Скачать или смотреть Angoori Rasmalai

Angoori Rasmalai

A beautiful and indulgent dessert that’s perfect for the festive season! With just a little time and patience, you can easily make this delicious treat at home. Celebrate with its rich flavors and elegant presentation, perfect for any occasion.

Ingredients:
1 ltr full cream milk
1 lemon

• In a heavy-bottomed pan, bring 1 litre of full-fat milk to a boil.
• Once the milk boils, add the juice of 1 whole lemon, mixed with a little water. Stir until the milk curdles.
• Strain the curdled milk (chenna) using a cheesecloth and rinse under fresh running water to remove the lemon’s acidity.
• After rinsing, strain the chenna completely to remove excess water.
• Mash the chenna for 10-12 minutes with your hands until it becomes smooth and soft.
• Shape the mashed chenna into small, round balls and set aside.

To Cook the chehna:
1 ltr water
1/4 sugar
2 cardamom pods

In a pan, bring 1 litre of water to a boil.
• Add 1/4 cup sugar and a few cardamom pods. Stir until the sugar dissolves.
• Add the chenna balls (gulas) to the boiling sugar-water mixture, cover, and cook for 10-12 minutes.

Ras:
3/4 ltr low fat milk / whole milk
1/4 cup sugar
3 cardamom pods
Few saffron strands
Chopped dry nuts

Prepare the ras mixture:
• In a separate pan, bring 3/4 litre of milk to a boil.
• Add 1/4 cup sugar, saffron strands, and cardamom powder. Let the mixture simmer for a few minutes, then turn off the heat and let it cool.

gently squeeze the excess water out of the gulas and set aside.

Add the cooked gulas to the cooled malai mixture.
Let it rest in the refrigerator for a few hours until chilled.

Garnish the Gulas Anguri Malai with dry fruits and a few more saffron strands. Serve chilled.