MANGO RASMALAI RECIPE
MANGO RASMALAI RECIPE
BY DISHA LAHORI
INGREDIENTS [ 1 litre milk gives 80 angoori rasmalai ]
- Fresh cow milk – 1 Litre [ low fat cream ]
- Lemon juice or vinegar – 1 tbsp mixed in 4 tsp water
- Maida – 1 tsp [ optional ]
- Sugar – 300 grms
- Water – 1 ½ litre
- Cardamom – 2
- Rose water – ½ tsp or mango essence – a drop
- Yellow food colour – a drop
METHOD
Boil milk in a big pan ,stirring occasionally to avoid burning at the bottom.
Once it starts boiling off the flame and add the lemon juice and mix well.
Once it starts curdling , mix well.
As the whole mixture separates, strain it through a strainer.
Pass this through cold water to remove the lemon flavour.
Transfer the chenna in a muslin cloth, bring the edges of the cloth together and gently squeeze off the excess water.
Hang this for an hour or 2 hr.
Take the chenna in plate and start kneading it for 3 to 4 mins with less pressure.
Add maida + food colour + mango essence and knead again for 2 mins
Divide the dough into equal portions, roll each portion into soft balls.
FOR ANGOORI RASMALAI – make small tiny balls .[ 1 litre milk gives 80 nos ]
MAKING SYRUP
Take sugar + water + broken cardamom in a thick bottom pan or pressure cooker, keep it on high flame.
Once the water boils and the sugar dissolves completely , add the rasgullas .
Cover and Cook on high flame for 20 mins.
While cooking after every 5 mins , add 2 tbsp of luke warm water and give gentle stir . [ repeat 3 times interval of 5 mins ]
The rasgullas double in size. transfer the rasgullas to chilled ice water. let it rest in chilled water for 2 hrs
Squeeze the balls and add back the to the syrup .
**** Allow it to rest for min 6 – 7 hrs before serving. [ so that the rasgullas absorb the syrup ]
RASGULLA RECIPE LINK – Rasgullas
HOW TO MAKE RAS
INGREDIENTS
- 1 ltr full fat milk
- Saffron few strands dissolved in 1 tbsp milk
- Condensed milk – 150 ml [ adjust as per the sweetness of mango puree ]
- 1/2 tsp cardamom pwdr
- 3/4 OR 1 cup mango puree
- Thinly sliced pista + badam for garnish
- Note – you can add a pinch or drop of yellow food colour
METHOD
Heat 1 litre full fat milk in a heavy bottom pan.
Add saffron and cook on medium heat for 7 to 8 mins.
Keep stirring in between .
Add 150 ml condensed milk and mix well. .
Add 1/2 tsp cardamom powder and mix well.
Off the flame .
Bring it to room temperature
Now add mango puree , mix well and refrigerate till chilled .
METHOD FOR SOAKING RASGULLAS IN RAS .
Squeeze the excess sugar syrup from the rasgullas by pressing it gently .
Soak it in the ras and keep aside for minimum 3 hrs or more in fridge .
More the soaking time better the absorption and it will taste best .
Serve chilled by garnishing with pista + saffron.
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