Angoori rasmalai recipe|Angoori rasmalai is a very popular Indian dessert that is made of Indian cottage cheese (chena) balls which are dipped in rabri or thickened milk. It is a soft, creamy, spongy, juicy, and very satisfying milk-based dessert. Diwali is around the corner you can make this halwai-style rasmalai at home for the celebrations, not only on Diwali this angoori rasmalai can be made during any occasion or festival.
So, this is not the first time I am making rasmalai because I got failed many times while trying this recipe. After 4 trials and errors here is the recipe for you!
Cow milk packets are not easily available in many small towns because when I was in my hometown it was very difficult to find them. So I have made this angoori rasmalai with full-fat buffalo milk but to decrease the fat I have added water in it + removed the cream after one boil.
So no worries if cow milk is not available use regular milk.
I have described all the steps and tips very briefly, please! please! please! make sure to read the tips before making the recipe. It’s not very difficult but requires little effort but the results would be amazing and I am sure you will love it!
Quick Jump
How to make angoori rasmalai
Chena making
In a deep bottom pan or saucepan add milk and heat it up. Once the milk comes to a boil add the lemon juice+water mixture. Don’t add lemon mixture at once add a little of it then stir again add and stir.
(Note– The quantity of lemon juice and water should be the same. For eg- 2 tablespoons of lemon juice=2 tablespoons of water.)
Keep stirring at low flame until the milk curdles completely. When curdled drain it up in a strainer lined with a muslin cloth. Rinse the chena with cold water with the help of your fingers so that the flavor or smell of lemon will wash away, this step of rinsing is essential.
Wrap the chena with the same muslin cloth and with the help of your palms press it to drain off the water. Tie the chena in the cloth for 1 hour to drain off the excess water or another option would be putting the weight over the chena to release the water.
After an hour, transfer the chena to a big plate and start kneading for 6 to 8 minutes until smooth and grain-free.
Kneading the chena is different from kneading dough, rub the chena using your palm and do not over-knead.
Once the chena becomes smooth add cornflour in it and knead it again for 2 to 4 minutes.
Divide the chena into 12 small equal portions and shape them into mini crack-free balls, keep it aside and cover it with a damp cloth.
(Note– Keep doing all the work together like while boiling the milk for chena make sugar syrup and rabri side by side because if you don’t do so it will take a very long time just to make rasmalai)
Sugar syrup
In a large vessel add white sugar and water. Stir and let the sugar dissolve, cook it at medium flame.
When the sugar syrup comes to a full boil, gently drop off mini chena balls one by one. Do not overcrowd you can do this process in two batches as the rasmalai balls will double in size while boiling in sugar syrup.
(Note– Sugar syrup should not be sticky it should have watery consistency)
Cover and cook it for 10 to 12 minutes at medium to high flame also uncover it after every 2 to 3 minutes.
(Note– Do not flip the chena balls while boiling for at least 5 minutes. After 5 minutes you can gently flip the chena balls with a ladle.)
Once the angoori rasmalai is doubled in size and cooked, turn off the flame. In a big bowl add ice cubes and 1/2 cup of the same sugar syrup in it, now gently transfer the cooked rasmalai to it. This step will ensure to stabilize its shape and make it spongy.
(Note- Do not overcook the chena balls for too long in sugar syrup otherwise they may become rubbery or hard)
Let it soak in it for 30 to 35 minutes. Meanwhile, let’s make rabri or rasmalai milk.
Rasmalai milk
In the deep bottom add milk then add saffron strands, cardamom powder, yellow food color, and chopped dry fruits (cashews, almonds, and pistachios) to it.
Cook it at medium flame by stirring more often so that it doesn’t burn. Let the milk boil, once the milk thickens slightly add sugar to it and let it boil.
The milk should not be very thick, when the milk is reduced to half turn off the flame and the rabdi is ready.
Squeeze off the sugar syrup from each angoori rasmalai ball with the help of both palms. Transfer each ball to the prepared rabri.
Rest the rasmalai for 5 to 6 hours or overnight in the refrigerator so that the milk is soaked by the balls and it is very to rest and chill the rasmalai.
Taste best when served chill. Please make sure to check out the angoori rasmalai video on Youtube or if you have any query related to the recipe let me know in the comment box below.
Top tips
Chena making
- To make the rasmalai we need cow milk as it is low in fat If you have cow milk use that if not no problem it’s not compulsory to use that you can make rasmalai with full-fat milk.
- I have used full-fat buffalo milk to make this rasmalai, also I boiled it before and removed the cream or malai from the top which is basically fat formed after 2 to 3 hours. To that milk, I have added water which is 700ml or 3 cups milk, and 300 ml or 1+1/4 cup water.
- To curdle the milk you can use lemon juice or vinegar as lemon juice is easily available in every kitchen pantry so I have used that. Use an equal amount of lemon juice and water to curdle the milk.
- Washing the chena is very important to remove the smell and flavor of lemon.
- Make sure the chena is dry and all the water is drained off before kneading it.
- Knead the chena nicely until it becomes smooth, It will take around 8 to 10 minutes. Do not over-knead otherwise it may release oil and become sticky.
Sugar syrup
- Sugar syrup should have a watery consistency.
- Use a wide-mouth utensil to make sugar syrup as the chena balls will double in size.
Rabri
- Use full-fat milk for making rabri for rasmalai.
- Make sure to keep stirring the milk otherwise it may burn from the bottom.
- If you don’t like adding chopped nuts then skip it.
- Yellow food color is optional but it makes it look like halwai-style rasmalai.
- Rasmalai stays good for 4 to 5 days in the refrigerator.
FAQs
Rasmalai is an emotion. It is rich, creamy, sweet, spongy, and with lots of flavors of dry fruits, saffron and cardamom. You need to try this recipe to get this awesome taste!
Why is my rasmalai hard and rubbery?
Over-kneading the chena or cooking the chena balls for too long can be a reason for hard and rubbery rasmalai.
How to make rasmalai from readymade paneer?
No, I have tried making rasmalai from readymade paneer but the results were not satisfactory. There was a difference in texture and it was a little oily. I will not recommend you use readymade paneer.
Why is my rasmalai too soft?
Maybe chena is not dry, it still has water in it. So make sure to hang the chena in the muslin cloth for at least 45 min or 1 hour. It may also break while cooking if the chena is not dried well.
Can I use milkmaid instead of rabri for rasmalai?
Yes, add milk and milkmaid then cook it for a few minutes then add cardamom powder and nuts of your choice. You don’t need to prepare rabri if using a milkmaid.
Other recipes you might like
Recipe card
Angoori rasmalai recipe|Mini rasmalai recipe
Angoori rasmalai is a very popular Indian dessert that is made of Indian cottage cheese (chena) balls which are dipped in rabri or thickened milk. It is a soft, creamy, spongy, juicy, and very satisfying milk-based dessert.
Ingredients
Chena making
- 1 Litre milk (700ml+300ml)
- 2 lemon + same amount of water as lemon juice
Sugar syrup
- 2 cup sugar
- 5 cup water
Rabri
- 1 Litre full fat milk
- Chopped dryfruits
- 1/4 teaspoon cardamom powder
- 8 to 12 saffron strands
- 1/2 cup water
Instructions
Chena making
- In a deep bottom pan or saucepan add milk and heat it up. Once the milk comes to a boil add the lemon juice+water mixture. Don't add lemon mixture at once add a little of it then stir again add and stir.
(Note- The quantity of lemon juice and water should be the same. For eg- 2 tablespoons of lemon juice=2 tablespoons of water.)
- Keep stirring at low flame until the milk curdles completely. When curdled drain it up in a strainer lined with a muslin cloth. Rinse the chena with cold water with the help of your fingers so that the flavor or smell of lemon will wash away, this step of rinsing is essential.
- Wrap the chena with the same muslin cloth and with the help of your palms press it to drain off the water. Tie the chena in the cloth for 1 hour to drain off the excess water or another option would be putting the weight over the chena to release the water.
- After an hour, transfer the chena to a big plate and start kneading for 6 to 8 minutes until smooth and grain-free.
- Kneading the chena is different from kneading dough, rub the chena using your palm and do not over-knead.
- Once the chena becomes smooth add cornflour in it and knead it again for 2 to 4 minutes.
- Divide the chena into 12 small equal portions and shape them into mini crack-free balls, keep it aside and cover it with a damp cloth.
(Note- Keep doing all the work together like while boiling the milk for chena make sugar syrup and rabri side by side because if you don't do so it will take a very long time just to make rasmalai)
Sugar syrup
- In a large vessel add white sugar and water. Stir and let the sugar dissolve, cook it at medium flame.
- When the sugar syrup comes to a full boil, gently drop off mini chena balls one by one. Do not overcrowd you can do this process in two batches as the rasmalai balls will double in size while boiling in sugar syrup.
(Note- Sugar syrup should not be sticky it should have watery consistency)
- Cover and cook it for 10 to 12 minutes at medium to high flame also uncover it after every 2 to 3 minutes.
(Note- Do not flip the chena balls while boiling for at least 5 minutes. After 5 minutes you can gently flip the chena balls with a ladle.)
- Once the angoori rasmalai is doubled in size and cooked, turn off the flame. In a big bowl add ice cubes and 1/2 cup of the same sugar syrup in it, now gently transfer the cooked rasmalai to it. This step will ensure to stabilize its shape and make it spongy.
(Note- Do not overcook the chena balls for too long in sugar syrup otherwise they may become rubbery or hard)
- Let it soak in it for 30 to 35 minutes. Meanwhile, let's make rabri or rasmalai milk.
Rasmalai milk
- In the deep bottom add milk then add saffron strands, cardamom powder, yellow food color, and chopped dry fruits (cashews, almonds, and pistachios) to it.
- Cook it at medium flame by stirring more often so that it doesn't burn. Let the milk boil, once the milk thickens slightly add sugar to it and let it boil.
- The milk should not be very thick, when the milk is reduced to half turn off the flame and the rabdi is ready.
- Squeeze off the sugar syrup from each angoori rasmalai ball with the help of both palms. Transfer each ball to the prepared rabri.
- Rest the rasmalai for 5 to 6 hours or overnight in the refrigerator so that the milk is soaked by the balls and it is very to rest and chill the rasmalai.
- Taste best when served chill. Please make sure to check out the angoori rasmalai video on Youtube or if you have any query related to the recipe let me know in
Notes
Chena making
- To make the rasmalai we need cow milk as it is low in fat If you have cow milk use that if not no problem it's not compulsory to use that you can make rasmalai with full-fat milk.
- I have used full-fat buffalo milk to make this rasmalai, also I boiled it before and removed the cream or malai from the top which is basically fat formed after 2 to 3 hours. To that milk, I have added water which is 700ml or 3 cups milk, and 300 ml or 1+1/4 cup water.
- To curdle the milk you can use lemon juice or vinegar as lemon juice is easily available in every kitchen pantry so I have used that. Use an equal amount of lemon juice and water to curdle the milk.
- Washing the chena is very important to remove the smell and flavor of lemon.
- Make sure the chena is dry and all the water is drained off before kneading it.
- Knead the chena nicely until it becomes smooth, It will take around 8 to 10 minutes. Do not over-knead otherwise it may release oil and become sticky.
Sugar syrup
- Sugar syrup should have a watery consistency.
- Use a wide-mouth utensil to make sugar syrup as the chena balls will double in size.
Rabri
- Use full-fat milk for making rabri for rasmalai.
- Make sure to keep stirring the milk otherwise it may burn from the bottom.
- If you don't like adding chopped nuts then skip it.
- Yellow food color is optional but it makes it look like halwai-style rasmalai.
- Rasmalai stays good for 4 to 5 days in the refrigerator.
Nutrition Information:
Yield:
11Serving Size:
1Amount Per Serving: Calories: 138Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 15mgSodium: 46mgCarbohydrates: 47gFiber: 0gSugar: 36gProtein: 6g
All information presented is intended for informational purposes only.
If you have tried this Angoori rasmalai recipe|Angoori rasmalai or any other recipe on shellyfoodspot then please take a minute to rate the recipe and leave a comment and let me know how you liked it.
Follow us on Pinterest, Instagram & YouTube. Subscribe to our mailing list to get delicious recipes directly to your inbox.
