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.
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.
- 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)
- 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.