Angoori Rasmalai I Rasmalai Recipe with Packet Milk I अंगूरी रसमलाई I Pankaj Bhadouria

Ever tried making Angoori Rasmalai at home? Let me take you through how you can make Halwai Style Angoori Rasmalai at home. All you need is some milk and sugar to make Angoori Rasmalai at home. No need for cow milk, this is a Angoori Rasmalai recipe with packet milk! Angoori rasmalai is different from the regular rasmalai in the sense that not only is the side of the rasmalai smaller, like grapes, but also the milk in which it is served is thicker in consistency, more like rabdi.
I have shared with you lots of tips and tricks with you that will help you make halwai style Angoori Rasmalai easily at home!


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Recipe :

Angoori Rasmalai
Preparation Time: 20 minutes + chilling time
Cooking Time: 40 minutes
Serves: 34

Ingredients:
2 litre full cream milk
½ cup chopped almonds & pistachios
1 ½ cup sugar
2 tbsp corn flour
1 tsp cardamom powder
3 tbsp white vinegar
½ tsp baking powder
4 cups water
¼ tsp saffron soaked in 1 tbsp hot water
Method:
Heat 1 litre milk in a pan. Switch off the heat when it comes to a boil and cool a bit.
Dilute the vinegar with ½ cup water and add to the milk a tablespoon at a time. Stir constantly. Add vinegar till the milk curdles.
Drain the curdled milk in a muslin cloth.Wash the chenna under running water to remove the traces of vinegar.
Hang the cheese cloth for an hour to drain all the whey from the cheese.
Meanwhile, heat the remaining 1 liter milk in a heavy bottom pan and cook till reduced to half.
Add sugar and cook for 10 minutes. Add saffron, cardamom powder and mix well. Remove from heat and cool.
Remove the chenna from the muslin cloth. Knead for 8 minutes. Add cornflour and baking soda. Knead for 2 minutes.
Make pea size balls from the chenna.
Heat 1 and ½ cup sugar and water in a pan.
When the water comes to a rolling boil, add a few chenna balls. Do not over crowd the pan.
Cover and cook for 15 minutes. Remove the prepared Angoori Rasmalai to a bowl with ice water. Rest in ice water for 5 minutes. Add the Angoori Rasmalai to the chilled rabdi.
Refrigerate the rasmalai for at least 56 hours before serving.
Garnish with dry fruits slivers and rose petals before serving.

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