Angoori Rasmalai is a popular Bengali sweet dish that is soft, spongy and tiny round cottage cheese dumplings dunked in saffron flavoured milk and garnished with dry fruits, this Angoori Rasmalai, a Bengali delicacy is everything you need for your upcoming festivals.
This sweet dish is prepared on special occasions, festivals, durga pooja and the Bengali weddings. A divine tasting sweet made with just few ingredients and easy to prepare too.
It is very easy to make traditional Bengali sweets at home and I have added and tried few recipes in my kitchen like rasgulla, kesari rasgulla and sandesh here.
Bengali sweets are my absolute weakness. I just love them and can have those everyday if I can have things my way 🙂 It is very easy to make traditional Bengali sweets at home and I have added few recipes like keasri rasgulla, sandesh, mango fudge and many more.
Making angoori rasmalai is very easy but consumes a bit of time. For this, we need to prepare the chenna first, cook it in sugar syrup and side by side prepare the saffron flavoured milk. All the sweet cottage balls dunked in flavored milk that is called RAS.
If you are using market paneer for making angoori rasmalai churn everything on grinder. I used homemade chenna with the heels of your hands for a 8 to 10 minutes.
To make angoori rasmalai you need just milk, saffron, sugar and some nuts for garnishing. Making this angoori rasmalai can be divided into three steps
* making chenna by curdling the milk
* Shaping and cooking the angoori rasgulla
* Making ras or sweetened milk to dunk the rasgullas.
The word Angoori comes Angoor hindi word(this is actually a fruit called grapes), its resembles to their shape and size of the grape,..thats why it called Angoori. The result is a creamy, dreamy dessert that absolutely melts in your mouth.
It will be good fro 3-4 days in fridge, keep it in fridge
Prep Time : 5 mins
Cook Time : 45 mins
Total Time : 50 mins
Course : Dessert
Cuisine Bengali, Indian
1 CUP = 250 ml
Ingredients
For making angoori rasgulla
* 4 cups full fat milk
* 2 tablespoons lemon juice or curd
* 4 cups water
* 1.5 cups sugar
For making ras
* 4 cups full fat milk
* 3/4 cup sugar
* 1 teaspoon cardamom powder
* 1/2 teaspoon saffron strands
* 1/2 `cup chopped toasted nuts
Instructions :
* Take milk in a sauce pan. Heat it up and when it is about to boil add the lemon juice and mix well. The milk will begin to curdle. Keep in low flame and stir till all the whey separates
* Strain the whey using a vessel lined with strainer and cheese cloth. Tie the cloth and rest for 45 minutes for all the whey to drain.
* Collect the chenna in a plate and start kneading. knead for 8-10 minutes until smooth and supple.
* pinch into tiny balls and shape into mini rasgullas.
* Bring 4 cups water into rolling boil. Add the prepared balls. Add few saffron strands, cover and cook for 10-12 minutes until properly cooked.
* Remove the rasgullas from syrup, and let cool thoroughly.
Thickening milk to make rabdi
* When the almonds are blanching, take milk in a thick bottomed pan or kadai.
* Bring the milk to a boil on medium heat stirring at intervals.
* Whilst the milk is coming to a boil, take 2 tablespoons of milk from the pan in a small bowl.
* Let this milk become warm. Add crushed saffron strands. Stir and keep aside.
* Once the milk has come to a boil, then lower the heat and simmer the milk. Collect the floating clotted cream (malai) on the sides. Continue to cook this way till the milk is reduced to half.
* Keep on collecting the cream which floats on the top and move it to the sides. Also keep on stirring the milk at intervals so that the milk does not get scorched at the bottom.
* Add sugar and stir well so that the sugar dissolves, then add cardamom powder.
* Add the sliced almonds. Reserve a few almonds for garnishing.
* Also add the saffron infused milk.
* Stir again. Keep simmering the reduced milk at a low heat.
Making angoori rasmalai
* Take each rasgulla and with a spatula and apply pressure, so the excess sugar syrup is removed from it. You can also press and squeeze each rasgulla in your palms. Be gentle and don't apply too much of pressure. As then the rasgullas will break. Repeat with all the rasgulla balls.
* Now place the rasgulla in the simmering milk and simmer for 2 to 3 minutes on a low heat.
* Switch off the heat and then add rose water or kewra water
* Stir gently. Cover and let the angoori rasmalai come to room temperature. Then chill in a covered container or bowl. Serve garnished with blanched, sliced almonds or pistachios that were kept aside and a few saffron strands.
* You can also serve angoori rasmalai warm or at room temperature.
