Angoori Rasmalai :
sharing the step by step recipe of how to make soft angoori rasmalai. Rasmalai is a royal sweet often served at weddings and eaten on special occasions. I know I already have a rasmalai recipe on my blog. However, I thought of making a separate post to talk about how to make perfectly soft ras malai at home. I hope it will be of some help to the readers.f
I learnt this sweet when we were posted to Kolkata by one of my friend’s moms. She used to make excellent Bengali sweets made out of chena. Chum-chum, Rosogolla, baked rasgulla, chena murki and best was Rasgulla pudding. Rasmalai and Sandesh are my favourites.
My husband has always been a big admirer of Indian dessert recipes. perhaps he developed this taste for creamy based sweets during his degree times. As a matter of fact, he is so addicted to sweets that he needs a dessert shot immediately after a meal. rasmalai is one such dessert which we prepare quite often.
Why does This Recipe Work?
After making the Angoori Rasmalai recipe for almost the 20th time, I gain the confidence to explain the step by step recipes to my readers. I am sure you all will love it and make it easily after following the steps. It is the simple three-step process of curdling the milk to make chena, making chena balls, boiling them in sugar water and finally soaking them in thickened milk
I am sure you would like to visit a few more recipes from the blog
To Curdle The Milk:
So the first step here is to curdle the milk this is the most important part of the recipe according to my aunty. So I explain it with steps for that
firstly, always and always use fresh full cream cows milk for better results.
Secondly, use full cream/whole milk to make rasmalai. Low fat or fat-free will not give good results. The rasmalai balls are nothing but milk fat so you need to use full-fat milk for making this sweet.
Third, Don’t curdle the milk as soon as it comes to a boil. Add 1/2 cup water and wait for 5-10 minutes till the milk temperature comes down a bit. If you curdle the milk when it’s not “super hot”, the resulting chena will be softer.
Furthermore, to make Chena, milk is first boiled and then curdled by adding lemon juice or vinegar. After draining the water from the curdled milk, the protein that is left is called the “chena” or “paneer”.
The next step is to make Rasmalai balls :
To make rasmalai balls the chena is then mashed till it becomes smooth. Mash the chena for 10 minutes, the time is crucial so don’t try to cut it down. But, do not over-knead as chenna will start releasing oil, resulting in hard rasmalai.
When the chena is smooth you should be able to make smooth balls out of it. The balls when dipped in sugar syrup double in size so make the balls accordingly. I got 17-18 balls from 11/2 lit because I was trying to make small rasmalai balls. Usually, I get 7-8 balls from 11/2 litre of milk but of course, they are bigger in size.
To make rasgulla :
Chena balls are then dropped in boiling sugar syrup till cooked. while forming paneer balls, make sure you do not have any cracks in them. otherwise, the paneer balls would dissolve in sugar syrup while boiling.
The thickened milk or the ras:
The rasmalai balls are finally dipped in thickened milk and chilled before serving. To make the “ras” [syrup] full-fat milk is boiled till it thickens slightly. It is then flavoured with saffron and cardamom.