Angoori Rasmalai – Spiced Cottage Cheese Milk Pudding
Angoori Rasmalai is a traditional Bengali dessert that perfectly balances the richness of milk and the delicate texture of spongy cottage cheese (chena). With a hint of cardamom and a garnish of mixed nuts, this dish is often prepared during festival celebrations, family gatherings, or special occasions. The melt-in-your-mouth sweetness of Angoori Rasmalai makes it an irresistible treat for anyone with a sweet tooth.
Ingredients
| Ingredient | Quantity |
|---|---|
| Milk | 1 1/2 liters |
| Condensed Milk | 1/3 cup |
| Lemon Juice | 1 tablespoon |
| Sugar | 1 cup |
| Cardamom (Elaichi) Pods/Seeds | 4 pods |
| Mixed Nuts (e.g., flaked almonds and pistachios) | For garnish |
Preparation Time
- Prep Time: 30 minutes
- Cook Time: 60 minutes
Instructions
Step 1: Preparing the Chena (Cottage Cheese)
- Heat the Milk: Begin by heating 1 liter of milk in a heavy-bottomed pan. Allow it to come to a brisk boil.
- Curdle the Milk: Once the milk begins boiling, add 1 tablespoon of lemon juice and stir the mixture gently. The milk will curdle instantly, and the whey will separate from the chena (cottage cheese).
- Strain the Chena: Remove the pan from the heat and strain the mixture through a muslin cloth or fine mesh strainer. Allow the excess liquid (whey) to drain completely. Let the chena rest in the strainer for about an hour.
- Knead the Chena: After the chena has drained, place it in a wide mixing bowl. Knead the chena well using the heel of your palm for 5 to 10 minutes until it becomes smooth and dough-like.
- Form the Chena Balls: Once the chena is smooth, divide it into small, bite-sized portions and roll them into smooth, round balls. These are the “Angoori” (grape-sized) rasmalai balls.
Step 2: Making the Sugar Syrup
- Prepare the Syrup: In a wide pressure cooker, combine 3 cups of water and 1 cup of sugar. Add the powdered seeds of 2 green cardamom pods for added flavor.
- Boil the Syrup: Bring the syrup to a rolling boil. Once it starts boiling, carefully add the chena balls to the syrup.
- Cook the Chena Balls: Close the pressure cooker with the lid and cook the chena balls on medium heat for 2 whistles. Allow the pressure to naturally dissipate before opening the cooker.
- Remove the Chena Balls: Carefully remove the chena balls from the syrup, ensuring that you don’t overcrowd them in the cooker (which could cause them to break). You may need to cook the chena balls in 2-3 batches depending on the size of your pressure cooker.
- Squeeze Out the Syrup: Gently squeeze the excess syrup from the chena balls and set them aside.
Step 3: Preparing the Rasmalai Milk
- Boil Remaining Milk: In a separate heavy-bottomed pan, bring the remaining 1/2 liter of milk to a boil.
- Add Condensed Milk: Once the milk starts boiling, add the 1/3 cup of condensed milk and reduce the heat to medium. Let it simmer for 15-20 minutes, stirring occasionally to prevent burning.
- Add the Chena Balls: Add the chena balls into the simmering milk, followed by crushed cardamom powder. Let the milk simmer gently for another 2-3 minutes to allow the flavors to meld together.
Step 4: Garnishing and Serving
- Cool the Rasmalai: Once the Angoori Rasmalai is cooked, allow it to cool to room temperature or refrigerate for a few hours if you prefer it cold.
- Garnish: Before serving, garnish the Rasmalai with a generous sprinkle of flaked almonds and chopped pistachios.
- Serve: Angoori Rasmalai is best served as a dessert during festive seasons or as a sweet treat for guests. It pairs wonderfully with other Bengali sweets like Sita Bhog.
Note:
For an alternate method, you can make the sugar syrup in a wide, heavy-bottomed pan instead of a pressure cooker. Once the sugar dissolves and the syrup starts to boil, carefully drop the chena balls into the syrup. Let them cook for 8-10 minutes or until they float to the top. Then, follow the rest of the instructions to complete the Rasmalai.
Nutritional Information (Per Serving)
Approximate values per serving (based on 8 servings):
| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Protein | 5g |
| Carbohydrates | 34g |
| Sugars | 30g |
| Fat | 5g |
| Fiber | 0g |
| Sodium | 40mg |
| Potassium | 250mg |
Angoori Rasmalai – A Festive Delight
This Angoori Rasmalai recipe will bring a taste of Bengali tradition to your home, allowing you to share a rich, flavorful dessert that’s steeped in culture. The soft, spongy chena balls soaked in a sweet, cardamom-infused milk syrup make this dessert an unforgettable treat. Whether you’re preparing for a festival or a family gathering, this dessert will elevate the occasion with its elegance and delightful taste. Enjoy!
