Angoori Rasmalai Recipe

Step 1: To begin making the Angoori Rasmalai, we will first have to make the chena or the cottage cheese for the rasmalai

Step 2: Heat 1 liter of the milk in a heavy bottomed pan

Step 3: Allow the milk to come to a brisk boil

Step 4: Once the milk comes to a brisk boil, pour in the lime juice and give the milk a stir

Step 5: Turn off the heat

Step 6: You will notice that the milk curdles immediately after the addition of the lemon juice and clear whey will separate

Step 7: Strain the chena in a muslin cloth strainer and allow the excess liquid to drain out

Step 8: Let it rest in the strainer for about an hour

Step 9: After a couple of hours you will notice the chena is separated from all its whey

Step 10: Place the chena in a wide mixing bowl and begin to knead the chena with the heel of your palm

Step 11: Knead well for about 5 to 10 minutes until you get a really smooth dough

Step 12: Make small bite size balls of the chena dough

Step 13: Roll the chena balls between your palm to make the outer surface smooth

Step 14: This will be your angoori (grape sized) rasmalai balls

Step 15: Boil the 3 cups of water and the sugar in a wide pressure cooker

Step 16: Add 2 powdered green cardamoms in it

Step 17: Once the syrup comes to a rolling boil place the chena balls in very carefully

Step 18: Attach the lid and cook on medium until two whistles

Step 19: Let the steam and pressure dissipate naturally

Step 20: Open and carefully take the angoori rasmalai balls out one by one

Step 21: Try not to crowd the cooker or the tiny balls will break

Step 22: Cook these chena balls in 2-3 batches

Step 23: Take out the balls from the syrup and gently squeeze out the syrup and keep aside

Step 24: While the chena balls are simmering, start boiling the remaining half litre milk in another heavy bottomed pan

Step 25: Once it comes to boil add the condensed milk and let it simmer on medium heat for 15-20 minutes

Step 26: Stir occasionally to prevent it from burning at the bottom

Step 27: Add the chena balls in it along with crushed cardamom powder and simmer gently for another couple of minutes

Step 28: Cool and serve the Angoori Rasmalai with a generous sprinkle of flaked almonds and chopped pistachios

Step 29: Serve Angoori Rasmalai along with Bengali Sita Bhog as desserts during the festive season pr when you have guests coming over

Step 30: Note: To make the angoori rasmalais in a pan make the same syrup in a heavy bottomed wide pan

Step 31: Once the sugar is dissolved bring it to a rolling boil

Step 32: Carefully drop the chena balls and keep it boiling for 8-10 minutes or till they float on the top

Step 33: Follow the rest of the method to make the Rasmalai