Скачать или смотреть Rasmalai recipe | Angoori Rasmalai | मुंह में घुल जाने वाली रसमलाई

🍯 Perfect Anguri Rasmalai Recipe | मुंह में घुल जाने वाली रसमलाई | Homemade Sweet

Learn how to make soft, melt-in-your-mouth Anguri Rasmalai that tastes exactly like the ones from sweet shops! This traditional Indian dessert is made with fresh paneer (chenna) balls cooked in sugar syrup and served in rich, creamy rabri.

📝 Ingredients:

For Chenna (Paneer):
1.5 liters cow milk (toned milk, not full fat)
2-3 tbsp vinegar or lemon juice
Equal amount of water

For Sugar Syrup:
1 cup sugar
5 cups water
1 tbsp flour mixed with 2-3 tbsp water

For Rabri:
2 liters milk
1/2 cup sugar
Saffron strands
Chopped almonds and pistachios
3/4 tsp cardamom powder

For Chenna Balls:
1 tsp arrowroot/cornflour

👨‍🍳 Key Tips for Success:
✅ Use toned milk, not full-fat milk
✅ Add vinegar mixture gradually to avoid hard chenna
✅ Knead chenna until completely smooth
✅ Make small balls - they will double in size when cooked
✅ Add balls one by one to boiling syrup
✅ Give cold water bath to maintain shape
✅ Squeeze excess water before adding to rabri

⏰ Cooking Time:
Prep: 30 minutes
Cooking: 45 minutes
Resting: 2 hours (overnight for best results)
Serves: 55-60 pieces

🎯 Perfect Results Every Time:
This recipe yields 55-60 perfectly soft rasmalai balls that are spongy, sweet, and melt in your mouth just like halwai-style sweets!

Pro Tip: Refrigerate overnight for the best flavor and texture!

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