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Angoori Rasmalai
Angoori Rasmalai

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We hope you got benefit from reading it, now let’s go back to angoori rasmalai recipe. You can cook angoori rasmalai using 10 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Angoori Rasmalai:
  1. You need 1 liter milk
  2. Take 300 grams chenna (from 1 liter milk)
  3. You need 1/2 tablespoon wheat flour
  4. Take 1/4 cup sweetened condensed milk
  5. You need 4-5 cardamom pods
  6. Get 2 tablespoons vinegar/lemon juice
  7. Prepare 5-6 slivered pistachios
  8. Take 5-6 slivered cashewnuts
  9. Get 1 teaspoon rose water(optional)
  10. Provide 1 cup sugar
Instructions to make Angoori Rasmalai:
  1. Take the chenna in a plate and mash it properly with your hand till the chenna becomes smooth and you see oil oozing in your hands. This will take around 10-15 minutes.
  2. Now make balls from the chenna and keep them aside. (Makes around 20 balls)
  3. In a big pot take about 1 cup of sugar and 3 cups of water and heat it. Let all of the sugar dissolve and water come to a boil.
  4. Throw the chenna balls in the boiling sugar syrup and cook the balls in the syrup for about 10 minutes.
  5. Now, turn off the flame and let them cool.
  6. In another pot take the milk. Add the cardamom pods to the milk. Bring the milk to boil and continue reducing the milk on low flame.
  7. Do not forget to stir the milk occasionally else the milk will get scorched at the bottom.
  8. As the milk reduces to 2/3 of it's volume, add the condensed milk.
  9. Take the cooked rasgullas and gently squeeze them to remove the sugar syrup.
  10. Now, add the rasgullas to the milk and cook the balls in milk for 5 minutes.
  11. Add the rosewater, half of slivered pistachios and cashew nuts and turn off the flame.
  12. Let the rasmalai cool in refrigerator for couple of hours.
  13. Garnish the rasmalai with the remaining pistachios and cashew nuts and serve.

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