How to Prepare Appetizing Angoori Rasmalai

Without fail recipe ultimate Angoori Rasmalai easy, bouncy, practical.

Good Evening every body, at this time you get present recipe Angoori Rasmalai with 15 ingredients and 7 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 15 ingredients and 7 stages of easy cooking Angoori Rasmalai.

Ingredients all Angoori Rasmalai

1. Prepare : For angoori rasgulla..

2. Prepare 1 litre : full fat cow milk.

3. Prepare 1cup/150g : sugar.

4. Needed 1 tsp : cornflour.

5. Prepare 2 tbsp : lemon juice or vinegar.

6. Needed 5 cup : water.

7. Prepare : For Rabri..

8. Prepare 1ltr : full fat milk.

9. Prepare 60 g : sugar or as per taste.

10. Prepare as required : Some Chopped dry nuts (pistachios, Almonds, Cashews.

11. Needed 1 tsp : ghee.

12. Prepare 1 drop : yellow food colour (optional).

13. Prepare 1 tsp : cardamom powder.

14. Prepare 10-15 : saffron strands.

15. Needed As needed : Some rose petals for garnishing.

If all ingredients Angoori Rasmalai it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking Angoori Rasmalai

1. Rabri Process….. Heat ghee in a pan and roast chopped nuts till aromatic. Pour milk in a thick base deep vessel and set it to boil. When the milk starts boiling then add kesar and start stirring it from the base in the vessel. Stir at regular intervals till the quanity of milk reduces to half its original quantity. Add yellow food colour stir and simmer then add nuts, sugar and cardamom to it and mix well. Now turn off the flame and keep the rabri aside to cool..

2. Chenna Preparation: In a deep vessel pour 1 litre milk and set it to boil. When it comes to boil turn off flame, stir it for 1 minutes, pour in 2 table spoon of vinegar diluted in 2tbsp water.you can also use lemon juice instead of vinegar. Add this solution to milk (1tbsp at a time) and stir continuously, until milk get curdled..

3. Now spread a clean cotton cloth over a deep bowl and pour the curdled milk to separate the chhena from the liquid. Squeeze the cloth with hands nicely so that the extra liquid is drained out. (Washing the chhena with plain water will help in cooling down the chhena and completely remove the taste of vinegar from it.) Hang it for 1 hour…

4. Now take out the chhena and place it in a mixer jar add 1tsp cornflour and churn it in pulse mode till becomes smooth. Take this chhena dough into a plate and Roll small balls of the chhena (the size of the chhena balls should be little bigger than the size of the green peas). Then keep them aside on a plate..

5. Now boil 3.5 cup water in a deep vessel and add sugar. Keep the flame on high. When sugar begins to melt and bubbles comes take 1/2cup syrup in another bowl and keep it in freezer. Now add the chhena balls to the boiling sugar syrup one by one. Cover vessel with lid and let chhena balls cook in the chashini for 20 minutes over high flame. Add hot water if syrup becomes thick. Then turn off the flame..

1. Remove the lid and you shall see that the chhena balls have doubled in their size. Now transfer this chhena balls into chilled syrup that we keep in refrigerator before..

2. Now first pour hot rabri in a bowl and then add the chhena balls to it. Mix them with a spoon and garnish with chopped nuts and saffron strands. Keep it in refrigerator for 2-3 hour. Angoori Rasmalai is ready to be served. Enjoy this delicious dessert..

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