Diwali is just round the corner and you all must be looking forward to it. Diwali to me means lots of fun, celebration, eating and spreading joy and happiness with the world. My Diwali preparation starts almost a month in advance with the first thing being cleaning the house in and out. Next comes making the dry snacks which can be stored for a few days in air tight containers. On the day of Diwali, it starts with decorating the entire house with rangoli and flowers, wearing new cloths, do laxmi pooja and then burst a few fire crackers. All this is followed by a lavish meal and this year I plan to make this Angoori Rasmalai for Diwali Dinner Dessert.
Soft and spongy cottage cheese dumplings dunked in saffron flavored thickened milk and garnished with dry fruit slivers and rose petals is apt for the celebration. The recipe is very easy to make at home and gives wonderful result just like Orange Rasmalai. Do try this Angoori rasmalai or Angoor Rabdi this diwali. Here is the recipe.
Equipment Required – Cheese cloth, Heavy Bottom pan, Blender, Pressure Cooker
Angoori Rasmalai / Angoor Rabdi
- Full cream milk - 3 liters preferably cow's milk
- Lemon juice - 3 tbsp
- Cornflour - 4 tsp
- Baking soda - a pinch
- Sugar - 1 and 1/2 cups and 1/4 cup
- Water - 5 cups
- Cardamom - 2-3 crushed
- Cashew nut - 2 tbsp
- Cardamom powder - 1 tsp
- Saffron - a good pinch
- Rose water - 1/2 tsp
- Yellow food color - a small pinch
- 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.
- Mean while, 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 1/4 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 1/2 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 tbsp 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.