Ingredients

The following ingredients have 2 Servings
  • 2 lt Full cream milk (preferably cow’s milk)
  • 3 tbsp Lemon juice
  • 4 tsp Cornflour
  • 1.4 tsp Baking soda
  • 1 3/4 cup Sugar
  • 5 cups Water
  • 2-3 pieces Cardamom (crushed)
  • 2 tbsp Chopped Almonds
  • 1 tsp Cardamom powder
  • Saffron – a good pinch
  • 1/2 tsp Rosewater
  • Roasted chopped almonds-for garnishing

Instruction

  • Heat 2 lt milk in a pan.
  • Switch off the heat when it comes to a boil.
  • Add lemon juice in the milk and it will curdle immediately.
  • Let it rest for 5 minutes.
  • Drain the curdled milk in a cheesecloth.
  • Wash the chenna under running water to remove the traces of lemon juice.
  • Hang the chenna in the cheesecloth for an hour to drain all the whey from the chenna
  • Meanwhile, heat the remaining 1 lt milk in a heavy bottom pan.
  • Add saffron and cook on low heat, till the milk is reduced to half.
  • Blend ¼ cup sugar and almonds in a blender and Add in the reduced milk.
  • Add rose water and cardamom powder, Mix well and Keep the milk aside.
  • Remove the chenna from the cheesecloth and add cornflour and baking soda.
  • Knead the chenna with your palms for 6-8 minutes.
  • Make 12-14 equal pea-sized balls from the chenna and press the balls a little bit.
  • Heat 1 and ½ cup of sugar and water in a pressure cooker.
  • When the water comes to a rolling boil, add the chenna balls.
  • Do not overcrowd the cooker as the balls should not touch each other.
  • Put the lid with the whistle and cook on high heat till 2 whistles.
  • Let the cooker cool on its own.
  • Open the cooker and take out the mini chenna balls gently and add in the reduced milk.
  • Make all the Angoors in the same way as above.
  • Add 2-3 tbsp water every time before adding the balls in the cooker.
  • Add all the Angoori, chenna balls in the Milk.
  • Refrigerate the Angoori Rasmalai for at least 5-6 hours before serving.