Angoori Rasmalai :
sharing the step by step recipe of how to make soft angoori rasmalai. Rasmalai is a royal sweet often served in weddings and eaten on special occasions.I already have a rasmalai recipe on my blog but I thought of making a separate post to talk about how to make perfectly soft rasmalais at home. I hope it will be of some help to the readers.
I learnt this sweet when we were posted to Kolkata from one of my friends mom, 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 much addicted to sweets that he needs a dessert shot immediately after meal. rasmalai is one such dessert which we prepare quite often.
After making Angoori Rasmalai recipe almost 20th times, 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 curdling the milk to make chena, make chena balls and boil them in sugar water and finally soak them in thickened milk
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 result.
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 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”.
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 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 liter 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 it. 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.
- For the rasmalai balls
- 1 liter whole milk
- 4 tablespoons lemon juice
- 1 teaspoon maida
- **For sugar syrup**
- 4 cups water
- 1 cup sugar
- For the ras [syrup]
- 500 ml whole milk
- 5-6 green cardamom pods peeled and crushed to get the powder
- saffron a pinch
- 3-4 tablespoons sugar
- finely chopped pistachios
- Rasmalai Balls:
- Boil milk in a heavy bottom pan.Once it comes to a boil, switch off the flame and add 1/2 cup of water to bring the temperature of the milk down a bit.
- Wait for 5-10 minutes and then start adding lemon juice till milk curdles.
- Add lemon juice till the milk curdles completely.
- Using a strainer drain the water and collect the chena.
- Rinse it under tap water so that there's no trace of lemon juice in it.
- Leave it in the strainer for 10-15 minutes and then take the chena in your hand and squeeze out remaining water slowly.
- Add cornflour and start mashing the chena till it’s smooth.
- Set the clock to 10 minutes and mash constantly for 10 minutes using your palm. Once it’s smooth, make small balls out of it.
- Heat 1 cup sugar and 4 cups water in a wide pan and wait till it comes to a full boil.
- Drop the balls in boiling sugar syrup and cook for 15-17 minutes. The balls will double in size by then.
- Take out the balls from the syrup and drop them in fresh water. If they sink to the bottom, the balls are done.
- Thickened Milk
- In a heavy bottom pan, boil 500 ml of milk.
- Soak few strands of saffron in a tablespoon of warm milk and set aside.
- Once the milk comes to a boil, lower the flame and continue to stir the milk at regular intervals. After 10 minutes add sugar and mix.
- After 20-25 minutes the milk will thicken to desired consistency, add soaked saffron and crushed cardamom.
- Also add finely chopped pistachios [if using]. Mix and switch off the flame.
- Take out the cooled rasmalai balls from the sugar syrup, squeeze and flatten with your hands.
- Transfer the balls to thickened milk [milk should be warm].
- Chill in the refrigerator overnight or for 5-6 hours. Garnish with chopped pistachios and few saffron strands before serving.