Angoori Rasmalai Recipe: A Bengali Delight
Angoori Rasmalai is a luscious and indulgent Bengali dessert that will make your taste buds dance in delight. Made with homemade chena (cottage cheese) balls soaked in a fragrant cardamom-scented milk syrup, this rich and creamy dessert is perfect for special occasions, festive seasons, or any time you want to impress your guests with an authentic Indian treat. Hereβs how you can make this delightful dessert at home.
Ingredients
| Ingredient | Quantity |
|---|---|
| Milk | 1 1/2 liters |
| Condensed Milk | 1/3 cup |
| Lemon Juice | 1 tablespoon |
| Sugar | 1 cup |
| Cardamom Pods (Elaichi) | 4 pods |
| Mixed Nuts (e.g., flaked almonds, pistachios) | For garnish |
Preparation Time: 30 minutes
Cooking Time: 60 minutes
Total Time: 90 minutes
Servings: 4
Cuisine: Bengali
Course: Dessert
Diet: Vegetarian
Instructions
Step 1: Making the Chena (Cottage Cheese)
To start preparing Angoori Rasmalai, the first step is to make the fresh chena (cottage cheese) for the dessert.
- In a heavy-bottomed pan, heat 1 liter of milk and bring it to a brisk boil.
- Once the milk starts to boil, add 1 tablespoon of lemon juice. Stir the mixture gently.
- The milk will curdle immediately after the addition of lemon juice, and youβll see clear whey separating from the curds.
- Turn off the heat and strain the curds using a muslin cloth or strainer to remove the whey.
- Allow the chena to rest in the cloth for about an hour to ensure all the excess liquid drains out.
Step 2: Kneading the Chena
- After the chena has rested, transfer it into a wide mixing bowl.
- Using the heel of your palm, knead the chena for about 5-10 minutes until you have a smooth, soft dough. The dough should be pliable and free from cracks.
- Shape the dough into small, bite-sized balls. Roll the chena balls between your palms to make the surface smooth.
- These small, smooth balls will be your Angoori Rasmalai (grape-sized cottage cheese balls).
Step 3: Making the Sugar Syrup
- In a wide pressure cooker, combine 3 cups of water with 1 cup of sugar.
- Add 2 powdered green cardamom pods to the syrup for a fragrant flavor. Stir to dissolve the sugar.
- Once the syrup starts to boil, carefully drop the chena balls into the syrup.
- Close the pressure cooker and cook on medium heat until you hear two whistles.
- Let the pressure release naturally, and then open the cooker.
- Remove the chena balls one by one with care, making sure not to overcrowd the cooker. If you have many balls, itβs best to cook them in 2-3 batches.
- Gently squeeze out the excess syrup from the cooked chena balls and set them aside.
Step 4: Preparing the Rasmalai Milk Syrup
- In another heavy-bottomed pan, pour the remaining 1/2 liter of milk and bring it to a boil.
- Add 1/3 cup of condensed milk and stir well. Let the milk simmer on medium heat for about 15-20 minutes, stirring occasionally to avoid it from burning at the bottom.
- Once the milk thickens slightly, add the cooked chena balls into the pan along with 4-5 crushed cardamom pods.
- Let the chena balls simmer gently in the milk syrup for 2-3 minutes to soak up the rich flavors.
Step 5: Garnishing and Serving
- Allow the Angoori Rasmalai to cool to room temperature or refrigerate it for an hour to chill.
- Just before serving, garnish the Rasmalai with a generous sprinkle of flaked almonds and chopped pistachios.
- Serve the Angoori Rasmalai as a delicious Bengali dessert, perfect for festive gatherings or as a special treat for your loved ones.
Notes
- If you prefer to make the syrup in a pan instead of a pressure cooker, simply dissolve the sugar in 3 cups of water in a wide, heavy-bottomed pan. Bring it to a rolling boil and carefully drop the chena balls into the boiling syrup. Let them cook for 8-10 minutes, or until they float to the top, before proceeding with the rest of the method.
- Angoori Rasmalai pairs wonderfully with Bengali Sita Bhog as a dessert combination, making it a perfect duo for festive celebrations.
Enjoy this traditional Bengali dessert, which is as delightful to the eyes as it is to the taste buds!
