• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Whisk Affair
  • Home
  • Recipe Index
  • Indian Recipes
  • Meal Type
    • Salads
    • Soups
    • Appetizers
    • Main Course
    • Desserts
  • My Cookbook
    • My E-Books
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • Healthy Recipes
  • Buy my Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Whisk Affair » Recipes » Indian Sweets & desserts » Angoori Rasmalai

    Published: Oct 14, 2014 | Last Updated On: Nov 8, 2020 by Neha Mathur

    Angoori Rasmalai

    2639 shares
    Jump to Recipe

    Some sweets just make to top of my list while making festival menu’s. This Angoori Rasmalai is one of them. Delicious cottage cheese dumplings dipped in saffron flavoured milk, it is just lip smacking.

    If you like sweets you would love my homemade Gulab Jamun, Kaju Katli, Kheer, Shahi Tukda, Basundi, there are a lot of sweets that are popular and made during festivals and special occasions.

    Angoori rasmalai or angoor rabdi is a dessert made with fresh Indian cottage cheese. Cottage cheese balls are dunked in flavored and thickened milk.

    What is Angoori Rasmalai?

    Soft, spongy and tiny round cottage cheese dumplings dunked in saffron flavoured milk and garnished with dry fruit slivers and rose petals, this Angoori Rasmalai, a Bengali delicacy is everything you need for your upcoming festivals.

    You must be wondering why it is called Angoori Rasmalai, because the cottage cheese dumplings in the rasmalai resembles the shape and size of grapes which is called as Angoor in Hindi.

    Just freeze it for 3 to 4 hours before you relish a delicious bowl of this dessert, because it tastes lip smackingly good when eaten chilled.

    Can you freeze Angoori Rasmalai?

    Angoori Rasmalai will stay good in the refrigerator in an airtight container for about a week, but if you still have leftovers it can be freezed in an airtight container or zip lock freezer bags.

    Thaw it overnight in the refrigerator or let it come to the room temperature on its own and serve it the next day without reheating, as this dessert tastes delicious when cold. Just mix it properly using a spoon, before serving.

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Angoori Rasmalai

    Angoori Rasmalai

    Small grape sized rasmalai made with cottage cheese and dipped in saffron flavored milk, this is an amazing dessert made for festivals.
    4.34 from 6 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Indian
    Prep Time: 10 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 10 minutes
    Servings: 6 people
    Calories: 261kcal
    Author: Neha Mathur

    Ingredients 

    • 3 lt Full cream milk (cow's milk)
    • 3 tablespoon Lemon juice
    • 4 teaspoon Cornflour
    • 1 pinch Baking soda
    • 1 & ¾ cup Sugar
    • 5 cups Water
    • 2 – 3 Cardamom (crushed)
    • 2 tablespoon Cashew nut
    • 1 teaspoon Cardamom powder
    • 1 pinch Saffron
    • ½ teaspoon Rose water
    • ½ pinch Yellow food color
    • Dry fruits slivers (for garnishing)
    Prevent your screen from going dark

    Instructions

    • Heat 2 liter milk in a pan.
    • Switch off the heat when it comes to a boil.
    • Add lemon juice.
    • The milk will curdle immediately.
    • Let it rest for 5 minutes.
    • Drain the curdled milk in a cheese cloth.
    • Wash the cheese under running water to remove the traces of lemon juice.
    • Hang the cheese cloth for an hour to drain all the whey from the cheese.
    • Meanwhile, heat the remaining 1 liter milk in a  heavy bottom pan.
    • Add saffron and yellow food coloring.
    • Cook on low heat, till milk is reduced to half.
    • Blend ¼ cup sugar and cashew nuts in a blender.
    • Add in the reduced milk.
    • Add rose water and cardamom powder.
    • Mix well.
    • Keep the milk aside.
    • Remove the chenna from the cheese cloth.
    • Add cornflour and baking soda.
    • Knead the chenna with your palms for 6-8 minutes.
    • Make pea size balls from the chenna.
    • Heat 1 and ½ cup sugar and water in a pressure cooker.
    • When the water comes to a rolling boil, add a few chenna balls.
    • Do not over crowd the cooker.
    • The balls should not touch each other.
    • Put the lid with the whistle and cook on high heat till 2 whistles.
    • Let the cooker cool on it’s own.
    • Open the cooker and take out the angoor gently and add in the warm reduced milk.
    • Make all the angoor in the same fashion.
    • Add 2-3 tablespoon water every time before adding the balls  in the cooker.
    • Refrigerate the rasmalai  for at least 5-6 hours before serving.
    • Garnish with dry fruits slivers and rose petals before serving.

    Nutrition

    Calories: 261kcal | Carbohydrates: 63g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 57mg | Potassium: 48mg | Fiber: 1g | Sugar: 59g | Vitamin C: 3mg | Calcium: 14mg | Iron: 1mg
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
    Sign up for regular updates?I would love to have you as part of my journey. Click to sign up!

    More Sweets & Desserts Recipes

    • Traditional Carrot Halwa (Gajar Ka Halwa) w/ Khoya
    • White Chocolate Nuts Cups
    • Rajbhog Shrikhand
    • Gulab Jamun Truffles

    Reader Interactions

    Comments

      Did you make this recipe? Let me know! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Mina Joshi

      October 15, 2014 at 10:29 am

      Rasmalai is my favourite sweet. Your dish looks really rich and delicious and I love the addition of buts and silver paper.

      Reply
      • msnehamathur

        October 19, 2014 at 5:13 pm

        Thnx Mina

        Reply
    2. Swapna

      October 19, 2014 at 8:26 am

      Hi neha, those rose petal are fresh or dried. It looks awesome.

      Reply
      • msnehamathur

        October 19, 2014 at 5:12 pm

        These are dried petals Swapna.

        Reply
    3. chandramanigautam

      March 01, 2016 at 10:10 am

      Nice

      Reply
    4. Rahima

      October 07, 2016 at 1:48 am

      Why you put the balls in pressure cooker

      Reply
      • msnehamathur

        October 07, 2016 at 2:39 am

        To cook them Rahima.

        Reply
    5. Rani Dhawan

      September 19, 2018 at 5:34 am

      I don’t have a pressure cooker, can I use an ordinary pan, if so how long do I cook for? I would love to try this before Diwali.

      Reply
      • Neha Mathur

        September 20, 2018 at 11:29 am

        You can cook in a ordinary pan for 15-18 minutes.

        Reply

    Primary Sidebar

    Hey! Nice to meet you

    Neha Mathur, Founder & Recipe Expert at Whisk Affair

    Hi! I'm Neha, Blogger & Recipe Expert behind Whisk Affair. I've nurtured Whisk Affair since 2012 by trying & testing every recipe published. Be sure that it will turn out good each time! Read More about me…

    Stay Connected

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    My Cookbook

    Neha's Cookbook Cover

    Click to Buy Now on Amazon

    Healthy Recipes

    • Healthy Broccoli Apple Salad
    • Persian Watermelon Salad (With Cucumber And Feta)
    • Jamaican Cucumber Salad
    • Lemon Capellini Salad (With Tomatoes And Capers)
    • Lemon Garlic Salad Dressing
    • Mediterranean Chickpea Quinoa Salad

    Indian Winter Recipes

    • Punjabi Sarson Ka Saag
    • Saag Paneer
    • Makki ki Roti (Vegan, Gluten Free)
    • Gobi Paratha
    • Gond Ke Laddu
    • Traditional Carrot Halwa (Gajar Ka Halwa) w/ Khoya

    Most Popular Recipes

    • Best Hibachi Fried Rice (Japanese Style Fried Rice)
    • Spicy Lemon Garlic Baked Tilapia
    • Creamy Garlic Parmesan Sauce
    • Lemon Tea
    • Chicken Clear Soup
    • Scrambled Egg Whites

    Footer


    ^ back to top

    About

    About Neha

    Diwali E-Book

    My Cookbook

    Stay Connected

    Sign up! for emails and updates

    Contact Me

    Policies

    Privacy Policy

    Terms & Conditions

    Accessibility Policy

    Whiskaffair has been featured in leading media including the huffington post, bloomberg quint, buzz feed, your story and many more

    Copyright © 2022 WhiskAffair Food LLP