Litre Full Cream Milk
- ¼ cup Sugar
- ½ cup Mango Puree/Pulp
- ¼ teaspoon Cardamom Powder
- Generous Pinch of Saffron Strands
- Slivered Almonds as needed
- Slivered Pistachios as needed
Instructions
To make Angoori Malai –
- Bring the milk to boil and then add lemon juice/vinegar. Stir the milk and in few minutes, it curdles completely.
- Drain the curdled milk in a muslin cloth and hang it somewhere to ensure that all the water is drained out.
- It should take an hour or two and the resulting chenna should be soft to touch.
- Knead it on a large plate until it is smooth and even.
- Now make small marble sized balls out of it. Roll each ball gently between your palms to ensure that there are no cracks.
- Repeat this with rest of the chenna.
To make Mango Rabdi/Ras –
- Bring half litre of milk to boil and add cardamom powder.
- Cook for 4-5 mins on lower flame and then add saffron strands.
- As the milk begins to get thicker, add sugar. Mix it well and cook for a 2-3 mins.
- Cool down the milk completely and then add mango puree.
To cook the Angoori Malai -
- Add water to the sugar in a large pot.
- As the sugar syrup begins to boil, add 10-15 balls at a time and keep it covered.
- Cook at a medium flame for 7-10 mins ensuring that the sugar doesn’t crystallize. The balls must have doubled up in size.
- Carefully remove the cooked Malai and drop them into the Mango Rabdi.
- Sprinkle slivered almonds and pistachios all over. Rest the Angoori Rasmalai for 2-3 hours before serving.
- Set it in the fridge until it is ready to serve. Tastes best when served cold.
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