Mango Angoori Rasmalai
Mango Angoori Rasmalai | Mango Rasmalai
Decadent Mango flavored Rasmalai recipe!
Mango Angoori Rasmalai
Mango Angoori Rasmalai | Mango Rasmalai
Decadent Mango flavored Rasmalai recipe!
Servings Prep Time
40-45Angoori Rasmalai 30minutes
Cook Time Passive Time
20minutes 1hour
Servings Prep Time
40-45Angoori Rasmalai 30minutes
Cook Time Passive Time
20minutes 1hour
Ingredients
To make Angoori Malai –
  • 1Litre Full Cream Milk
  • 2tbsp Lemon Juice/Natural Vinegar
  • 1cup Sugar
  • 2cups Water
To make Mango Rabdi/Ras –
  • 1/2Litre Full Cream Milk
  • 1/4cup Sugar
  • 1/2cup Mango Puree/Pulp
  • 1/4tsp Cardamom Powder
  • Generous Pinch of Saffron Strands
  • Slivered Almonds as needed
  • Slivered Pistachios as needed
Instructions
To make Angoori Malai –
  1. Bring the milk to boil and then add lemon juice/vinegar. Stir the milk and in few minutes, it curdles completely.
  2. Drain the curdled milk in a muslin cloth and hang it somewhere to ensure that all the water is drained out.
  3. It should take an hour or two and the resulting chenna should be soft to touch.
  4. Knead it on a large plate until it is smooth and even.
  5. Now make small marble sized balls out of it. Roll each ball gently between your palms to ensure that there are no cracks.
  6. Repeat this with rest of the chenna.
To make Mango Rabdi/Ras –
  1. Bring half litre of milk to boil and add cardamom powder.
  2. Cook for 4-5 mins on lower flame and then add saffron strands.
  3. As the milk begins to get thicker, add sugar. Mix it well and cook for a 2-3 mins.
  4. Cool down the milk completely and then add mango puree.
To cook the Angoori Malai –
  1. Add water to the sugar in a large pot.
  2. As the sugar syrup begins to boil, add 10-15 balls at a time and keep it covered.
  3. Cook at a medium flame for 7-10 mins ensuring that the sugar doesn’t crystallize. The balls must have doubled up in size.
  4. Carefully remove the cooked Malai and drop them into the Mango Rabdi.
  5. Sprinkle slivered almonds and pistachios all over. Rest the Angoori Rasmalai for 2-3 hours before serving.
  6. Set it in the fridge until it is ready to serve. Tastes best when served cold.