How to make the Traditional Angoori Rasmalai in 10 MINS?

To make rasamalai, you will need the following ingredients:

For the Chenna:

• 1 liter milk

• 1 tablespoon lemon juice or vinegar

For the Sugar Syrup:

• 1 cup sugar

• 1 cup water

For the Rabri:

• 1 liter milk

• 1/2 cup sugar

• 1/4 teaspoon cardamom powder

• 1/8 teaspoon saffron threads, soaked in 1 tablespoon milk

• 1/4 cup chopped nuts

Instructions:

1. To make the chenna, bring the milk to a boil in a heavy-bottomed pan.

2. Add the lemon juice or vinegar and stir until the milk curdles.

3. Strain the curdled milk through a cheese cloth-lined strainer and rinse with cold water.

4. Gather the cheesecloth and squeeze out as much water as possible.

5. Knead the chenna for a few minutes until it is smooth and pliable.

6. Divide the chenna into small balls, about 1-inch in diameter.

7. To make the sugar syrup, combine the sugar and water in a saucepan.

8. Bring to a boil and cook for 5-7 minutes, or until the syrup thickens slightly.

9. Add the chenna balls to the sugar syrup and cook for 5-10 minutes, or until they are cooked through.

10. To make the rabri, bring the milk to a boil in a heavy-bottomed pan.

11. Reduce the heat to low and simmer for 30-40 minutes, or until the milk has thickened and reduced to half its original quantity.

12. Add the sugar, cardamom powder, and saffron milk to the rabri and stir until the sugar dissolves.

13. Remove the rabri from the heat and let it cool slightly.

14. To assemble the rasamalai, place the chenna balls in a serving bowl.

15. Pour the rabri over the chenna balls and garnish with nuts.

16. Serve warm or cold.

Enjoy!

Here are some tips for making rasamalai:

• Use fresh, full-fat milk for the best results.

• Be careful not to overcook the chenna balls, or they will become hard.

• You can adjust the sweetness of the sugar syrup to your liking.

• If you want the rabri to be extra thick, you can simmer it for longer.

• You can also add other spices to the rabri, such as nutmeg, cloves, or rose water.

• Rasmalai can be stored in the refrigerator for up to 3 days.

Rasmalai is a delicious and decadent dessert that is perfect for special occasions. It is also relatively easy to make, and the results are definitely worth the effort.